One Pot Mustard Chicken and Orzo
One pot roasted mustard chicken with brothy lemon orzo, carrots, celery, and herbs. Cozy, comforting, and perfect for easy winter dinners!
Servings: 6
Calories: 437kcal
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
- chili flakes
- 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 I use Lanark Lane Sauvignon Blanc
- 4 cups broth
- 3 tablespoons lemon juice
- 1/2 cup chopped parsley
Instructions
- 1. Preheat oven to 425°F.2. Toss chicken with both mustards, paprika, garlic powder, fennel seed, salt, pepper, and chili flakes.3. Melt the butter in a Dutch oven over medium-high heat. Sear the chicken until golden, about 3 minutes per side. Remove.4. Add onions, carrots, celery, orzo, and thyme. Cook until orzo is toasted, 2 minutes. Add wine, then broth; season with salt & pepper and bring to a boil.5. Return chicken and juices to the pot. Stir in lemon juice and parsley. Bake uncovered 15 minutes, until chicken is cooked through. Serve with fresh thyme.
Notes
I really like using Lanark Lane Sauvignon Blanc from our HBH Collection. This Sauvignon Blanc is bright, zesty, and vibrant — the acidity and citrus notes will cut through the richness of the mustard and butter in your chicken dish while complementing the lemony orzo and herbs beautifully. Its food-friendly nature makes it perfect for a one-pot dinner with broth and herbs.
Nutrition
Calories: 437kcal
