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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.
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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.
I wanted to lick the freakin pan – this was AMAZING. I halved the recipe and now I wish I’d made more so I’d have more leftovers haha. My chicken breasts were pretty thick so I baked slightly longer. Thank you for my new favorite recipe! 10/10 and so easy.
Hi Andrea,
Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT
Deeeeelicious!
Fast, easy and tasty. Left out the kale because 1) kale and 2) my 12-inch nonstick was chock-full with everything else.
It was awesome- 4 people devoured in 1 sitting. Thanks, Tieghan!
Hi Kate,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
This is going to be a favourite of mine for sure. I loved it so much!
Such an interesting combination of flavours and they go so well together. Feta sauce is a must.
Thank you for sharing!
We’ve been trying to eat less meat, any suggestions on what I could substitute the chicken with and still make this as delicious as the original?
Hi Lisa,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! Salmon would be good to use! xTieghan
I enjoyed this very much. The instructions were easy. I’ll tag you when I post my photo on facebook.
Hey Moira,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
tieghan, i made this last night and it was absolutely amazing!! there were layers upon layers of flavor throughout and the chicken was perfectly cooked…so moist & tender. i agree that the feta sauce was a great addition! i only wish i could attach my pictures!! easy to follow directions as well. thanks for another delicious recipe! ?
Hi Karen,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Loved this. Chicken breasts were moist and the lemon and garlic flavours were nicely balanced and not overpowering. Orzo is always a nice change. Only had dried rosemary which was fine but fresh would make it even better. Definitely a keeper. Thanks!
Hey Heather,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
With no fresh rosemary on hand I had to go with dried, which is never as good. But everything turned out near-perfect and easily made it on to the Make-it-Again-Dad list. Great job Tieghan!
Hey Keith,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
This was absolutely delicious. Next time I will use slightly less lemon juice. Perhaps Australian lemons are either larger or more sour. Thank you for the recipe
Hey Kerrin,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
One of the best dinners I’ve ever made!
Hey Dalia,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
Can this be done with a regular oven safe pan? It looks delicious and can’t wait to try!
Hey Danica,
Yes, any oven safe skillet will work. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
This is the best thing I have made in a long time. It is so indulgent and delicious, will be a go-to when we have guests over for sure!
Hey Maddy,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
This was seriously one of the best meals I have ever made! The feta sauce is to die for! Thank you ?
Hey Sarah,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Truly delicious! My husband said “if I were served this at a restaurant, I’d be totally impressed.” It was relatively easy to make, will definitely be making this again.
Hi Marcelle,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Can I substitute something else for the yogurt in the sauce?
Hey Carol,
Sour cream would also work well in place of the yogurt. Let me know if you give the recipe a try, I hope you love it! xx
Delicious! The chicken was tender, orzo cooked perfectly and the feta sauce using sour cream as a yogurt substitute was great! Can’t wait to eat my leftovers! Thanks!!
Hey Carol,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
5 stars for sure!
Thanks again Carol!!
Planning to make this tonight, looks delicious!! Do you think I could sub sour cream for the plain greek yogurt in the feta sauce? Thanks for the great recipes!!
Hi Rachael,
Yes, that will work well for you! I hope you love this recipe, please let me know how it turns out!! xx
Hey! We’re big fans of your recipes. We love your flavor profiles and it keeps weeknights fun 🙂 I noticed when making this particular recipe that the dijon coating that remains in the pan can tend to burn when frying the orzo, shallots and garlic. It requires a little extra attention and I think it might be better to forgo the orzo frying and jump right into a reduction by adding the broth soon after. That way the flavor isn’t lost and it saves the dish from a layer of burnt marinade (which happened to me). Pre-frying the orzo (or rice in general) is something I usually do and see the benefit in, but I worry about the pan residue. I didn’t see anything about in the recipe and find two minutes to cook the orzo with shallots and garlic might turn the garlic bitter. I hope this helps those cooking this in the future. Keep up the incredible work! This website is absolutely gorgeous and we love your recipes. Big hugs from Vienna, Austria.
Hi Erin,
Thanks so much for giving the recipe a try and sharing your feedback!! I appreciate you trying so many recipes!! xTieghan
This dish was absolutely fabulous. I used the entire package of orzo and upped the liquid accordingly. This was a great decision because I ate the leftover pasta with some of the feta sauce for lunch the next two days! So, so good.
Hi Emily,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT