Coming up with simple yet satisfying weeknight dinners can feel like a real challenge. Between juggling work deadlines, after-school activities, and everything else life throws your way, finding time to cook a proper meal often feels impossible. And let’s be honest – takeout is tempting when you’re tired and hungry.
That’s why this honey mustard chicken with orzo has become my reliable dinner solution. It’s quick enough for busy evenings, makes everyone at the table happy, and combines familiar flavors in a way that feels just a little bit special.
Why You’ll Love This Honey Mustard Chicken
- Quick weeknight dinner – Ready in just 30-45 minutes, this dish is perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- One-pan meal – The chicken, orzo, and asparagus all cook in the same pan, which means less cleanup and more time to enjoy your evening.
- Balanced meal – You get protein from the chicken, grains from the orzo, and vegetables from the asparagus – it’s a complete meal in one dish.
- Family-friendly flavors – The sweet and tangy honey mustard sauce is mild enough for kids but flavorful enough for adults, making it a dinner everyone at the table will enjoy.
What Kind of Chicken Should I Use?
For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and stay tender when prepared properly. While you could substitute chicken thighs, breast meat works particularly well with honey mustard sauce and cooks in about the same time as the orzo. If you’re buying from the grocery store, look for breasts that are similar in size so they’ll cook at the same rate – around 8 to 10 ounces each is ideal. Before cooking, just make sure to pat the chicken dry with paper towels to help get a nice golden sear, and let them come to room temperature for about 15 minutes for more even cooking.
Options for Substitutions
This recipe is pretty adaptable and here are some helpful swaps you can try:
- Orzo pasta: If you can’t find orzo, you can use other small pasta shapes like small shells, ditalini, or even rice. Just adjust cooking time according to package instructions.
- Chicken breast: Chicken thighs work great here too – they’re actually more forgiving and harder to overcook. You could even use turkey breast if that’s what you have on hand.
- Asparagus: Feel free to swap asparagus with green beans, broccoli florets, or sugar snap peas. Just adjust cooking time – broccoli might need an extra minute or two.
- Ground mustard: Out of ground mustard? Use 2-3 tablespoons of Dijon mustard instead. Regular yellow mustard works too, but the flavor won’t be as rich.
- Honey: Maple syrup or agave nectar can replace honey with similar results. You might need to adjust the amount slightly to taste.
- Chicken stock: Vegetable stock works fine here, or you can use water with a chicken bouillon cube dissolved in it.
Watch Out for These Mistakes While Cooking
The biggest challenge when making honey mustard chicken with orzo is overcooking the chicken, which can quickly turn from perfectly juicy to dry and tough – use a meat thermometer and remove the chicken from heat when it reaches 155°F, letting it rest to reach the safe 165°F. Another common mistake is cooking the orzo like regular pasta in a pot of water, when instead it should be toasted first in olive oil and then cooked risotto-style in chicken stock for maximum flavor absorption. The timing of adding asparagus is crucial – add it too early and you’ll end up with mushy vegetables, so wait until the last 3-4 minutes of cooking for that perfect crisp-tender texture. For the best honey mustard sauce results, make sure to whisk the honey and mustard thoroughly before adding to the pan, and let it reduce slightly to achieve that perfect sticky-sweet coating on the chicken.
What to Serve With Honey Mustard Chicken and Orzo?
Since this dish already includes pasta and asparagus, you really just need a simple side to round out the meal. A light green salad with lemon vinaigrette works perfectly here – the bright, citrusy dressing complements the sweet and tangy honey mustard flavors. For some extra veggies, roasted cherry tomatoes or sautéed mushrooms would be tasty additions that won’t overpower the main dish. If you’re looking to add some crunch, a slice of crusty garlic bread on the side helps soak up any extra sauce and makes the meal feel complete.
Storage Instructions
Keep Fresh: This honey mustard chicken with orzo makes great leftovers! Place it in an airtight container and pop it in the fridge for up to 4 days. The flavors actually get better as they meld together, making it perfect for meal prep or next-day lunch.
Freeze: If you want to save some for later, this dish freezes well for up to 3 months. Just keep in mind that the asparagus might be a bit softer when thawed. Store it in a freezer-safe container, making sure to remove as much air as possible to prevent freezer burn.
Reheat: To warm up your leftovers, add a splash of chicken broth or water to keep the orzo from drying out. Heat it in the microwave in 30-second intervals, stirring between each, or warm it in a pan over medium-low heat. The pasta might absorb more liquid while stored, so adding a bit of extra moisture helps bring it back to life.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 100-110 g
- Fat: 70-80 g
- Carbohydrates: 150-160 g
Ingredients
- 4 tablespoons olive oil
- 1 pound orzo pasta
- 4 cups chicken stock
- 1 pound chicken breast
- 1 tablespoon ground mustard
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 pound trimmed asparagus
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon chopped parsley
Step 1: Prepare the Orzo
Start by heating 1 tablespoon of oil in a medium saucepan over medium heat.
Add the orzo and cook, stirring frequently, until it is nicely toasted.
Pour in 3 cups of chicken broth and bring the mixture to a boil.
Let it cook for about 8-10 minutes until the orzo is softened and fully cooked.
Step 2: Season and Cook the Chicken
While the orzo is cooking, season the chicken with mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook, flipping at least once, until the chicken is cooked through.
Remove the chicken from the pan and set aside.
Step 3: Sauté the Asparagus
In the same skillet, add the remaining 1 tablespoon of oil and the asparagus.
Sprinkle the asparagus with the remaining salt and pepper.
Cook, stirring frequently, for about 3 minutes until the asparagus is tender and bright green.
Step 4: Combine Ingredients
Add the cooked orzo to the skillet with the asparagus and stir until combined.
Pour in the remaining 1 cup of chicken broth, and add a touch of honey, crushed red pepper, and parsley.
Bring the mixture to a simmer and cook for about 2 minutes, allowing the flavors to meld together.
Step 5: Serve and Garnish
To serve, plate the orzo and asparagus mixture and top with the cooked chicken.
Garnish with additional parsley for a fresh touch.
Enjoy your flavorful orzo and chicken dish!
