One-Pot Creamy Mustard Chicken & Orzo
Mustard chicken: enjoy this incredibly easy one-pot creamy orzo recipe. Perfect for a quick, flavorful weeknight dinner that will impress everyone.
Ingredients
- 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
- 1/2 teaspoon chili flakes
- 2 pounds boneless chicken breasts or thighs
- 4 tablespoons salted butter
- 1 yellow onion, chopped
Instructions
- Preheat oven to 425°F.
- Toss chicken with both mustards, paprika, garlic powder, fennel seed, salt, pepper, and chili flakes.
- Melt the butter in a Dutch oven over medium-high heat. Sear the chicken until golden, about 3 minutes per side. Remove.
- Add onions and orzo. Cook until orzo is toasted, 2 minutes. Add broth; season with salt & pepper and bring to a boil.
- Return chicken and juices to the pot. Bake uncovered 15 minutes, until chicken is cooked through.
Notes
- For the juiciest chicken, ensure it reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- If the sauce seems too thick after baking, stir in a splash of warm chicken broth or water to reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra broth to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the sauce seems too thick after baking, stir in a splash of warm chicken broth or water to reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra broth to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.