Name: Chicken with Orzo
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds boneless chicken breasts; 1 tablespoon extra virgin olive oil; 2 tablespoons dijon mustard; 2 tablespoons fresh thyme leaves; 1 tablespoon fresh chopped sage; 2 cloves garlic, chopped; kosher salt and black pepper; 2 shallots quartered; 1 cup dry white wine; 1 cup apple cider or chicken broth; 1 juice of 1 lemon; 2 tablespoons salted butter; 2 cups dry orzo pasta; 1.5 cups chopped broccoli; 0.33 cup heavy cream or canned full fat coconut milk; 0.33 cup freshly grated parmesan cheese

Method

In the bowl of your slow cooker, rub the chicken with the olive oil, mustard, thyme, sage, garlic, salt, and pepper. Pour over the wine, cider and lemon juice. Add the shallots. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
Kitchen notes · Added by ReelsMeals: The chicken is coated in mustard, herbs, and garlic before cooking.
Preheat the broiler to high. Remove the chicken from the slow cooker and place it on a baking sheet.
Crank the heat on the slow cooker to high. Stir in the orzo, broccoli, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the cream and parmesan.
Kitchen notes · Added by ReelsMeals: The orzo is al dente and broccoli is tender after cooking in the liquid.
Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the orzo. Enjoy!
Kitchen notes · Added by ReelsMeals: The chicken skin crisps under the broiler before serving over orzo.
Set the instant pot to sauté. Rub the chicken with the olive oil, mustard, thyme, sage, garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook on high pressure for 6 minutes.
Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the orzo, broccoli, and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.
Serve the chicken over the orzo. Enjoy!
Heat a large dutch oven over medium-high heat. Rub the chicken with the olive oil, mustard, thyme, sage, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook 10 minutes.
Stir in the orzo, broccoli, and 1 cup water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.
Kitchen notes · Added by ReelsMeals: The orzo is tender and the cream and Parmesan are stirred through.

Tips while you cook

Season before cooking: Rub the chicken with olive oil, mustard, thyme, sage, garlic, salt and pepper before adding any liquid.
Stir in liquid for orzo: When adding the orzo, broccoli and water, cover and cook until the orzo is al dente, adding more water only if needed.
Finish under the broiler: Place butter on the cooked chicken and broil 1–3 minutes until crisp before serving over the orzo.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Chicken with Orzo

Method

Tips while you cook

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Tieghan Gerard made this.

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