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Lemon-Leek Chicken Thighs with Mushrooms, Kale and Orzo

Yield: 2 servings. A silky spring skillet of tender chicken thighs, sweet leeks, earthy mushrooms, kale, and orzo simmered together in a lemon-thyme broth. It’s cozy, bright, and satisfying with very little cleanup.

Generated image of the dish

Ingredients

  • Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs
    12 oz 6.99
  • De Cecco Orzo Pasta
    3/4 cup dry 3.79
  • Organic Leeks-Order by the Bunch
    1 medium leek, white and light green parts thinly sliced and rinsed 5.49
  • Kroger® Whole Baby Bella Mushrooms
    8 oz, sliced 3.69
  • Organic Kale
    3 packed cups, stems removed and chopped 2.99
  • FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC
    2 cups 3.29
  • Fresh Organic Lemon - Each
    1 lemon, zested and juiced 2.00
  • Simple Truth Organic® Thyme
    2 sprigs or 1/2 teaspoon chopped leaves 2.79
  • Kroger® Whole Garlic Bulbs
    2 cloves, minced 2.49
  • Olive oil
    1 tablespoon
  • Butter
    1 tablespoon
  • Salt and black pepper
    to taste
  • King Estate Pinot Gris (750 ml)
    750 ml $15.99

Instructions

  1. Pat the chicken thighs dry and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until browned. Transfer to a plate; it does not need to be fully cooked yet.
  3. Reduce heat to medium. Add butter, sliced leek, and mushrooms. Cook 6–7 minutes, stirring occasionally, until the leek softens and the mushrooms brown lightly.
  4. Stir in the garlic, thyme, and lemon zest for 30 seconds.
  5. Add the orzo and stir for 1 minute to lightly toast it in the pan juices.
  6. Pour in the chicken broth, scraping up browned bits from the skillet. Nestle the chicken back into the pan, cover, and simmer 10–12 minutes, until the orzo is tender and the chicken reaches 165°F.
  7. Stir in the chopped kale and cook uncovered 2–3 minutes, until wilted and glossy. If the skillet looks dry, add a splash of water or broth.
  8. Finish with lemon juice to taste, adjust salt and pepper, and serve in shallow bowls.

Total time: 40 minutes total

Estimated cost: About $20–24 using listed ingredients; pantry staples not priced

Health notes: Balanced and hearty, with protein from chicken, greens from kale, and a moderate pasta portion. Use low-sodium broth to keep salt in check.

Drink pairing: A medium-bodied white with citrus and herbal notes works beautifully with the lemon, thyme, leeks, and chicken.

Wine picks:

  • King Estate Pinot Gris (750 ml) $15.99 750 ml
  • Kendall-Jackson Unoaked Avant Chardonnay (750 ml) $11.99 750 ml

Why it works: Two whites that balance the lemony herb notes, the skillet’s richness, and the earthy mushrooms: King Estate’s Pinot Gris brings aromatic citrus, bright acidity and a touch of texture to lift the lemon-thyme broth and cut through the chicken’s fat; Kendall‑Jackson Unoaked Avant Chardonnay offers a slightly broader, unoaked mid‑palate (citrus/mineral) that complements the buttery leeks and orzo without overwhelming the herbs. Serve chilled but not ice‑cold so the aromatics come through.

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You asked

How high on the leeks do I slice

Careme

Slice the white and light green parts only. For this recipe: - Trim off the root end. - Slice up through the pale green section. - Stop when the leek turns dark green, tough, or fan-like. - If some upper green parts are still tender and not fibrous, you can use them too, sliced thin. A good rule: use everything that feels tender when you cut it; save the dark green tops for stock if you want. Be sure to rinse well after slicing, since grit often hides between the layers.

You asked

Out of chicken broth. How about beef broth

Careme

Beef broth will work, but it will make the dish darker, richer, and less “springy.” It may also compete a bit with the lemon-leek flavor. Best substitutes, in order: 1. Water + extra salt + butter: use 2 cups water, add 1 extra tbsp butter, and season well. 2. Beef broth diluted: use 1 cup beef broth + 1 cup water. 3. Full beef broth: acceptable, but expect a heartier, more savory result. If using beef broth: - Dilute it 50/50 with water if possible. - Add the lemon at the end, not during simmering. - Consider adding 1–2 tbsp crème fraîche at the end to soften the beefy edge. - Taste before salting, since broth can be salty. For this recipe, I’d choose diluted beef broth over plain full-strength beef broth.

You asked

Would the orzo benefit from creme fraiche or marscapone? Or is butter optimal

Careme

Yes — the orzo would benefit from crème fraîche, but butter is still the best base. Best approach: - Keep the 1 tbsp butter for sautéing the leeks and mushrooms. It helps browning and flavor. - Finish the dish off heat with 1–2 tbsp crème fraîche after the orzo is tender and the kale is wilted. - Stir it in with the lemon juice at the end so it turns glossy and lightly creamy without getting heavy. Crème fraîche is better than mascarpone here because its tang works with the lemon, thyme, leeks, and kale. Mascarpone would also work, but use only about 1 tbsp; it’s richer, sweeter, and can make the dish feel heavier. Add extra lemon if using it. So: butter + a small crème fraîche finish is optimal.

Recipe score: 9/10

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Planned by Careme.