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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!

@halfbakedharvest

chicken and orzo with creamy feta sauce #oneskilletdinner #lemonbutter #dijon #chicken #orzo #fetasauce #easyrecipe #familymeal #weeknightdinner

♬ Dancing in the Moonlight – Toploader

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Author: Tieghan Gerard
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.

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Ingredients

Feta Sauce

US Customary – Metric

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
    An excellent meal, with wonderful flavors. Except for replacing fresh spinach for the kale, I followed the recipe exactly.

    Reply

    1. 2 stars
      My husband loved it. Both my son and I found it way too bitter. The lemon zest should be enough. The feta sauce didn’t print out as part of the recipe, and the increase to the salt level might have improved it.

      Reply

    2. Hey Bruce,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

      Reply

  2. Loved this recipe. I was wondering if you had any tips of getting a brown sear on the chicken? I think all the marinade got in the way and didn’t let the outside of the chicken to crisp up.

    Reply

    1. Hey Casey,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Try using a super hot cast iron skillet to get a nice sear. xTieghan

      Reply

    1. Hey there,
      You could transfer to an oven safe baking dish. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

      Reply

  4. 5 stars
    My family’s new favorite! I used spinach instead of kale because it’s what I had on hand. Didn’t have Dijon mustard so I used a spicy honey mustard. I cut the recipe in half for just the 3 of us, but made an entire batch of the delicious feta sauce! We used the feta sauce on our spinach omelette the next morning and my daughter used it as a dip for her veggies at lunch. Thanks for the great recipe!

    Reply

    1. Hey Kelly,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

      Reply

  5. 5 stars
    This was a hit! Even my notoriously picky fiancee enjoyed it (after picking out the kale, of course). Easy to make – just requires a decent amount of chopping prep. Will definitely make again.

    Reply

    1. Hey Karen,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

      Reply

  6. 4 stars
    This was really delicious, but I would simple use lemon zest in the future. (And I will make this again.) The pith in the lemons lent a bitter taste to this dish. Also, I found cooking the chicken in medium-high heat caused the marinade to almost burn on the bottom of the pan. I caught it before it did and would sauté the chicken on medium next time. I also added the left over marinade to the sauce early on so it cooked through. Why throw it out when it has so much flavor?

    My husband loved this meal and didn’t mention the bitterness so perhaps I’m more sensitive to that taste.

    Tieghan, you really do know how to create very flavorful dishes! Love your website.

    Reply

    1. Hey Susan,
      Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! So sorry to hear about the lemon. xTieghan

      Reply

  8. 5 stars
    My family loved this delicious dish. All I changed was that I sliced off the lemon rinds on the lemon based on my experience and another commenter on the bitterness of the rind. This is a gorgeous dish, and it is worthy of a “we are having company tonight!” dish. Thank you. I will be making it often.

    Reply

  11. 5 stars
    Really good and easier than it looks! I didn’t have any fresh rosemary so just used a teaspoon or two or dried and felt it was still well balanced. I also only had one lemon so used the sliced with the chicken and then just used some lemon juice that comes in a bottle for the rest and was still very tasty. The feta sauce can be quite salty tasting if you go heavy on the feta so I would recommend starting off small and then adjust to taste. Thanks for the recipe!

    Reply

  12. 5 stars
    Been making your recipes for a least a year now – this one is a winner! It’s so different than what we typically go for yet we had all the ingredients on hand. Super simple and flavorful!

    Reply

  13. Made this and it was yummy but I would definitely do less lemon next time. I only put half the lemon just and it was still too lemony with the addition of the lemon slices. I would maybe do half a lemon slices and omit the lemon juice all together next time.

    Reply

  15. 5 stars
    This is one of the prettiest and tastiest dinners I have ever made! Definitely adding this to my regular recipe rotation.

    Reply

    1. Hey Marion,
      Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan

      Reply