If you’re craving a dinner that’s bursting with bright, bold flavors but still super comforting, this One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe is absolutely your new best friend in the kitchen. I love how it combines tender chicken, zesty lemon, and creamy, tangy feta sauce all in ONE pan—meaning fewer dishes and more time to enjoy your meal. Trust me, this recipe is a total winner on busy weeknights or anytime you want a no-fuss, flavorful dinner that feels special.
What really makes this One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe stand out is how the orzo soaks up the savory broth, butter, and lemon, while the feta sauce adds that perfect creamy tang that keeps everyone coming back for seconds. Plus, with fresh herbs and smoky paprika in the mix, it’s a flavor-packed dish that feels like a restaurant-quality meal without the hassle. After making this a few times, I can confidently say it’s now a staple in our rotation, especially when I want something satisfying but still fast.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together, which means minimal cleanup and maximum flavor meld.
- Bright & Creamy Flavor Combo: The lemon butter and tangy feta sauce balance beautifully, keeping the dish fresh and satisfying.
- Versatility: You can swap kale for other greens or use chicken thighs for juicier meat without losing the essence.
- Family Friendly & Elegant: Perfect for a casual dinner or impressing guests without hours in the kitchen.
Ingredients You’ll Need
All the ingredients for this dish work together to create layers of flavor, from the zesty lemon to the smokiness of paprika. I recommend choosing good quality olive oil and fresh herbs whenever you can—they really make a difference. And if you can, get orzo that’s fresh rather than pre-cooked for the best texture.
- Extra virgin olive oil: Adds a fruity richness and helps sear the chicken perfectly without burning.
- Dijon mustard: Provides a subtle tang and depth; it’s a small addition that packs a punch.
- Garlic: Minced and grated garlic gives warmth and aroma, essential for that savory boost.
- Shallots: Their delicate sweetness balances the tangy lemon and sharp feta.
- Fresh rosemary: Adds a fragrant earthiness that pairs beautifully with chicken and lemon.
- Smoked paprika: Brings a gentle smoky vibe, elevating the flavors without overpowering.
- Kosher salt and black pepper: For seasoning and enhancing all the flavors.
- Boneless chicken breasts or thighs: Thighs tend to stay juicier, but breasts work wonderfully too.
- Salted butter: Enriches the sauce and helps create a luscious, golden finish.
- Lemon: Both sliced for roasting and juice for brightening the orzo and sauce.
- Orzo pasta: A tiny pasta that absorbs flavors and cooks quickly, perfect for skillet meals.
- Low sodium chicken broth: Ensures a savory, flavorful base without too much salt.
- Kale: Adds a nutritious green pop and softens just enough when baked.
- Fresh dill: For a fresh, herbal garnish that complements the feta sauce beautifully.
- Feta cheese: Crumbly, tangy feta blends with Greek yogurt to make the creamy sauce.
- Plain Greek yogurt: Offers creaminess and subtle tang, balancing the feta’s saltiness.
- Crushed red pepper flakes: Optional, but I like the little kick they add to the sauce.
Variations
I love to play around with this One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe depending on what I have on hand or the season. It’s super adaptable, so feel free to swap ingredients or adjust to your dietary needs.
- Protein Swap: I’ve made this with boneless skinless turkey breasts or even firm tofu to great effect—just adjust cooking times accordingly.
- Greens Variety: If kale isn’t your favorite, baby spinach or swiss chard are lovely substitutes that wilt nicely.
- Spice Level: For an extra kick, I sometimes add more crushed red pepper to the feta sauce or sprinkle chili flakes on top before serving.
- Orzo Substitute: Couscous or even small pasta shapes work in a pinch if you can’t find orzo.
How to Make One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe
Step 1: Marinate and Prep Your Chicken
Start by mixing 2 tablespoons of olive oil, Dijon mustard, chopped garlic, shallot, fresh rosemary, smoked paprika, salt, and pepper in a bowl. Toss your chicken breasts or thighs in this marinade until well-coated—this is where the flavor magic begins. I like to let it sit for at least 10 minutes if I’m in a hurry, but if you have time, an hour in the fridge makes the chicken even more flavorful.
Step 2: Sear the Chicken and Build Flavor
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear it until golden brown on both sides—about 3 to 5 minutes each side. The butter and lemon slices go in during the last few minutes to baste the chicken with that luscious lemon butter flavor. Once done, remove the chicken and lemon slices from the skillet and set aside, making sure to keep any flavorful juices in the pan.
Step 3: Toast the Orzo and Build the Base
In the same skillet, add the orzo pasta, remaining shallot, and garlic, stirring for about 2 minutes so the orzo gets a nice toasted edge. This step adds a delicate nuttiness that’s so worth it. Then pour in the low sodium chicken broth, toss in chopped kale and a splash of fresh lemon juice, and season with salt and pepper. Stir everything gently to combine.
Step 4: Combine and Bake to Perfection
Slide the chicken breasts and lemon slices back into the skillet, nestling them atop the orzo mixture. Pour in any juices left on the plate for extra flavor. Pop the skillet into your preheated oven at 400°F and bake uncovered for about 15 minutes, or until the chicken is cooked through and the orzo is tender. This oven time brings everything together and allows the flavors to meld beautifully.
Step 5: Whip Up the Creamy Feta Sauce
While the skillet bakes, make your sauce by blending feta cheese, plain Greek yogurt, grated garlic, lemon juice, smoked paprika, and a pinch of crushed red pepper flakes until creamy and smooth. I like to thin mine out with a little extra lemon juice if it feels too thick. This sauce is honestly where the dish reaches the next level, adding a tangy, creamy coolness that contrasts perfectly with the warm, buttery chicken and orzo.
Step 6: Serve and Garnish
Once out of the oven, ladle the chicken and orzo onto plates and spoon generous dollops of the feta sauce over the top. Sprinkle fresh chopped dill over everything for a pop of color and herbal brightness. You’ll love how the sauce mixes with the lemony orzo and tender chicken with just one bite!
Pro Tips for Making One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe
- Pat Chicken Dry Before Marinating: This helps achieve that beautiful golden sear without steaming the meat.
- Don’t Skip Toasting the Orzo: I discovered this trick early on, and it gives the orzo a richer flavor and better texture.
- Use an Oven-Safe Skillet: It saves dirty dishes and allows you to finish cooking the chicken evenly in the oven.
- Watch Your Broth Amount: Adding too much broth can make the orzo mushy; trust the amount listed for best results.
How to Serve One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe
Garnishes
I always finish this dish with plenty of fresh dill because its bright, citrusy notes complement the lemon and feta sauce perfectly. If you want a touch of extra texture, toasted pine nuts or sliced almonds sprinkle nicely on top, adding just the right crunch. A little extra cracked black pepper is also a simple, tasty addition that makes it feel restaurant-worthy.
Side Dishes
I love pairing this meal with a crisp green salad drizzled with vinaigrette or some roasted asparagus on the side. Even a simple cucumber and tomato salad adds a refreshing contrast that balances the richness of the lemon butter and feta sauce. If you’re feeling indulgent, warm crusty bread is perfect for mopping up all those delicious pan juices.
Creative Ways to Present
For a dinner party, I like to serve this in the skillet straight at the table—there’s something so inviting about family-style serving. Alternatively, plating individual portions with an artful drizzle of the feta sauce and a sprig of dill gives it a fine-dining touch. I’ve also tried layering the orzo and chicken in small ramekins for a fun presentation at brunch or a special lunch.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge for up to 3 days. The orzo soaks up the sauce and sometimes thickens a little overnight, so I find adding a splash of broth or water when reheating keeps it nice and creamy.
Freezing
While this recipe freezes fine, the texture of the orzo can change slightly after thawing. I recommend freezing portions without the feta sauce, and then adding fresh sauce when you reheat. This keeps the creamy element fresh and appetizing.
Reheating
To reheat, I gently warm leftovers in a skillet over medium heat, adding a splash of broth or water to loosen the orzo. If you have the time, reheating low and slow preserves the chicken’s juicy texture better than the microwave. Then, top with freshly made or leftover feta sauce for the best flavor.
FAQs
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Can I use chicken thighs instead of breasts for the One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe?
Absolutely! Chicken thighs work beautifully in this recipe and tend to stay juicier and more flavorful. Just keep an eye on cooking time since thighs might need a few extra minutes depending on their thickness.
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Is it necessary to use an oven-safe skillet?
While it’s highly recommended to use an oven-safe skillet to finish cooking the chicken and orzo in the oven seamlessly, if you don’t have one, you can transfer everything to a baking dish before baking. Just be careful during the transfer to keep the juices intact.
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Can I make the feta sauce ahead of time?
Yes! The feta sauce can be made up to 2 days in advance and stored in the fridge in an airtight container. Just give it a stir before serving, and if it thickens too much, thin it out with a bit of lemon juice or water.
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What can I substitute for kale if I don’t have any on hand?
Spinach, swiss chard, or even chopped broccoli rabe work well as substitutes. Just add them toward the end of cooking since they wilt more quickly than kale.
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How do I prevent the orzo from becoming mushy?
Stick to the broth amount called for in the recipe and keep an eye on the baking time. Overcooking or too much liquid can make orzo mushy, so trusting the recipe’s timing and stirring gently helps keep the perfect texture.
Final Thoughts
This One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe has quickly become a favorite for me to whip up when I want something comforting yet vibrant. I love how it brings together simple ingredients in a way that feels a bit fancy but is so easy—perfect for rewarding yourself after a busy day. Give it a try next time you want a flavorful, hassle-free meal that feels like it took way more effort than it did. I promise, once you make it, you’ll be coming back for this one again and again!
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One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 60 mins
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Salt
Description
This One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce is a vibrant and flavorful meal combining tender seared chicken with aromatic orzo pasta, fresh kale, and a tangy, creamy feta sauce. Cooked all in one skillet, it offers a perfect balance of lemony brightness, savory herbs, and a hint of smoky paprika, making it a quick yet elegant dinner option perfect for weeknights or entertaining.
Ingredients
Chicken and Main Ingredients
- 3 tbsp extra virgin olive oil
- 2 tbsp Dijon mustard
- 4 cloves garlic, chopped
- 2 small shallots, chopped
- 2 tbsp chopped fresh rosemary
- 1 tsp smoked paprika
- Kosher salt and black pepper, to taste
- 2 lb boneless chicken breasts or thighs
- 3 tbsp salted butter
- 1 lemon, sliced
- 1 1/2 cup orzo pasta
- 3 cup low sodium chicken broth
- 2 cup chopped kale
- Chopped fresh dill, for serving
Feta Sauce
- 4–6 oz feta cheese
- 1/4 cup plain Greek yogurt
- 1 clove garlic, grated
- Juice from 1 lemon
- 1/4 tsp smoked paprika
- Crushed red pepper flakes, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the chicken and orzo mixture towards the end of cooking.
- Prepare Chicken Marinade: In a bowl, combine 2 tablespoons of olive oil, Dijon mustard, 3 cloves of chopped garlic, 1 chopped shallot, rosemary, smoked paprika, and season with salt and pepper. Add the chicken pieces to this mixture and toss well to fully coat.
- Sear Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the marinated chicken and sear on both sides until golden brown, about 3-5 minutes. During the last 2 minutes, add butter and lemon slices to the skillet for flavor. Then remove the chicken, butter, and lemon from the skillet and set aside.
- Toast Orzo and Sauté Aromatics: In the same skillet, add the orzo, remaining shallot, and 1 clove garlic. Cook, stirring, until the orzo is toasted lightly, approximately 2 minutes.
- Add Liquids and Vegetables: Pour in chicken broth, add chopped kale, and 2 tablespoons of lemon juice. Season with salt and pepper. Bring the mixture to a boil over high heat.
- Combine and Bake: Slide the cooked chicken pieces, lemon slices, and any pan juices back into the skillet on top of the orzo mixture. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, or until the chicken is fully cooked through.
- Prepare Feta Sauce: While baking, combine feta cheese, Greek yogurt, grated garlic, and lemon juice in a blender. Blend until smooth and creamy. Stir in smoked paprika and crushed red pepper flakes. Thin the sauce with extra lemon juice if desired.
- Serve: Remove skillet from oven. Serve the chicken and orzo topped generously with the creamy feta sauce and garnish with chopped fresh dill.
Notes
- Use boneless skinless chicken thighs for juicier results or breasts if you prefer leaner meat.
- If you don’t have fresh rosemary, dried rosemary can be used but reduce the amount to 1 tablespoon.
- To make this dish gluten-free, substitute orzo with a gluten-free pasta alternative.
- The feta sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
- Adjust crushed red pepper flakes in the feta sauce to your preferred level of spiciness.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 95mg
