Description
This One Pot Mustard Chicken and Orzo recipe combines tender, flavorful chicken with creamy orzo pasta in a savory mustard and herb sauce. Searing the chicken and toasting the orzo before baking in the oven creates a comforting dish with layered flavors and perfect textures, finished with fresh lemon juice and parsley for brightness.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless chicken breasts or thighs
- 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
Vegetables & Herbs
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons fresh thyme leaves
- 1/2 cup chopped parsley
- Fresh thyme sprigs for garnish (optional)
Pasta & Liquids
- 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
Fat & Oil
- 4 tablespoons salted butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the dish after initial stovetop cooking.
- Prepare Chicken: In a large bowl, toss the chicken pieces with Dijon mustard, whole grain mustard, smoked paprika, garlic powder, crushed fennel seed, salt, black pepper, and chili flakes until evenly coated with the spice mixture.
- Sear Chicken: Heat the butter in a Dutch oven over medium-high heat. Add the chicken and sear until golden brown, about 3 minutes per side. Remove the chicken from the pot and set aside, leaving the butter and fond in the pot.
- Sauté Vegetables and Orzo: Add chopped onions, carrots, celery, orzo pasta, and fresh thyme leaves to the pot. Cook, stirring frequently, until the orzo is lightly toasted and the vegetables begin to soften, approximately 2 minutes.
- Add Wine and Broth: Pour in the white wine to deglaze the pot, scraping up any browned bits. Once the wine has reduced slightly, add the broth. Season with salt and black pepper to taste and bring the mixture to a boil.
- Combine and Bake: Return the seared chicken and any accumulated juices back into the pot, nestling it into the orzo mixture. Stir in lemon juice and chopped parsley evenly. Place the Dutch oven uncovered in the preheated oven and bake for 15 minutes or until the chicken is cooked through and the orzo is tender.
- Serve: Remove from the oven and garnish with additional fresh thyme if desired. Serve warm, spooning the creamy mustard orzo alongside the chicken.
Notes
- Use boneless chicken thighs for more moist and flavorful results, or breasts for a leaner option.
- If you don’t have a Dutch oven, a deep oven-safe skillet or casserole dish works well for the recipe.
- White wine helps to add acidity and depth, but you can substitute with more broth if preferred.
- Ensure the orzo is toasted slightly on the stovetop to develop a nutty flavor before adding liquids.
- Adjust chili flakes depending on your heat preference.
