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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: 530 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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. 5 stars
    This is delicious. I used shelf-stable gnocchi instead of orzo. So dang good. Also, the feta sauce is a must. Yum.

  2. 5 stars
    This was absolutely delicious!! The only thing I did different was add more kale because I didn’t want to make something else on the side. I will definitely be making again. The feta sauce was soooo good!

  3. 4 stars
    I didn’t make the sauce, just “garnished” with feta crumbles after baking. Worked fine and saved time/cleanup.

    One note: No lemon juice listed in the ingredients for the chicken itself — just one lemon, sliced. Luckily I had another lemon on hand.

    I’m sure the leftovers will be delicious.

    1. Hey there,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan

  4. 5 stars
    This was absolutely delicious!!! I also made a green yogurt sauce for the members of my family that aren’t feta fans, which worker really well!

      1. Hey Elizabeth,
        Arborio rice would be another great option to use. Let me know if you give the recipe a try, I hope you love it! xTieghan

  5. 4 stars
    Magically, I had everything on hand (except for the feta). I loved the flavors, and my husband especially loved the bright lemon as he’s overcoming a cold. I will def try again when I have feta because I felt like it was missing that creamy, herby tang. Saving this one for sure!

    1. Please let me know how many inches your large skillet is. I used a 10” skillet to cook the 2 lbs of chicken thighs and it was so crowded I knew that broth, orzo, and kale wouldn’t fit. I continued cooking the chicken and will finish cooking the rest of the recipe in a casserole dish. My 12” skillet is not oven proof. Your recipe looks so good but didn’t work right for me.

      1. Hey Kathy,
        So sorry to hear this, the recipe will work in a 10 or 12 inch skillet. Thanks for giving it a try! xTieghan

    2. Hi Helen,
      You will want to use a 10 or 12 inch skillet. Let me know if you give the recipe a try, I hope you love it! xTieghan

      1. I did do the recipe. My husband doesn’t like kale, so I used spinach. The people coming over for dinner preferred gluten free, so used a small gluten free pasta from Whole Foods. I used my 10” Dutch oven and only 1.3 lbs of meat to make it all fit. It was excellent.

    1. Hi Rebecca,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan

  6. Amazing. Just succulent! This might be my fave. It’s quick and easy. It has all the right ingredients that I love on chicken (Rosemary, butter, lemon) but it’s flavorful and doesn’t feel like there’s something missing that I have to doctor up. I would say the feta sauce is a little thick/pasty/chunky and difficult to blend if you’re using a nutribullet so I had to add more lemon which might have been too much. I guess I could’ve used olive oil but I was trying to decrease the calories. I’d love a topping that’s smoother

    1. Hi Mariana,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

  7. 5 stars
    Delicious and easy recipe! I upped the kale, using more like 3 cups to avoid wasting any and it was perfect! Definitely plan on making it again!

    1. Hi Catherine,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

  8. This was incredible! Just incredible, and leftovers were even better! Will make this one again for sure!

    1. Hey Milee,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

  9. 5 stars
    Loved this recipe! We actually avoided going grocery shopping for a while, so I used what I had on hand. About to go out again, so I’m making a list with ingredients for this!

    I made this with some modifications since I worked with what I had. I have a lot of leftover dijon mustard from your slow cooker french chicken recipe, which was also fantastic! Anywho, I had some ricotta that’s been in and out of the freezer so many times (I hate wasting food especially dairy products). So I used that to make the sauce. I make my own broth from vegetable scraps I freeze, but I forgot to defrost a bag of my broth earlier so I ended up using the chicken flavored bouillon with water (I know lots of salt, very unhealthy…it’s what I had). I used about 3 chicken thighs and followed the rest of the recipe. I did not have fresh dill or any leafy greens. It was so delicious!

    My boyfriend made some broth yesterday and it’s in the fridge now, so I might try making this for dinner tonight! The orzo was hard for me to find in the store we usually go to, so hopefully, it’s there. I don’t know why, but I prefer it over noodles sometimes.

    Bottom Line: If you did not read my review…this recipe is so easy and quick to put together. You might already have everything lying around your house or be able to make some modifications. 10/10 definitely making again.

    1. Hey there,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Thanks for sharing what worked well for you. Have a great weekend:) xxT

    1. Hey Jennifer,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  10. 5 stars
    It turned out absolutely wonderful,yes there is some prep work but it all comes together easy and fast,I used fresh baby spinach not a fan of kale and will do 4oz next time of feta,6 oz was to thick,I did thin it out.

    1. Hey Mary Ann,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  11. I am a fan of every HBH one pan recipe with orzo and this one was no exception. I used fresh baby spinach instead of kale because I had it on hand. I thought I had feta when I started cooking but found it was Gorgonzola crumbles when I got to making the sauce so I went ahead and used it! We all liked the combo so go ahead and try it if you’re a Gorgonzola fan. I’ll definitely use the feta next time because I was looking forward to that feta goodness and this will certainly be a repeat recipe. Thanks Tieghan!

    1. Hi Laura,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan