Creamy Dijon Chicken and Orzo
A flavor-packed one-pot meal with tender seasoned chicken and creamy orzo.
Servings 4
Calories 622kcal
Equipment
- 3.5 quart skillet or braiser
Ingredients
- 2 tablespoons olive oil more if needed
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 shallot finely diced
- 3 cloves garlic minced
- 1/2 cup white wine
- 3 cups low-sodium chicken broth
- 1/2 tablespoon dijon mustard
- 1 teaspoon coarse ground mustard
- 1/2 cup heavy cream
- 1 1/2 cups orzo uncooked
- 2 cups baby spinach
- 1 cup crispy fried onions crushed for topping
- fresh parsley for garnish
Instructions
- Toss chicken thighs with olive oil, salt, and pepper. Heat pan over medium heat and brown chicken lightly on both sides. Set chicken aside to be added back in later step. Note: Chicken will not be cooked through at this point.
- If pan is dry, add another tablespoon of olive oil. Reduce heat to medium and saute shallots until soft and translucent. Add garlic and cook for another minute. Increase heat to medium-high and deglaze with white wine, letting reduce by half. Stir in chicken broth, heavy cream, and mustards. Bring to a simmer.
- Once chicken broth mixture starts to simmer, stir in orzo and reduce heat to medium-low. Return chicken to pan and cover. Let simmer, covered, for 15 - 20 minutes or until orzo is tender and chicken is cooked through. Cook time will depend on size of chicken thighs. Taste and adjust salt and pepper as needed. Turn off heat and stir in baby spinach. Top with crispy onions and parsley.
Nutrition
Calories: 622kcal | Carbohydrates: 48g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 195mg | Sodium: 1138mg | Potassium: 856mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1889IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg