Orzo and asparagus make a perfect bed of pasta to put honey mustard chicken on top of for an easy and filling dinner.
Jump to RecipeWhen I was younger, I never liked the taste of honey mustard. As I’ve gotten older, I’ve learned I really like it! I don’t know if I’d ever have it just to dip my chicken strips in like my sister always does. But it’s a great combination for a marinade.
I first used something similar with my Copycat Alice Springs Chicken recipe. After that, I tried it in a few others. This time, I used it for some chicken that I cooked with orzo and asparagus.
Orzo pasta is some of my favorite. It’s very versatile. Because of the size, you can use it in place of pasta or in a similar way to rice.
Step by Step
Gather your ingredients for the honey mustard chicken with orzo. Heat 1 tbsp oil in a medium saucepan over medium heat. Add orzo and cook, stirring frequently, until toasted.
Add 3 cups of chicken broth and bring to a boil. Cook about 8-10 minutes, until softened.
Meanwhile, sprinkle chicken with mustard, 1/2 tsp salt, and 1/2 tsp pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, flipping at least once, until cooked through and remove from the pan.
Add the remaining 1 tbsp oil and asparagus to the skillet. Sprinkle with the remaining salt and pepper. Cook, stirring frequently, for about 3 minutes.
Add the orzo to the asparagus and stir. Add the remaining 1 cup of chicken broth, honey, crushed red pepper, and parsley to the skillet. Bring to a simmer and cook for 2 minutes.
Serve the orzo and asparagus topped with chicken and garnish with parsley.
Leftovers
Store the leftover orzo mixture separate from the honey mustard chicken. Place in individual or divided containers in the refrigerator. To reheat, add about 1 tbsp of chicken broth or water to each 1/2 cup of orzo pasta and heat in a saucepan until warm. Reheat the chicken in the oven or in a skillet.
Recipe
Originally Published On: October 30, 2020
Honey Mustard Chicken with Orzo
Ingredients
- 4 tbsp olive oil
- 1 lb orzo
- 4 cups chicken broth
- 1 lb chicken breast
- 1 tbsp ground mustard
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 lb asparagus (trimmed)
- 2 tbsp honey
- 1/4 tsp crushed red pepper
- 1/2 tbsp parsley
Recommended Equipment
Instructions
- Heat 1 tbsp oil in a medium saucepan over medium heat
- Add orzo and cook, stirring frequently, until toasted
- Add 3 cups of chicken broth and bring to a boil
- Cook about 8-10 minutes, until softened
- Meanwhile, sprinkle chicken with mustard, 1/2 tsp salt, and 1/2 tsp pepper
- Heat 2 tbsp oil in a large skillet over medium-high heat
- Add the chicken and cook, flipping at least once, until cooked through and remove from the pan
- Add the remaining 1 tbsp oil and asparagus to the skillet
- Sprinkle with the remaining salt and pepper
- Cook, stirring frequently, for about 3 minutes
- Add the orzo to the asparagus and stir
- Add the remaining 1 cup of chicken broth, honey, crushed red pepper, and parsley to the skillet
- Bring to a simmer and cook for 2 minutes
- Serve the orzo and asparagus topped with chicken and garnish with parsley
NEED to try this recipe out on my husband! I definitely LOVED Orzo when I was a kid! The texture made me so happy! haha!
I love the texture of orzo pasta, too!
Wow this looks delicious Stephanie! Definitely going to have to give it a try later!
Thanks! We love orzo pasta here. I hope you enjoy it, too!
We recently did one of your chicken recipes and loved it so I’m adding this to our menu this week! Sounds so good!
Perfect! We have a lot of chicken recipes since it’s something we all agree on here.
I love orzo! It’s such a versatile side dish. This whole recipe looks delicious.
Orzo is amazing! I agree, we have it with a lot of different types of meals.