Description
Creamy Dijon Chicken and Orzo is a savory and comforting one-pan dish featuring tender chicken thighs simmered with orzo pasta in a luscious Dijon mustard cream sauce, enhanced by garlic, shallots, and baby spinach, and finished with a crispy onion topping for added texture and flavor.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil (more if needed)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Sauce and Orzo
- 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)
Vegetables and Garnish
- 2 cups baby spinach
- 1 cup crispy fried onions (crushed for topping)
- fresh parsley (for garnish)
Instructions
- Prepare and Brown Chicken: Toss the chicken thighs with olive oil, kosher salt, and freshly ground black pepper until evenly coated. Heat a pan over medium heat and add the chicken. Brown the chicken lightly on both sides until golden, but not fully cooked through. Remove the chicken from the pan and set aside for later use.
- Sauté Aromatics and Deglaze: If the pan is dry after removing chicken, add another tablespoon of olive oil. Reduce heat to medium and add the finely diced shallots, cooking until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. Increase heat to medium-high, then pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, intensifying the flavor.
- Add Liquids and Mustards: Stir in the low-sodium chicken broth, heavy cream, Dijon mustard, and coarse ground mustard into the pan. Bring this mixture to a gentle simmer.
- Cook Orzo and Chicken Together: Once the broth mixture is simmering, stir in the uncooked orzo pasta. Reduce the heat to medium-low, then return the browned chicken thighs back to the pan, nestling them into the liquid. Cover the pan and let the mixture simmer for 15 to 20 minutes, or until the orzo is tender and the chicken is cooked through. Cooking time may vary depending on the size of the chicken thighs.
- Finish with Spinach and Toppings: Taste the dish and adjust the salt and pepper as needed. Turn off the heat and stir in the baby spinach until it wilts gently in the residual heat. Finally, sprinkle the crushed crispy fried onions on top for a crunchy texture and garnish with fresh parsley before serving.
Notes
- To enhance flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio for deglazing.
- Ensure the orzo cooks fully by simmering covered, stirring occasionally if necessary to prevent sticking.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Chicken thighs are preferred for their juiciness, but boneless skinless chicken breasts can also be used with adjusted cooking time.
- Keep an eye on the liquid level; add a splash of chicken broth if the sauce thickens too much before orzo is cooked.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
