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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: 683 kcal

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

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. 2 stars
    I was really excited to make this but this recipe was strangely and unecessarily complex for a one skillet meal. I think I dirtied 3 pans just following the steps to cook the chicken. I found the end result inedibly bitter because of the lemon rinds and the additional lemon in the sauce was just lemon overload.

    1. Hi Elizabeth,
      So sorry to hear that this recipe was not enjoyed, thanks for giving it a try. Please let me know if there is anything that I can help with! xx

  2. Hi Tieghan
    Thank you for inspiring me to get cooking again. Can you tell me which Staub skillet you use the most as I see they have a few. Thank you! Tor

    1. Hey Tor,
      Thanks so much for following along!! I love their 12 inch skillet, it’s my go to!! Let me know if you have any other questions! xT

  3. 3 stars
    Next time I make this recipe I will skip the feta yogurt sauce. I warmed it slightly and it just didn’t work. I would recommend topping the chicken with a little crumbled feta and dill. And a sprinkle of red pepper flakes in the pan with chicken, etc. It is a bit too lemony similar to the lemon orzo chicken.

    1. Hi Karen,
      Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love it! Hope you’re off to a great Friday! xT

    1. Hey Shannon,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx

      1. LOVE this recipe! The rosemary is quite strong if you use fresh! I buy it fresh & keep it in my freezer to pull it out when I need to!

        I do find this recipe quite rich, I really like to cut up some tomatoes, cucumber & coat it in balsamic vinegar to add a bit of a freshness to it!

        I also use 4 cups of broth and cook it for 30 minutes, thats how long it takes for the orzo to be fully cooked.

        Also if I don’t have Kale I just use spinach

        1. Hey Gillian,
          Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT

  4. We love this dish. We make it every other week at least. We get away with one bowl, a cutting board, a colander and a measuring cup. Bon appetite!

    1. Hey Lindsey,
      Happy Sunday! I love to hear that this recipe always turns out well for you and appreciate you making it so often!🍂 xT

  5. 2 stars
    I usually love HBH recipes, but this one was a time-consming miss. Although it’s one pan, it requires a ton of bowls and cutting boards. The flavor of the dish was SO lemony. It tasted bitter and wasn’t cut with anything. The feta sauce, which had even more lemon, also just tasted so sour. The whole dish was overwhelmingly lemony and bitter. Couldn’t finish it and was kind of disappointed.

  6. We loved this recipe SO much! I want to make it for my parents, but my dad is a vegetarian. Could the chicken be subbed for shrimp or fish? Thanks so much T!

    1. Hey Chelsea,
      Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go! Sure, shrimp or fish would be great!? xT

  7. 5 stars
    I made this tonight for my mom who isn’t a big lemon fan (but I am and I’m the one making it! ? ) We love it! She’s already asked me to make it again. Thank you!

        1. Hey Lu,
          Thanks so much!! To be honest, this wouldn’t be the best recipe to make ahead and reheat. You run the risk of drying out the chicken and causing the orzo to become mushy. Please let me know if you give this recipe a try! xT

    1. Hi Heather,
      Sure, Arborio rice would also work well for you here! Please let me know if you have any other questions, I hope you love this recipe! xx

  8. I’m making this for dinner as I type…
    Step 4 says add lemon juice but I don’t see the measurement listed. (I see lemon slices & juice in the feta sauce.) How much lemon juice should be added with the broth and kale? Thank you!

    1. Hey Kris,
      So sorry about that, you can just add a squeeze of lemon juice if you like! I hope you love this recipe, please let me know if you give it a try! xT

  9. 5 stars
    Used spinach instead of kale. Ground mustard instead of Dijon. Dried rosemary. No dill. It’s good without the feta sauce but amazing with it.

    1. Hi Deborah,
      Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! Thanks for sharing what worked well for you! xxT

  10. 5 stars
    We love this recipe so much!!! Kale isn’t my husband’s favorite so I have used chopped broccolini and it is fantastic!!! This is definitely a keeper!

      1. 5 stars
        Love love love this dish! Made it a week ago for my husband and he took leftovers for lunch the next day and told all his colleagues about the dish and your cookbook. One week later my daughter got engaged at Coors field in Denver(our hometown) but we live in North Carolina and this weekend to celebrate I am making the dish for them. She is a huge fan and so am I! Thank you for such incredible dishes, they are AMAZING!

        1. Hey Jill,
          Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)

    1. Hi Mandy,
      Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xTieghan