Description
This One Pot Mustard Chicken and Orzo recipe combines tender chicken breasts or thighs with a flavorful mustard and smoked paprika marinade, simmered together with aromatics, orzo pasta, and fresh herbs for a hearty and comforting meal all made in a single Dutch oven.
Ingredients
Scale
For the Chicken Marinade:
- 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
Main Ingredients:
- 2 pounds boneless chicken breasts or thighs
- 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 (Lanark Lane Sauvignon Blanc recommended)
- 4 cups broth (chicken or vegetable)
- 3 tablespoons lemon juice
- 1/2 cup chopped parsley
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken and orzo mixture later.
- Prepare the chicken: In a 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 for a flavorful marinade.
- Sear the chicken: Melt the salted butter in a Dutch oven over medium-high heat. Add the chicken pieces and sear them for about 3 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
- Sauté the vegetables and orzo: To the same Dutch oven, add chopped onions, carrots, celery, orzo pasta, and fresh thyme leaves. Cook, stirring frequently, until the orzo is toasted and the vegetables are slightly softened, around 2 minutes.
- Add liquids and seasoning: Pour in the white wine and let it reduce for a minute, then add the broth. Season with salt and pepper, then bring the mixture to a boil on the stovetop.
- Combine and bake: Return the seared chicken along with accumulated juices back to the pot, stirring in the lemon juice and chopped parsley. 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, garnish with additional fresh thyme if desired, and serve the dish warm, enjoying the tender chicken with flavorful orzo and vegetables.
Notes
- Use boneless chicken thighs for a juicier result, or breasts if you prefer leaner meat.
- If you do not have white wine, substitute with extra broth or a splash of white grape juice.
- For a gluten-free option, substitute orzo with gluten-free pasta or small rice.
- Adjust chili flakes depending on your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
