Creamy Mustard Chicken & Orzo

This is one of the most flavorful chicken dishes I have EVER made!!!! I could literally drink the sauce. I'm a pasta girlie, you guys know this, but rice would also be good in here too if you're looking for a gluten free friendly version. 

I know that one cup of heavy cream is a lot but this dish makes SIX portions. Unlike my other recipes, this is family style because of the upcoming holiday season.

What you need:

• 1 cup uncooked orzo
• 6 chicken thighs (bone in, skin on is best)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Maille Rich Country Dijon Mustard Blend
• 2 tbsp olive oil
• 1/2 cup diced onion
• 2 tbsp butter
• 1 tbsp Maille Whole Grain Mustard
• 1 tbsp Maille Honey Dijon Mustard
• 1/4 cup white wine (or chicken broth)
• 1 cup heavy whipping cream
• Black pepper and parsley for topping

What to do:

1. Marinate the chicken thighs in the mustard, salt and pepper for at least 30 minutes up to 24 hours.
2. Pour the oil into a large and deep pan and heat until very warm. Cook the chicken thighs in the oil, about 7 minutes per side. (It's okay if they aren't cooked all the way through, you're just searing them here and getting the sides crispy.)
3. Remove the chicken from the pan and set on a plate until a later step.
4. Start cooking your orzo now! Make sure to salt the water that you're going to be using to cook it in.
5. Add the onions, butter and other mustards to the pan with the oil and cook until the onions are translucent.
6. Pour in the white wine and scrape any bits up that might be sticking to the bottom of the pan from the chicken.
7. Next, add in the cream and bring to a boil.
8. Once boiling, add in the cooked orzo, and nestle the chicken thighs back into the dish.
9. Turn the heat to low and cover with a lid for 10 minutes. This way the orzo soaks up the sauce and the chicken thighs finish cooking.
10. Top with fresh parsley and a little black pepper before serving!