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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. Hey Katie,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT

  1. What size Staub skillet do you use? I interested in finding a good cast iron skillet for oven use. Thanks from a recent follower!

    1. Hey Crystal,
      I typically use a 10 or 12 inch skillet with most of my recipes. Please let me know if you have any other questions! xx

  2. 5 stars
    I’ve made this so many times and each time it gets better! Delicious!! Cant go wrong with an HBH recipe

    1. Hey Brittany,
      Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan

    1. Hey Tessa,
      Most grocery store offer a gluten free orzo, if you can’t find that I would use rice but you are going to need to increase your cook time. Let me know if you give the recipe a try, I hope it turns out amazing for you! xx

  3. 5 stars
    We made this for supper last night. It was quick and easy and delicious! I really loved how the orzo cooked it the sauce came out. So yummy! We will definately be having this again!

    1. Hey Karen,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  4. Delicious. Best chicken I have ever had and my guests asked for the recipe! Can this be frozen?

    1. Hey there,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! I probably wouldn’t freeze due to the orzo:) 🌸xx

  5. Tieghan,

    Can I prep this recipe the night before to the point of putting in the oven…. thinking about serving to guests and would like to have a stress free meal planned on a work night.

    1. Hi Debi,
      Sure, you could do that, I just don’t know that it would be the best served the next day, the orzo could get mushy. Here are some other recipes that are great to make ahead and then serve:
      https://www.halfbakedharvest.com/green-chile-chicken/
      https://www.halfbakedharvest.com/creamy-parmesan-chicken-and-spinach-tortellini/
      https://www.halfbakedharvest.com/browned-sage-butter-chicken-piccata-with-mushroom-pasta/
      Please let me know if you have any other questions! xTieghan

  6. Hi I would like to make this dish, however I dont have a skillet that can go in the oven, what would you recommend?

    Thanks,

    Carolina

    1. Hey Carolina,
      I would start the recipe in your skillet and then transfer to an oven safe baking dish to finish the recipe. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  7. 5 stars
    This was so delicious and I totally messed up a couple of time making the recipe. It will added our dinner rotation. It hit the spot!

    1. Hey Connie,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

  8. 4 stars
    So My chicken marinade makes a blackened crust on the bottom of the pan. What do you do with that? There’s no deglazing mentioned. I am using a Le Cruset deep frying pan

    1. Hi Bree,
      Thanks for making the recipe. Is it a cast iron pan? I would say your heat it probably too high, I would reduce the heat slightly and see if that helps! Let me know! xTieghan

  9. 5 stars
    Made this for dinner tonight-so good! Have made once before and it was just as good this time-it will become part of my dinner rotations. Cut back on gsrlic this time snd it was just as good as before. Love that it s one pan and fast!

    1. Hey Sarah,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

  10. 5 stars
    I made this tonight and it was amazing. It’s one of the best recipes I’ve made and it’s already become a family favorite. The flavors all work so well together and make such a savory dish. I didn’t make the feta sauce (trying to cut down on calories where I can) but even without, it was delicious. Thanks so much for a great dinner.

    1. Hey Stephanie,
      I would increase by 15 minutes or until your chicken reaches an internal temp of 160F. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

    1. Hey Kelsey,
      I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan

    1. Hey Dana,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!🌸 xT