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

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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

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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