Mustard Chicken And Orzo Casserole With Dill And Capers Recipes

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GREEK LEMON CHICKEN AND ORZO CASSEROLE



Greek Lemon Chicken and Orzo Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
  • For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
  • Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
  • Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

CHICKEN, LEMON, AND DILL WITH ORZO



Chicken, Lemon, and Dill with Orzo image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g

GREEK CHICKEN ORZO CASSEROLE



Greek Chicken Orzo Casserole image

This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

1 package (16 oz) uncooked orzo pasta
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 bag (5 oz) baby spinach
8 oz feta cheese, crumbled
1/4 cup olive oil
1 tablespoon chopped fresh oregano leaves
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
1 teaspoon Greek seasoning
1 teaspoon finely grated lemon peel
2 tablespoons sliced green onions

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
  • Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g

SKILLET CHICKEN WITH ORZO, DILL AND FETA



Skillet Chicken With Orzo, Dill and Feta image

Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn't love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day's lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo - a very small pasta, not rice - soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.

Provided by Sarah Copeland

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 lemons
5 tablespoons olive oil
3 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds chicken drumsticks or bone-in thighs
1 yellow onion, peeled and chopped
2 cups orzo
3 cups chicken broth or water
2 small or 1 large thin-skinned (English) cucumbers, chopped
5 ounces feta, crumbled (about 1 1/4 cups)
2 tablespoons chopped fresh dill
Castelvetrano or other green olives, for serving

Steps:

  • Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
  • Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
  • Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

Nutrition Facts : @context http, Calories 903, UnsaturatedFat 30 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1379 milligrams, Sugar 11 grams, TransFat 0 grams

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 cup orzo
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Freshly ground black pepper
1/2 cup olive oil
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 medium English cucumber, diced
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh dill

Steps:

  • Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
  • While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
  • Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS



Mustard Chicken and Orzo Casserole with Dill and Capers image

Categories     Chicken     Herb     Mustard     Pasta     Poultry     Broil     Casserole/Gratin     Fall     Winter     Dill     Capers     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 17

3 cups chicken broth
1 3/4 lb skinless boneless chicken breast halves
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons coarse-grain mustard
3 tablespoons drained bottled capers, rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/4 to 1/2 cup chopped fresh dill
1/4 cup sour cream
6 celery ribs, cut diagonally into 1/4-inch-thick slices
1 cup orzo (rice-shaped pasta)
Special Equipment
a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass)

Steps:

  • Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
  • Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
  • Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
  • Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
  • Preheat oven to 350°F.
  • Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
  • Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
  • Preheat broiler.
  • Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.

CHICKEN WITH LEMON, DILL AND CAPERS



Chicken With Lemon, Dill and Capers image

Make and share this Chicken With Lemon, Dill and Capers recipe from Food.com.

Provided by Chef mariajane

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons butter
4 boneless skinless chicken breasts
2 teaspoons capers
1/2 lemon, rind of, finely grated
1/2 cup chicken broth or 1/2 cup chicken bouillon
3 tablespoons fresh dill, chopped or 1/4 teaspoon dried dill

Steps:

  • Melt butter in a large frying pan set over medium -high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
  • Finely chop capers. Once chicken has browned add capers, peel and broth to pan.
  • Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10-12 minutes.
  • Remove chicken to a platter. Stir dill into pan juces. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.

Nutrition Facts : Calories 151.9, Fat 3.5, SaturatedFat 1.6, Cholesterol 73.5, Sodium 227.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 27.9

CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE



Chicken Breasts with Mustard-Caper Sauce image

Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.

Provided by kyle martin

Categories     Chicken

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 boneless skinless chicken breast halves (about2 pounds total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can chicken broth
1/4 cup drained capers
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 tablespoons Dijon mustard
2 tablespoons butter
1 tablespoon honey

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Season chicken on both sides with salt and pepper.
  • Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
  • Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
  • Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
  • Pour sauce over chicken.
  • Serve immediately with couscous, if desired.

Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE



Chicken Breasts in Dill-Caper Cream Sauce image

I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

Provided by judy2304

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves, pounded very thin
¼ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
2 ½ tablespoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons dried dill weed
1 ½ teaspoons chopped fresh thyme
4 tablespoons capers, drained

Steps:

  • Dredge chicken breasts in flour and season with salt and pepper
  • Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
  • Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
  • Plate chicken breasts and spoon sauce on top.

Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g

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