Description
Juicy, herb-seasoned chicken simmers in a tangy blend of apple cider, white wine, and lemon, paired with creamy orzo and tender broccoli. It’s a cozy, all-in-one dinner packed with comforting flavor and weeknight ease.
Ingredients
4 lbs boneless chicken breasts
2 tbsp extra virgin olive oil
4 tbsp Dijon mustard
4 tbsp fresh thyme leaves
2 tbsp fresh chopped sage
4 cloves garlic, chopped
Kosher salt and black pepper, to taste
4 shallots, quartered
2 cups dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
2 cups apple cider or chicken broth (not vinegar)
Juice of 2 lemons
4 tbsp salted butter
4 cups dry orzo pasta
3 cups chopped broccoli
⅔ cup heavy cream or full-fat coconut milk
⅔ cup freshly grated Parmesan cheese
Instructions
Season chicken with mustard, thyme, sage, garlic, salt, and pepper.
In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Sear chicken until golden, 3–4 minutes per side. Remove and set aside.
In the same skillet, add shallots and sauté 2 minutes. Deglaze with wine and cider, then add lemon juice. Bring to a simmer.
Stir in butter, orzo, and broccoli. Return chicken to the pan. Cover and simmer 12–15 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
Stir in cream and Parmesan. Simmer 2–3 more minutes until creamy. Adjust salt and pepper.
Serve hot, garnished with extra herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 560 / serving
- Sugar: 7g / serving
- Sodium: 620mg / serving
- Fat: 25g / serving
- Saturated Fat: 10g / serving
- Carbohydrates: 37g / serving
- Fiber: 3g / serving
- Protein: 43g / serving
- Cholesterol: 125mg / serving