Keeping things simple, but delicious with this One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf. It’s everyone’s favorite dinner made easy and delicious in one pot. Pan-seared chicken roasted up alongside nutty wild rice, warming rosemary, and autumn vegetables. Dijon and lemon keep this dish light, but or so flavorful. This roasted chicken and rice dinner is a hearty but healthy meal to cook any night of the week, especially as the weather begins to cool. It’s the easiest dinner to prepare and one the whole family will love.

• 1 1/2 pounds boneless chicken breasts or thighs
• teaspoon smoked paprika
• juice and zest of 1 lemon
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 2 shallots, chopped
• 4 carrots, chopped
• 1 1/2 cups mushrooms, chopped
• 3 tablespoons salted butter
• 1 1/2 cups wild rice blend (mix wild and brown rice)
• 1/2 cup dry orzo pasta
• 4 cloves garlic, minced or grated
• 1 whole sprig + 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh thyme leaves, plus more for serving
• 1 small honeycrisp apple, chopped (optional)
• 2 cups apple cider (not vinegar)
• 1 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc
• 2 tablespoons Dijon mustard

• Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper.
• Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
• To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat.
• Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.
• To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!