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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
This is a family fav!! We make this probably once a month and it is SO GOOD.
Hi Gracie,
Love to hear this recipe is always enjoyed by your family, thanks for making it so often! Have a great Sunday! XxT
I’m going to make this recipe again because it has lots of potential. As it was the lemon slices gave the dish a bitter taste. I like lemon and suspect the bitterness came from the rind.
Thanks for sharing your feedback, Jax! Let me know how it turns out using your adjustments! xT
Can I make it with skinless chicken breasts? My husband never eats the skin.
Hey Caroline,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xT
We didn’t care for the feta sauce but it’s very flavorful without it. I’ve made it twice. I’m planning to double the recipe soon and don’t have a pan big enough. I’m wondering if I can bake it in a glass Pyrex?
Hey Gina,
So glad to hear this dish turned out well for you, thanks for making it! For best results, I think I would do 2 separate skillets. Have a great fall weekend! xT
I don’t have a skillet to put in the oven, could I cover and keep cooking on the stovetop?
Hi Angela,
Yes, that should be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xT
Made this for a dinner party and my friends loved it. I’ll use the feta sauce on salads, bowls, and even as a dip if I’m feeling crazy, lol– it’s fire. Probably one of my favorite recipes of yours. thank you
Hey Tiny,
Awesome! Love to hear that you enjoyed this recipe, thanks for making it and your comment! xT
Is the er a way to make this a freezer meal?
Hi Sharon,
I would probably just fully make this recipe and then freeze and reheat from frozen. I hope this helps! xT
Do I add the chicken and the ingredients from the bowl into the skillet or just the chicken
Hey there,
You will add all of the ingredients. Please let me know if you have any other questions, I hope you love this dish! xT
I made this thanks for the response. It was delicious.
hi! this and your One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf are 2 of my families absolute favorite meals!
i’m planning to make tonight for a family that is dairy free and wondering what you would do instead of butter? more olive oil? coconut oil? hoping you see this in time
Hey Jordan,
So glad you have been enjoying the recipes! You could use more olive oil, that would be just fine! I hope this helps! xT
Hi I’m planning to make this dish tonight with fish instead of chicken orange roughy to be exact hoping it’s still yummy. Also any substitute recommendations for the yogurt? forgot to grab some, smh.
Hi there,
Fish sounds like it would work nicely for you! You could use sour cream in place of the yogurt. I hope you love this dish! xT
Can the feta sauce be heated and still be good? I’m pregnant and I want to make sure it’s safe to have!
Hey Stacey,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xT
Absolutely delicious! Used dried rosemary and dill and it was still great. So much flavor! A hit with 4 little kids as well. Served with pita bread, Greek salads, and roasted broccoli. The whole meal came together in under 30 minutes. Will make again!
Hey Elise,
Awesome!! Love to hear that this dish turned out well for you, thanks for making it! xT
Made this last night, and it was honestly so good!
Hey Sarah,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
Are you using a block feta cheese, any special type?
Hi Lori,
Yes, I used block feta, typically anything I can find at Whole Foods works well for me! I hope you love this recipe! xT
Hi There!
Could you use Wild rice or long grain rice instead of Orzo? Trying to make it a gluten free meal.
Thanks.
Hi Shauna,
Sure, rice would work, it’s just going to take longer. You could also use gluten free orzo, that would work nicely for you! xT
Excellent one skillet dinner. Great taste and on the table in under an hour
Hi Cathy,
Fantastic!! Love to hear that this dish turned out well for you, thanks a lot for making it! Have a great weekend! xx