Description
Creamy, comforting one-pan Dijon chicken and orzo made with tender seared chicken thighs, garlic, herbs, and a velvety Dijon cream sauce. Perfect for busy weeknights or cozy dinners in.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup orzo pasta
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 cups chicken broth
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup toasted breadcrumbs (optional)
Instructions
- Heat your skillet over medium heat and drizzle in the olive oil.
- Season the chicken with salt and pepper. Sear on both sides until golden brown, about 4 minutes per side. Remove and set aside.
- In the same pan, add a bit more oil if needed. Sauté the minced garlic for 30 seconds until fragrant, then stir in the orzo and toast for a minute.
- Pour in chicken broth and bring to a gentle simmer. Nestle the seared chicken back into the pan.
- Cover and simmer on low for about 12 minutes, or until the orzo is tender and chicken is cooked through.
- Stir in the Dijon mustard and cream. Let it bubble gently for a few minutes to thicken. Taste and adjust seasoning.
- Sprinkle with chopped parsley and toasted breadcrumbs if using. Serve warm, straight from the pan.
Notes
- For extra depth, toast the orzo before adding liquid.
- Adjust cream and mustard amounts to taste preference.
- Use full-fat cream for a rich, silky sauce.
- Add spinach or mushrooms for extra veggies.