Next Post
Chipotle Chicken Nachos with Jalapeño Yogurt.
This post may contain affiliate links, please see our privacy policy for details.
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 make this truly every other week if not more often! So so easy and yummy! I do more kale and lemon and less chicken broth and paprika and it’s incredible! Can’t recommend enough
Hey Reagan,
Happy Monday!! I am thrilled to hear that this recipe is always enjoyed, thanks so much for making it so often! xT
This is now in our family rotation. AND I’ve made it for guests. It’s a favorite!
Hey Kit,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Would it be possible to sub rice for orzo to make this gluten free? What else would need to be adapted? More liquid? Thank you!!
Hey Ana,
Arborio rice would be the best option so that you really don’t need to adjust anything! Let me know if you have any other questions, I hope this turns out well for you! xx
Hello 🙂
I see you sprinkled some liquid on the chicken before cooking, was that white wine?
Hey Lisa,
Was it the olive oil? Let me know how I can help! I hope you love this recipe! xx
Hi there!
Can the rice be substituted for a vegetable based rice? Like cauliflower rice or banza? Thanks!
Hey Lauren,
Sure, I don’t see why not! It’s obviously going to cook differently, but I think you should be able to adjust! Let me know if you give it a try! xx
Made this for dinner and it was delicious. I will make it again. It is a keeper.
Hey Bonnie,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Hi there! Do you think vegan baking butter could work instead of butter? Also, how much should I reduce the cook time if I use chicken tenderlions instead of breasts.
Hi Silva,
Sure, I don’t see why that wouldn’t work for you! I would reduce the cook time just slightly by 5 or so minutes. Please let me know if you have any other questions, I hope you love this recipe! xx
It was excellent, thanks so much! I quickly seared the chicken upfront and then still baked it for 15 min and it was perfect.
Hey Silva,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Perfect except leaving the lemons in – made mine bitter .
Hi Amanda,
Thanks so much for giving this recipe a try and sharing your feedback, so sorry to hear the lemons turned this bitter for you! Please let me know if there is anything that I can help with! xx
Odd ask- would you do this in a Le Creucet braiser? Or would a standard lodge cast iron be better?
Hey there,
Either one would be great to use for this recipe! Please let me know if you give the dish a try! xT
Could I swap kale for spinach?
Hey Jessica,
Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
I made this for dinner and it was wonderful! New addition to the “must” rotation. Lovely meal, thank you!
Hey Samantha,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Tieghan…Made this tonight for dinner…it was absolutely gorgeous…I substituted kale with green beans and added some of the white wine I was drinking to the sauce…Fantabulous!! xo
Hey Meaghan,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
What can I substitute for kale?
Hey Andria,
Spinach will work well in place of the kale. Please let me know if you have any other questions, I hope you love this recipe! xx
My daughter recommended this recipe and it was delicious! My husband and I both enjoyed it. The layers of flavors were great! My husband doesn’t like dill and he even ate that with the chicken. Haha. The lemon brightened all of the ingredients. This will definitely go in our monthly rotation. Thanks so much!
Hey Anita,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Tasty but the lemon flavor was so so strong! We ended up trying to cut it with more red pepper flakes and a little bit of honey. Any other suggestions?
Hi Sarah,
Thanks for giving this recipe a try and sharing your feedback! Sorry about the lemon, unfortunately I don’t think there’s much you can do at this point! xx
This looks delicious… I’d like to try it soon.
I’m just curious about which Staub skillet is in your photos? Is it all cast iron, or enamel on the outside? Is it 12 inches?
I have some Lodge cast iron pans & have trouble keeping things from burning when I use them.
Hey Jane,
This is the 12 inch enamel coated cast iron from Staub. Please let me know if you have any other questions! xT