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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.
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!
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.
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.
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!
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
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
- 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.
I’ve made this recipe four times, and the only time it wasn’t perfect was when I thought I could make a few changes and improve it. Haha Nope. It’s perfect! So delicious.
There’s so many flavors and textures going, yet it is simple to make. It’s a great company dish ..I love how I can assemble everything, pop it into the oven then tidy the kitchen and sit down to a relaxing dinner with very little clean up after.
Thank you, Tieghan, for such a lovely recipe.
Hey Christine,
Happy Monday! Thanks a lot for making this recipe so often, I am so excited to hear that it is always a hit! xx
This is so delicious! I’ve been eyeballing it for a while and so glad I decided to make it. I used whole grain mustard since it’s all I had on hand, the flavors are awesome! The feta sauce puts it over the top, but I forgot dill. Next time I’ll make sure to include it. Thanks!
Hey Sarah,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
Hello! It seems that I’m the only person that feels this way based on the other comments but I really wasn’t a fan. Personally, I would just make lemon orzo and then sear some chicken or have it with Panko breaded chicken. It became almost soup like and the chicken lost all of the color when added back to the pot. Also do not replace the kale with spinach unless you add it at the very end. I also noticed a strange bitterness at the end which I’m assuming is from the lemon peel/rind.
Hi Sophia,
Thanks for making the recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
I am wanting to make this recipe gluten free but do not want to use gluten free orzo (because it is not sold where I live, and I don’t want to buy off of amazon). Is there a rice you recommend? I have made your other orzo recipes with rice before and they have worked out well! Thought I would check with you first 🙂 Thanks!
Hey Nikki,
I think you would have the best results with arborio rice:) I hope you love the recipe, please let me know if you give it a try! xx
Made this for a dinner party and it was such a hit! It looks delicious and IT’S SO EASY!! Thanks for another amazing recipe 🙂
Hi Paige,
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)
This is just amazing!! My husband said please can I save this one somewhere special and make it over and over again. Also got your latest recipe book. I am based in South Africa and was surprised how easy it was to get. Thanks for all the great recipes
Hey Danelle,
Thanks for your comment and ordering the cookbook, that’s awesome you were able to get it! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
Love this recipe, Tieghan. Do you have any advice for making it ahead for a group of 12? Thanks!
Hey Michele,
Thanks for making this recipe! To make ahead, I would probably have everything prepped and ready to go but save all of the actually cooking for when you are ready to serve for best results:) Happy Sunday! xx
This is so good and easy–served it to visiting family and it was SUCH a hit that there was only a teensy piece of chicken left. The sauce is great, too! I used ditalini because I couldn’t find orzo ANYWHERE (this is common where I live), and it was fine. I’ll make this again. 🙂
Hi Judy,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
Such a great dish, so bright in flavor! We make this at least once a month in our household 🙂
Hey Taylor!
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for making it so often! xxT
This dish is so good! I love the tang of the feta dressing and even my husband (who typically doesn’t like feta or Dijon mustard) loved it. Made it tonight for dinner but realized I’d forgotten to buy kale…will have to try it again with it!
Hey Kelli,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)
This recipe is a winner! It is now a highly requested dinner when everyone comes home. The tangy feta sauce puts this recipe over the top and makes it more special than just another chicken dish. I am always trying to make things ahead of time and sometimes need to make it portable – so I cut all the chicken breasts into smaller pieces, followed the instructions on the stove, but then put everything in a casserole dish, and then finished it in the oven. Then I took it out, put it on the counter and served it up! Easy!
Hey Mary,
Happy Friday! Thanks for sharing your feedback:) Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
A family favorite! I wanted to avoid cooking in the oven because it’s so dang hot so I did this in a nonstick skillet and just let it simmer on the stove instead of putting it in the oven. Turned out perfectly! And I may or may not have licked the bowl from the feta sauce 😀
I, too do not want to turn the oven on with this heat. So glad you tried it on top of the stove and still came out perfect. I will definitely be making this, sounds sooooo delicious!
I hope you love the recipe Karen!
Hi Allison,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Question: what size skillet did you use for this dish?? I’m looking for an excuse to buy another one ?
Hi Roger,
For this recipe, I like to use a 12 inch skillet. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Five stars. I have never commented on a recipe, whether yours or anyone else’s I have made following on the internet. Just delicious. Thank you for your hard work, dedication and inspiration. I have made several other of your dishes and always been delighted. Just wanted you to know. Love from North Carolina!
Hey there,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! Thanks for your kind message:) xTieghan
I can’t eat orzo. Do you think you could do the same recipe with rice?
Hi Rachel,
Yes, it’s just going to take longer for the rice to cook, you could also do arborio rice which be similar to the orzo! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Made about a 3rd of the recipe for 2, even with rough guesswork of quantities it worked well and tasted great! Will definitely make again, though will have to invest in a larger skillet for the full recipe! Thanks for the ideas!
Hi Helen,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??