MFC_Lifestyle_Recipe_Petite Garlic & Pepper Skillet Chicken_1_resized

Baked Skillet Chicken with Petite Garlic & Pepper Brie, Lemon Orzo & Spinach

DifficultyIntermediate
Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 2 tbsp extra-virgin olive oil
 4 chicken breasts
 1 1/2 tsp dried thyme
 kosher salt and freshly ground pepper to taste
 2 tbsp unsalted butter
 1 cup chopped yellow onion
 4 garlic cloves, minced
 1 cup dry orzo
 ⅓ cup white wine or chicken stock
 1 ½ cups water
 1 cup heavy cream
 2 tsp Dijon mustard
 1 tbsp freshly squeezed lemon juice
 2 cups packed fresh spinach leaves
1

Preheat oven to 400 °F. Place chicken breasts on a baking sheet and season with salt, pepper, and dried thyme on both sides.

2

Preheat a large skillet over medium-high heat. Add the olive oil and place the chicken breasts in the skillet to cook for 2 -3 minutes per side or until browned. Remove the chicken from the skillet and place on a plate.

3

In the same skillet, melt the butter over medium-high heat. Add the onion, salt, and pepper. Stir to combine and cook until the onion has softened; about 5 minutes. Add in the garlic and orzo. Cook for another 3 - 5 minutes.

4

Next, add the white wine to deglaze the skillet. Continue to cook for an additional 2 minutes. Pour in the water and bring to a boil and cook the orzo for another 3 - 5 minutes.

5

Add in the cream, diced Petite Garlic & Pepper, Dijon mustard, and lemon juice. Stir until the cheese has melted and the sauce has thickened. Add in the spinach leaves, stir until wilted.

6

Add the chicken breasts back into the skillet. Place the skillet in the oven and cook for an additional 10 to 15 minutes or until the chicken is cooked through. Remove from the oven and enjoy!

Ingredients

 2 tbsp extra-virgin olive oil
 4 chicken breasts
 1 1/2 tsp dried thyme
 kosher salt and freshly ground pepper to taste
 2 tbsp unsalted butter
 1 cup chopped yellow onion
 4 garlic cloves, minced
 1 cup dry orzo
 ⅓ cup white wine or chicken stock
 1 ½ cups water
 1 cup heavy cream
 2 tsp Dijon mustard
 1 tbsp freshly squeezed lemon juice
 2 cups packed fresh spinach leaves

Directions

1

Preheat oven to 400 °F. Place chicken breasts on a baking sheet and season with salt, pepper, and dried thyme on both sides.

2

Preheat a large skillet over medium-high heat. Add the olive oil and place the chicken breasts in the skillet to cook for 2 -3 minutes per side or until browned. Remove the chicken from the skillet and place on a plate.

3

In the same skillet, melt the butter over medium-high heat. Add the onion, salt, and pepper. Stir to combine and cook until the onion has softened; about 5 minutes. Add in the garlic and orzo. Cook for another 3 - 5 minutes.

4

Next, add the white wine to deglaze the skillet. Continue to cook for an additional 2 minutes. Pour in the water and bring to a boil and cook the orzo for another 3 - 5 minutes.

5

Add in the cream, diced Petite Garlic & Pepper, Dijon mustard, and lemon juice. Stir until the cheese has melted and the sauce has thickened. Add in the spinach leaves, stir until wilted.

6

Add the chicken breasts back into the skillet. Place the skillet in the oven and cook for an additional 10 to 15 minutes or until the chicken is cooked through. Remove from the oven and enjoy!

Baked Skillet Chicken with Petite Garlic & Pepper Brie, Lemon Orzo & Spinach