Description
This hearty One Pot Mustard Chicken and Orzo recipe combines tender, mustard-seasoned chicken with creamy orzo pasta cooked alongside fresh vegetables and fragrant herbs. Using a Dutch oven, chicken is seared then baked to perfection, simmered with white wine and broth for a flavorful, comforting dish that’s perfect for family dinners.
Ingredients
Scale
For the Chicken
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon crushed fennel seed
- Salt and black pepper, to taste
- Chili flakes, to taste
- 2 pounds boneless chicken breasts or thighs
For the Orzo and Vegetables
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons fresh thyme leaves
- 1 1/2 cups orzo pasta
- 1/2 cup white wine (such as Lanark Lane Sauvignon Blanc)
- 4 cups broth (chicken or vegetable)
- 3 tablespoons lemon juice
- 1/2 cup chopped parsley
Instructions
- Preheat Oven and Season Chicken: Preheat your oven to 425°F (220°C). In a large bowl, toss the chicken breasts or thighs with Dijon mustard, whole grain mustard, smoked paprika, garlic powder, crushed fennel seed, salt, black pepper, and chili flakes until evenly coated.
- Sear the Chicken: Heat the salted butter in a Dutch oven over medium-high heat. Once melted and hot, add the chicken pieces and sear them for about 3 minutes per side until golden brown. Remove the chicken from the pot and set aside.
- Cook the Vegetables and Toast Orzo: In the same pot, add chopped onion, carrots, celery, orzo pasta, and fresh thyme leaves. Cook, stirring frequently, until the orzo turns slightly golden and toasted, about 2 minutes.
- Add Liquids and Season: Pour in the white wine and allow it to reduce slightly, then add the broth. Season with salt and pepper to taste. Bring the mixture to a boil on the stovetop.
- Bake the Dish: Return the seared chicken and its juices to the Dutch oven, nestling it into the orzo and vegetable mixture. Stir in the lemon juice and chopped parsley. Transfer the Dutch oven to the preheated oven and bake uncovered for 15 minutes, or until the chicken is cooked through and the orzo is tender.
- Serve: Remove from the oven and serve immediately, garnished with additional fresh thyme if desired.
Notes
- Using boneless chicken thighs adds more flavor and moisture compared to breasts; choose based on preference.
- White wine can be substituted with additional broth if preferred or to keep it alcohol-free.
- Ensure the orzo is toasted before adding liquids to enhance its nutty flavor.
- Adjust chili flakes to your spice tolerance; omit if you prefer a milder dish.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
