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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
Really really wanna try this with cauli rice…any tips on adjusting times and broth? Thanks T! Your recipes are the absolute best!
Hi Jordan,
So sorry, I have never really worked with cauliflower rice, so I don’t know how that would affect the dish. Please let me know if you give it a try! xTieghan
Can I cook this in a wok instead of a skillet?
Hi Jen,
If your wok is oven safe I don’t see why not! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This was delicious!! Looked amazing and the kitchen smelled fantastic as well. The creamy feta took it over the top!! Thanks
Hi Kim,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
The feta is amazing. I’m going to be eating it with everything. Pita chips and feta or toasted baguette too. So good.
Hi Crissy,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Was the orzo suppose to be cooked before putting it in the oven? Mine was still crunchy after 20 minutes in the over…
Yes! Step 4.
3 cups of broth seems like a lot. Was it runny?
Hi Pat,
You are going to need the broth to cook the orzo. Please let me know if you give the recipe a try! xTieghan
Hi Sydney,
Sorry to hear this. Did you bring the orzo to a boil before adding the chicken back in? It should then fully cook in the oven. Let me know how I can help! xTieghan
Made this tonight with my husband with what we had on hand (rotisserie chicken) and it was incredible. So, so good! The best thing we’ve ever made. So much flavor with simple ingredients and one pan?! This 8-month pregnant and sick lady thanks you for your genius.
Hi Jenna,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
SO DELICIOUS!!! We made this tonight and had our 12 and 10 year olds helping. Great for a weeknight dinner that feels like it took much longer to prepare. The extra feta sauce is going to make a great dip this weekend! Thank you!
Hi Grace,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Made this tonight and it was delicious! One comment I am wondering why no one seems to do, maybe it’s just a me problem! But I would benefit from the measurements being in the method, so when it would say add 2 tblsp of oil, 2 cups of broth etc instead of having scroll up and down while cooking.
I agree.
Hi Aimee,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Exceptional recipe!! Easy to make and incredibly delicious!! Will keep it in my recipe box for sure!!
Hi Roxana,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Made this tonight. Delicious! My recommendations: chop chicken into smaller pieces. Cut the lemon juice to half. Add dill and pepper flakes to sauce. Double the kale.
Hi Cathy,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
This was delicious. I can’t wait to make it for my kids. The flavors were unbelievable and it was such an easy recipe!
Hi Donna,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
I haven’t made yet but all chicken recipes sound and look excellent. Thanking you in advance, Pattie Paine
Hi Pattie,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
My husband ate kale!!!!! Red letter day. Made recipe as written only reducing the garlic a bit for my garlic adverse husband. Used thighs-deboned and skinned them. The recipe came together as written and within the times given. If you prep ahead, the dish comes together easily. Had some fresh feta from a cheese shop here and it was perfect for an incredible sauce that worked well just scooping it out with my finger. No changes, it was delish just the way it was written. Definitely a company meal.
Hi Susan,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
It’s a great recipe. I wouldn’t change a thing! Happy New Year!
Hi Diane,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Here the thing. I freaking LOVE every. Single. Thing. You. Make. The problem is that it’s SO hard to save your recipes via Instagram/ then through Pinterest. Maybe I’m doing it wrong!! But i want to save basically everything but it never allows me! It’s so frustrating bc I want to make ALL of your recipes!!!!! Thank you for all that you are doing!!
Hi Abbey,
So to save my recipes on Pinterest, you simply click on a photo and the Pinterest “save” button will appear. To save a photo on IG, you just click the flag button. You can also create a recipe box on the blog and save recipes there. There’s lots of options and ways to save recipes. Please let me know if you have any other questions! xTieghan