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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.

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce | halfbakedharvest.com

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!

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce | halfbakedharvest.com

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.

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce | halfbakedharvest.com

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.

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce | halfbakedharvest.com

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.

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce | halfbakedharvest.com

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!

@halfbakedharvest

chicken and orzo with creamy feta sauce #oneskilletdinner #lemonbutter #dijon #chicken #orzo #fetasauce #easyrecipe #familymeal #weeknightdinner

♬ Dancing in the Moonlight – Toploader

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.

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Watch the How-To Reel

Ingredients

Feta Sauce

US Customary – Metric

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.
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One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce | halfbakedharvest.com
This post was originally published on January 12, 2022
4.54 from 1482 votes (1,073 ratings without comment)

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Comments

    4. Hi Janelle,
      You should be able to find GF orzo at your local grocery store, if not a short cut GF pasta or rice but it will take longer to cook. Please let me know if you give the recipe a try! xTieghan

      Reply

      1. I used Jovial gluten free tagliatelli, cooked exactly as the recipe but made sure all the pasta was in broth before putting it in the oven. It was delicious after the 15 minutes at 400 degrees.

        Reply

    3. Hi Lara,
      Yes, that will work, it will just take longer to cook:) Please let me know if you have any other questions! xTieghan

      Reply

  6. 5 stars
    I made this tonight and it was delicious! All of the flavors complimented each other so well. It was not at all heavy, just really fresh yet filling. I had to guess to the amount of lemon juice to add with the broth and I also used spinach instead of kale and it still turned out great. Thank you for sharing!

    Reply

  8. 5 stars
    Made it for dinner tonight. Absolutely delish! Super filling, packed full of flavor and really not too difficult to make! I was finished cooking a lot quicker than I expected. Plus, I was craving feta, so when I saw this on your site today, I had to make it ?? Thank you!!!

    Reply

  9. 5 stars
    I want to curse in the comments after everything I make of yours…..F*#%ing delicious!!!! The sauce is a game changer! Will make again and again.

    Reply

  12. First dish I’ve made from Half Naked Harvest. A big hit with the family! Magnificent! Cannot wait to get going with more of your recipes!

    Reply

  14. 5 stars
    Saw this and was inspired for dinner tonight – made a half recipe with 2 boneless porkchops, frozen spinach, and rice because that’s what I had. Skipped the lemon juice since I didn’t see it in the ingredients but the lemon slices alone added plenty of lemony flavor to the finished dish. It was fantastic! Lovely flavors – doesn’t taste at all like mustard for the mustard phobic like me, just rich and delicious and easy. I finished it on the stove instead of the oven so I could watch the rice and the consistency was perfect after the 15 minutes. Topped it with just the feta to save time which was plenty delightful. Point being, the technique and flavors are spot on!

    Reply

  15. I don’t see where it says how much lemon juice to add to the orzo with the broth and Kale. I see it listed for the Feta Sauce only. Is it the juice of one lemon also? Thanks!

    Reply

    1. Hi Jennifer,
      You will want to use 2 tablespoons of lemon juice in step 4. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply