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One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce, the perfect winter dinner…quick, easy, colorful and delicious! Pan-seared dijon chicken with lemon butter, cooked together with orzo pasta for an all-in-one dinner. Go that extra step and serve drizzled with a delicious creamy feta sauce. A dinner that everyone at the table will love.
I think the day I got my first Staub skillet was the day I created the “one skillet” dinner. Not saying I invented the one skillet dinner by any means. Just that that I invented it for myself that day. It was many, many years ago. But ever since then I’ve made countless one skillet dinners in my Staub pan. It’s a method of cooking I fall back on weekly.
Throwing everything in the same skillet just makes sense. For one, you’re saving dishes by avoiding using multiple pans. But even more importantly, you’re creating a dish that’s full of so much flavor. When you cook everything together, the flavors are able to blend, making every element of the recipe delicious.
Of course, with this recipe I created one extra step with that feta sauce. But trust me, it’s worth it!
The process – cook the chicken
Season the chicken with Dijon, garlic, shallots, a bit of rosemary and some paprika. I like to sear the skinless chicken breasts or chicken thighs to give it a nice crisped base. Then I toss it in a little butter, add some lemon slices, and let everything cook up along side the chicken. The butter browns and everything smells delicious.
Next, pull the chicken and lemon out out of the skillet, then add the orzo and broth. Stir in the kale…or you could also use spinach. Then slide the chicken into the orzo and throw the whole skillet into the oven to finish cooking.
Make the feta sauce
I couldn’t share this recipe without including a sauce. You all know how it goes around here, never enough sauce. Enter my feta sauce. It’s whipped feta cheese with a bit of yogurt, lemon, and if you have some fresh herbs on hand, toss those in too.
The salty feta creates an addicting sauce. Every spoonful is delicious, but it adds the best taste over this dijon chicken.
It’s a real crowd pleaser, and comes out of the oven looking pretty and smells even more delicious. I threw some fresh dill on top for color and served the chicken and orzo right out of the skillet.
Perfect for easy weeknight dinners or even entertaining. It really brightens the table on a cold winter day! Leftovers can easily be stored in an airtight container.
Looking for other easy weeknight dinners? Here are some favorites.
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes
Browned Garlic Butter Creamed Corn Cheese Ravioli
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Servings: 6
Calories Per Serving: 683 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, chopped
- 2 small shallots, chopped
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 2 pounds boneless chicken breasts or thighs
- 3 tablespoons salted butter
- 1 lemon, sliced
- 1 1/2 cups orzo pasta
- 3 cups low sodium chicken broth
- 2 cups chopped kale
- chopped fresh dill, for serving
Feta Sauce
- 4-6 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 1 clove garlic, grated
- juice from 1 lemon
- 1/4 teaspoon smoked paprika
- crushed red pepper flakes
Instructions
- 1. Preheat oven to 400° F. 2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.6. Serve the chicken and orzo topped with the feta sauce and dill.
This post was originally published on January 12, 2022
Do you use skin on chicken? Thanks!
Hey Elizabeth,
That is really your personal preference:) I hope you love the recipe, let me know if you give it a try! xTieghan
This was excellent! We made it tonight and I had a hard time getting away from the table. There are only two of us, but I can’t wait to see how the leftovers will be! Thank you so much.
Hey John,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Making this for a dinner party this weekend ! Any suggestions on the best wine to serve with it?
Hey Sally,
I would do a Chardonnay! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
hi! is there a gf sub for the orzo? could you use pork chops instead of chicken?
Hi Caroline,
You can use GF orzo or Arborio rice and sure pork chops would be a good option. Let me know if you give the recipe a try, I hope you love it! xTieghan
Can I use a cast iron skillet to cook this in. Looks delicious
Kathy
We used cast iron worked great.
Hi Kathy,
Yes, that is exactly what I use. Let me know if you give the recipe a try, I hope you love it! xTieghan
Made the other night. Loved it and used the cast iron skillet. So yummy. Will Definitely make again. Also used spinach instead of kale.
Hey Kathy,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Use spinach and tomatoes at the end.
Add some white wine to the chicken broth
I hope you love the recipe Johanne!
Made this last night for just two of us so cut back portions. Used spinach since I didn’t have kale. Chicken was so juicy!!! We loved it!
Roasted asparagus while this was cooking so easy then to put this into hot oven when asparagus was done. Love your recipes!
Hey Eileen,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
I’m not particularly fond of the flavor of lemon. Is it worth leaving out or substituting the lemon in this recipe, or do you think I should just try a different one? I don’t mind a bit of citrus for brightness, but I don’t like lemon-heavy recipes.
Hey Hannah,
I would try one of these recipes:
https://fett-weg.today/orzo-carbonara/%3C/a%3E%3Cbr /> https://fett-weg.today/one-skillet-greek-chicken-and-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/one-skillet-creamy-sun-dried-tomato-chicken-and-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/one-skillet-goat-cheese-stuffed-chicken-and-orzo/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Thank you for the yummy recipe. I have a lot of feta sauce left over. Can it be frozen? How else would you use it?
Hey Jill,
Awesome!! Love to hear this recipe was a winner, thanks for making it. I probably wouldn’t freeze it. Here are some other recipes it would work well in:
https://fett-weg.today/lemon-chicken-skewers/%3C/a%3E%3Cbr /> https://fett-weg.today/sheet-pan-lemon-rosemary-dijon-chicken/%3C/a%3E%3Cbr /> https://fett-weg.today/rosemary-chicken-and-avocado-bacon-pitas/%3C/a%3E%3Cbr /> Have the best week:) xT
A hit with my family of 3! Excited for round 2 tomorrow.
Hey Amy,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Oh mama! This one is delish. Followed the recipe easily and my family L♥️VED it!!
I’m about to go through your page recipe by recipe!!
Hi Erin,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Subbed spinach for the kale (picky four year old…) and it was out of this world!!! The creamy feta sauce is the best.
Hey Lisa,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This is the kind of recipe that leaves you licking your plate and the skillet clean! Delicious and easy to make.
Hi Katherine,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Made this for dinner last night and it was a hit all around. Even my PITA 11 year old liked it and cleaned his plate. Will definitely make again.
Hey Lydia,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Can I substitute bone in chicken thighs without changing cooking time or method?
Hi Judy,
The bone in thighs are going to take longer to cook, so you will need to increase your cook time. Please let me know if you give the recipe a try, I hope you love it! xTieghan
We had some friends over last night for dinner and euchre and I made this. It’s so pretty! I just slapped the skillet right in the middle of the table and let everyone serve themselves. The house smelled amazing. Everyone had seconds and that sauce is perfect. We have a little cooking club that’s been meeting for 15 years and for the last year it seems Half-Baked Harvest recipes are our favorite!
Hey Dayna,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan