honey mustard glazed chicken

with orzotto
5 from 1 vote
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


  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 ½ cups orzo
  • ¼ cup white wine 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 + juice



  • For the sauce/marinade: mix together ⅓ cup dijon mustard, ¼ cup honey, 1 tablespoon soy sauce and 1 tablespoon lemon juice. Transfer ¼ cup of the sauce to a small bowl and stir in ¼ cup of mayonnaise; whisking thoroughly to combine. Set aside.
  • Toss 6 boneless chicken breasts or thighs with the remaining marinade and let marinate for 1 hour or up to 24 hours in the refrigerator.
  • In the meantime, make the orzotto (instructions below).
  • 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, serving alongside the orzotto.


  • Heat 2 tablespoons olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add 1 diced onion and saute until fragrant and translucent, about 2 minutes.
  • Add 1 ½ cups orzo and toast for 2 minutes, stirring occasionally. Add ¼ cup white wine (or broth) and cook until absorbed, about 1 minute.
  • Gradually add 3 cups chicken 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 Parmesan, ¼ cup heavy cream, and zest and juice from 1 lemon. Season with a big pinch of 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.


  • Protein: This same marinade is fantastic on pork tenderloin.
  • Vegetarian: I love using this marinade on Cauliflower Steaks, but you could also skewer veggies, marinate them in the marinade and grill.


  • Make the marinade in advance and store in an airtight container. It can be stored for up to 5 days in advance.
  • The orzotto can be made in advance and stored in an airtight container (although I prefer it freshly made).


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