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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
What size skillet would you recommend? Cast iron or other oven safe?
Hey Kate,
I like to use a 12 inch cast iron skillet. Please let me know if you have any other questions! xT
So frickin’ amazing…my boys loved it. So much flavor, and came together really fast. Love your creativity in dishes. Thanks for sharing this recipe and bringing joy to our family!
Hey Theresa,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
Came out really delicious. I added some mushrooms. I was worried it might be too watery and it seemed like it when it came out. But once you scoop it out and put the yummy sauce on it comes together really creamy. I also used whole wheat orzo. Dill is a must for the topping. Will make again!
Hey Kara,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
A classic sized cast iron skillet was too small for this meal. 3 cups of broth was too much. I had to take the chicken out and let the broth continue to cook off in the oven before serving. I didn’t even use all of the lemon juice for the sauce and it was waaaayy to lemony. Had to calm it down with some baking soda.
Hey Olivia,
Thanks so much for giving this dish a try and sharing your feedback, sorry to hear you didn’t love it! xT
It was a hit at my house. I substituted sour cream for yogurt and it tasted great. This will be on heavy rotation.
Hey Teresa,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
So delicious and surprisingly SO Simple to make! Thank you for this excellent recipe! I did not have Orzo in the pantry, so substituted quinoa and it still turned out delicious without any change’s necessary to your great instructions! Thank you again!
Hey Meghan,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
Could this be done with fish as well?
Hey Erika,
Totally, that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
My husband does not like yogurt and can detect it in most recipes…can you suggest a substitute for the yogurt in the feta sauce?
Can’t wait to try it out.
Hi Laura,
I would use sour cream in place of the yogurt. Please let me know if you have any other questions, I hope you love this recipe! xT
Turns out great every time. It’s one of our go to recipes. Really love the addition of the feta sauce on top
Hey Rachel,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
Made this last night for my hubbie and myself. When I was making the feta sauce, I have to admit, I wasn’t sure it was going to be worth the extra (minor) effort. It was. The whole meal was super tasty and super easy to make! I am enjoying all your recipes that use citrus – so refreshing and yummy!
Hey Leslie,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Delish! I didn’t have orzo so I broke fettuccini in half. Worked out great! Love the one skillet and not having to boil pasta in different pot.
Hey Amy,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
love LOVE LOVE this recipe. Printed this recipe out to keep using it in the future.
Hey Dani,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Made this for dinner last night – it was so good! I substituted riced cauliflower for the orzo and I should have reduced the liquid. A little extra time in the oven made it work. The flavor is excellent and I can’t wait to make for friends.
Hey Addison,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
Made this tonight and it was even a hit with my picky 2.5 year old! Perfect tang and balanced flavor
Hey Brittany,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
I’ve made this twice now and I love it. It is delicious and impressive. Thanks for a great recipe!
Hey Shannon,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
I made this the other night. Another hit from HBH! Love how everything comes together in one pan. The sauce was SO good…I love sauces and condiments and this site has some great ones. Simple ingredients that go well together- you are my go-to resource when searching for a recipe..thanks!
Hey Shawna,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Made this tonight and it was yummy. Used rainbow chard and curly kale from the garden & larger chicken thighs which definitely needed 20 minutes in the oven. Didn’t make the sauce as my kids wouldn’t go for it – but am sure it would have be delish!
Hey Suzanne,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT