Creamy Mustard Baked Chicken

with Kale & Tomato Orzo Pasta

35 MIN

4 Servings

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From the Test Kitchen

This simple dish gets a bright lift from the creamy, lemony mustard sauce and crispy breadcrumbs used to coat our chicken before baking. For a hearty side, we’re using tangy goat cheese, rich tomato paste, and a touch of butter to bring together sautéed kale and tender orzo.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
½ lb Orzo Pasta
1 Lemon
1 bunch Kale
2 cloves Garlic
¼ cup Panko Breadcrumbs
2 Tbsps Tomato Paste
2 Tbsps Spreadable Goat Cheese
1 Tbsp Creamy Mustard Sauce
0.7 oz Grana Padano Cheese
2 Tbsps Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano cheese on the small side of a box grater. Quarter and deseed the lemon. In a bowl, combine the creamy mustard sauce, grated cheese, the juice of 2 lemon wedges, and 2 teaspoons of olive oil.

2 Coat the chicken:

Line a sheet pan with foil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the sheet pan. Evenly top with the sauce and breadcrumbs. Drizzle with olive oil.

3 Bake the chicken:

Bake the coated chicken 18 to 20 minutes, or until the breadcrumbs are lightly browned and the chicken is cooked through. Remove from the oven.

4 Cook the pasta:

Once the chicken has baked about 10 minutes, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Drain thoroughly.

5 Cook the kale:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the kale is wilted and most of the water has cooked off. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish:

To the pan of cooked kale, add the cooked pasta, goat cheese, butter, and a drizzle of olive oil; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished pasta. Enjoy!