Skillet Dijon Chicken with Orzo

Skillet Dijon Chicken with Orzo

This recipe has become a Hoffmann Farms favorite, celebrated not only for its delicious taste but also for its simplicity and speed in the kitchen.

What is it? Skillet Dijon Chicken with Orzo is a savory dish featuring succulent chicken breasts bathed in a luscious Dijon mustard sauce, served atop a bed of perfectly cooked orzo pasta. The combination of tangy Dijon mustard, aromatic herbs, and tender chicken creates a symphony of flavors that will leave your taste buds dancing.

Why We Love It:

  1. Deliciousness Personified: The rich and tangy Dijon mustard sauce elevates the chicken to new heights, creating a dish that's as gourmet as it is comforting.
  2. Quick and Easy: Busy days call for recipes that are both satisfying and time-friendly. Our Skillet Dijon Chicken with Orzo checks both boxes, allowing you to whip up a gourmet meal without spending hours in the kitchen.
  3. One-Pan Wonder: Less mess, more flavor! The entire dish comes together in a single skillet, minimizing cleanup and maximizing enjoyment.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, chopped
  • 1 small onion, chopped 
  • 2 tablespoons chopped fresh rosemary (sub 1 tbsp dried rosemary, chopped) 
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper, to taste 
  • 2 pounds boneless chicken breasts or thighs
  • 3 tablespoons butter 
  • 1 1/2 cups orzo pasta
  • 3 cups chicken broth
  • 2 cups chopped kale
  • chopped fresh/dried dill, for serving
  • 1/2 lemon, 4 tbsp 

 

Instructions

  1. Preheat oven to 400° F
  2. Season chicken with salt and pepper
  3. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 2 cloves garlic, 1 onion, rosemary, paprika
  4. Add the chicken to bowl and toss well to combine
  5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat
  6. Add the chicken to skillet and sear on both sides until golden, 3-5 minutes. Remove the chicken and set aside 
  7. Add the butter, orzo and onion. Cook until the orzo is toasted, about 2 minutes
  8. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat
  9. Slide the chicken back into the skillet. Put in the oven to bake for 15 minutes or until the chicken is cooked through
  10. Serve the chicken and orzo topped with a sprinkling of dill and rest of lemon juice 
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