honey mustard glazed chicken

with orzotto
5 from 2 votes
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4



  • cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • ¼ cup mayonnaise
  • 6 boneless chicken breasts or thighs


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 ½ cups orzo
  • ¼ cup white wine or chicken broth substitute chicken broth
  • 3 cups low-sodium chicken broth
  • ½ cup frozen petite green peas, thawed
  • cup grated Parmesan cheese
  • ¼ cup heavy cream
  • 1 lemon, zest and juice
  • Kosher salt and cracked black pepper



  • For the marinade: mix together in a large bowl ⅓ cup Dijon, ¼ cup honey, 1 tablespoon soy sauce and 1 tablespoon lemon juice. Transfer ¼ cup marinade to a small bowl and stir in ¼ cup mayonnaise; whisk thoroughly to combine. Set sauce aside.
  • Toss 6 chicken breasts with the remaining marinade and let marinate for 1 hour or up to 24 hours in the refrigerator.
  • Preheat the grill to medium-high and grill the marinated chicken 5-7 minutes per side or until juices run clear and the chicken reaches 165°F (chicken breasts will take slightly longer than thighs).
  • Allow chicken to cool slightly then slice and drizzle sauce over the top. Serve alongside the orzotto.


  • Heat 2 tablespoons oil in a heavy-bottomed medium saucepan over medium-high heat. Add 1 diced onion and sauté until fragrant and translucent, about 2 minutes.
  • Add 1 ½ cups orzo and toast for 2 minutes, stirring occasionally. Add ¼ cup wine and cook until absorbed, about 1 minute.
  • Gradually add 3 cups broth, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
  • Stir in ½ cup peas, ⅓ cup grated Parmesan, ¼ cup heavy cream, and zest and juice from 1 lemon. Season with a big pinch salt and pepper. Top each serving with more Parmesan. Serve with grilled chicken.


  • Serve the chicken and orzotto alongside a crisp green salad and crusty bread to complete this meal.


  • Protein: Swap chicken for pork tenderloin. Cook to 145°F.
  • Vegetarian: Replace chicken with cauliflower steaks. Or skewer veggies, coat in the marinade and grill. Replace chicken stock with vegetable stock.
  • Gluten-Free: Replace soy sauce with coconut aminos or tamari. Use gluten-free orzo or replace with quinoa or rice.


  • Make marinade up to 5 days in advance and store in an airtight container in the refrigerator.
  • The orzotto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat on the stovetop and stir in a little extra broth to desired consistency.


Calories: 888kcal | Carbohydrates: 72g | Protein: 52g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 886mg | Potassium: 866mg | Fiber: 5g | Sugar: 23g | Vitamin A: 601IU | Vitamin C: 25mg | Calcium: 156mg | Iron: 4mg