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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 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 chicken 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’s especially great 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!

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!

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce

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.

Ingredients

Feta Sauce

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

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Comments

  1. So excited to try this recipe tonight! Any recommendations for sides / salads to go with this meal? I’m thinking Pita bread with a Greek-style salad?

  2. 5 stars
    Made this for dinner tonight and WOW!!! This was relatively easy to pull together for a weeknight meal and it was so hearty. Definitely agree that the feta sauce really pulls everything together. Add this to yet another recipe from you that will become part of the rotation.

    1. Hey Lisa,
      Fantastic!! I love to hear that this recipe turned out well for you and appreciate you making it! Xx

  3. 3 stars
    I followed this recipe from your video. I added all garlic paprika and shallot to chicken to marinate- then seared it in olive oil . I didn’t add more garlic and shallot to the pan. I added the lemons and butter though!
    It is fabulous! Thank you

    1. Hi Liz,
      Amazing!! Thanks so much for making this recipe, so glad to hear it turned out well for you! Thanks for your comment! xx

  4. 5 stars
    The feta SAUCCEE!!! This was just as good as it looked! Your recipes are 🔥 🔥🔥 and i can’t wait to try more!

    1. Hi Shana,
      Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx

  5. 2 stars
    1. How on earth did you think you could sear 2 lbs of chicken in the same skillet with highly burnable garlic and shallot? There’s fond (yum) and then there is black. I scooped out the burnt bits between 2 batches of browning the breasts. Gave a nice speckle to the dish. If I were to cook lower than medium-heat to save the marinade the chicken would be done by the time it browned. Any higher and I’d set the smoke detectors off.

    2. Is this supposed to be soupy? Beautiful on top but one spoon deep and it’s Lake Orzo. Maybe because you are at 9000 ft (I’m at 5200) 3 cups of broth is legit but yikes.

    3. This sauce is thick as mud – would not call it a sauce – maybe a dip. 1/4 cup olive oil almost made it saucy.

    Overall, yet again another beautiful-and-tasty-on-the-outside but seriously lacking technique and functionality.

    1. After letting it rest a while it did absorb well. It is delicious, for sure, just interesting means to get to the finish line. I’ll make it again.

        1. I used bone-in chicken thighs and used the same cooking time! It was great and the bone-in thighs made it juicier. I seared for 4 mins per side and then 15 minutes in the oven at 400F.

    2. Hi Richard,
      Thanks for trying the recipe and sharing your feedback, sorry to hear you had some issues. The orzo should have some liquid but not soupy, my guess is your heat needed to be higher to cook off some of that liquid. Your sauce just needs some lemon juice to thin it out:) I hope this helps! xT

      1. Haven’t finished making it yet, but have to agree about the sauce thickness. I added more lemon juice, then resorted to adding some olive oil because it was so thick it couldn’t blend at all. Ended up smushing as much as as I could of the feta chunks and resigned myself to a much thicker sauce. Perhaps your blender is higher powered? What kind do you typically use?

        1. Hi Alesha,
          Thanks for trying this recipe and sharing your feedback. I use my Vitamin or Cuisinart, did you use block feta? That is key to use here! Let me know how I can help! xx

          1. I used crumbled feta, the full 6oz. But my blender is a very small bullet blender so I’m sure that doesn’t help!

            Ultimately, the rest of the recipe turned out fantastic, and even though the feta sauce had a different consistency (more like thick hummus) it was still very tasty on the chicken and orzo. Even though my four year old was very suspicious of the orzo (it looked too much like rice to him, which he does not like lol), he still gave it a try and said he wanted more. Recipe is still a keeper for the recipe binder! Will try using the block feta next time, and if still having difficulty, ask a friend with a stronger blender to give it a try and see what happens!

    1. Hey Jody,
      Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! xT

  6. 5 stars
    We make this all the time and LOVE it! Planning on making it tonight, but don’t have any orzo. Would penne or rigatoni work? Or will it not cook well in the oven? Thanks!!

  7. 5 stars
    I don’t know how you do it. You’re a dang magician! I’m eating this as I’m writing and just WOW!!! Whole family loved it. I tell them I can’t take credit and get to brag about you, and share your recipe. Thanks as always and happy 2024!!!

    1. 5 stars
      Made this recipe for my husband and his friends after a long boat ride . They absolutely loved it ! I skipped the kale and added sauted mushrooms.
      Thank you for a great recipe !