This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was delicious and so easy to make! I did measure the shallots and garlic with my heart. I also read the comments about getting bitterness from the lemon, so I zested 2 small lemons instead of using the whole slices. Zero bitterness and tasted great, it just didn’t look as pretty. The sauce was a nice addition too.
Hey Lettie,
Love to hear this! Thanks so much for choosing to make this recipe and taking the time to comment. Have a great Thursday!
Love this recipe! I’m in love with the feta sauce, do you use this with any other recipes?
Hey Kylee,
Happy Sunday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Yes! Here are a few other recipes you might like:
https://www.halfbakedharvest.com/lemon-chicken-skewers/
https://www.halfbakedharvest.com/chicken-bowls-with-feta-sauce/
https://www.halfbakedharvest.com/oregano-roasted-potatoes/
It was tasty. One pan, yet LOTS of other implements and bowls. Ha! Will try it again though
Hey Nancy,
Happy Friday!! I am so glad to hear this recipe turned out well for you, thanks a lot for making it!
This recipe has been in my rotation for about 4 years. I add a can of artichoke hearts and a handful of cherry tomatoes to the orzo and broth. Delicious-always a crowd pleaser!
Thanks so much, Kara! I’m so glad you have been enjoying this recipe for so many years and I appreciate you taking the time to comment!
Have a great week!
Way too much liquid. No specification on how long to boil before transferring to oven…
Hi Kay,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed!
Hi! I don’t have a skillet – but would this work in a 5 quart Dutch oven?
Hi Ellen,
Yes, that should also work nicely for you! I hope you love this recipe!
This sounds delicious! Could you use bone in skin on chicken thighs for this?
Hey Caroline,
Totally, you will just need to add some extra time for the chicken to fully cook.
Let me know if you have any other questions!
Hi! Is it possible to use frozen kale?
Hey Natasha,
Sure, that should be okay for you to use. I hope you love this dish!
Made this tonight and ABSOLUTELY DELICIOUS! Turned out fantastic, and will definitely be adding this into rotation!
Hey Hannah,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Feta is not a fave in my family. Do you have suggestions for substitutions?
Hey Michele,
Sure, goat cheese and ricotta would both be great options here.
Please let me know if you have any other questions!
Really liked this dish. I only used 2 cups of broth and wouldn’t have wanted more. This is an easy dish to make for company, presents beautifully.
Hey LJ,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
I think this ingredients list is missing a lemon. It needs 1 lemon sliced, 2 Tbsp lemon juice, and juice from one lemon. But the ingredients list doesn’t mention where the 2 Tbsp lemon juice should come from. I was a lemon short when it came time to make this.
Hi Anna,
Thanks so much for pointing this out, you are correct! I will add another lemon to this ingredient list.
Thanks for making this recipe!
What size is the skillet? If you mentioned it and I missed it I apologize. ☺️
Are all of your one skillet recipes the same size Skillet?
Thank you!
Hey Natalie,
I love using a 12-inch skillet for most of my recipes:)
Let me know if you give this dish a try, I hope you love it!
Absolutely fabulous! Thank you so much for the wonderful recipe. I had everything prepped and ready to go before starting and it turned out so good! I used spinach instead of kale and tossed in a handful of sliced grape tomatoes I had leftover from another recipe. So so good!
Hey Denise,
Thrilled to hear this recipe turned out nicely for you, thanks for making it and your comment!
Have a nice Sunday!
How can I make this ahead for Company?
Hey Barbara,
I would make the whole recipe in advance and then keep on low in the oven covered with foil.
Please let me know if you have any other questions!
Could you sub rice for orzo? If so, do you change anything on the cooking instructions?
Hi Mindy,
Sure, the rice is probably just going to take longer to cook than the orzo. I hope you love this dish, please let me know if you give it a try!