Cider chicken with brown-butter orzo



10 min


45 min



Cider chicken with brown-butter orzo

Cider chicken with brown-butter orzo. (Photo, Erik Putz.)

Golden chicken meets rich, short-cut pasta with greens for a fast, fresh and filling dish – the perfect fit for a hectic work week. Bon appétit!


  • 2 cups apple cider
  • 1 cup orzo
  • 1/4 cup butter
  • 4 tsp finely chopped sage
  • 3/4 tsp salt , divided
  • 4 skinless, boneless chicken breasts
  • fresh pepper
  • 1 tbsp olive oil
  • 2 cups packed arugula


  • BOIL apple cider in large pot until reduced to 2/3 cup, 12 to 15 min.
  • COOK orzo according to package directions, omitting salt, 6 to 8 min. Drain well. Transfer to a large bowl. Melt butter in a medium frying pan set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, 3 to 4 min. Stir browned butter, sage and 1/2 tsp salt into orzo. Cover to keep warm.
  • SPRINKLE remaining 1/4 tsp salt on chicken breasts. Season with fresh pepper. Add olive oil to same pan, then add chicken. Cook until bottom of chicken is golden brown, about 3 min. Reduce heat to medium-low. Flip chicken. Cook, covered, until golden and cooked through, about 7 min. Transfer chicken to a plate. Stir reduced cider into pan juices and drizzle over chicken. Stir arugula into orzo and serve alongside chicken.

Nutrition (per serving)

  • Calories
  • 509,
  • Protein
  • 37 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 18 g,
  • Fibre
  • 3 g,
  • Sodium
  • 455 mg.