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homemade One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce. photo
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One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce.

A bright, one-skillet meal of Dijon-marinated chicken, buttery orzo and a creamy feta-yogurt sauce.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic 3 cloves sliced for chicken marinade and cooking; 1 clove grated for feta sauce
  • 2 small shallots chopped; 1 used in marinade, 1 used with orzo
  • 2 tablespoons fresh rosemary chopped
  • 1 teaspoon smoked paprika plus 1/4 teaspoon for the feta sauce
  • kosher salt to taste
  • black pepper to taste
  • 2 pounds boneless chicken breasts or thighs
  • 3 tablespoons salted butter
  • 1 lemon sliced (for cooking) and juice reserved
  • 1.5 cups orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 cups kale chopped
  • fresh dill chopped, for serving
  • 4-6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 1 clove garlic grated, for feta sauce (this is included in the 4 cloves total listed earlier)
  • 1 lemon juice from 1 lemon (for sauce and 2 tbsp used in orzo step)
  • 1/4 teaspoon smoked paprika for feta sauce
  • crushed red pepper flakes to taste (for feta sauce)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Make the marinade: in a bowl combine 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 3 chopped garlic cloves, 1 chopped shallot, chopped rosemary, 1 teaspoon smoked paprika, and a pinch each of kosher salt and black pepper.
  • Add the chicken to the marinade and toss to coat evenly.
  • Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until golden, about 3–5 minutes per side.
  • During the last 2 minutes of searing, add 3 tablespoons butter and the lemon slices to the pan to baste the chicken. Remove the chicken and lemon slices to a plate and reserve any pan juices in the skillet.
  • To the same skillet, add the orzo, the remaining 1 shallot (chopped) and 1 clove garlic. Cook, stirring, until the orzo is lightly toasted, about 2 minutes.
  • Add the chicken broth, chopped kale, and 2 tablespoons lemon juice to the skillet; season with salt and pepper. Bring to a boil over high heat.
  • Slide the seared chicken and lemon slices back into the skillet with any accumulated juices. Transfer the skillet to the preheated oven and bake uncovered for about 15 minutes, or until the chicken is cooked through.
  • Meanwhile, make the feta sauce: combine 4–6 ounces feta, 1/4 cup plain Greek yogurt, 1 grated garlic clove, the juice of 1 lemon, 1/4 teaspoon smoked paprika, and a pinch of crushed red pepper flakes in a blender. Blend until smooth, thinning with additional lemon juice if desired.
  • Remove the skillet from the oven. Spoon the orzo and chicken onto plates and top with the feta sauce and chopped fresh dill.

Equipment

  • Large oven-safe skillet
  • Mixing Bowl
  • Spatula or tongs
  • Measuring Cups and Spoons
  • Blender or food processor

Notes

  • Use low-sodium broth to control saltiness.
  • Adjust red pepper flakes to your spice preference.
  • Thin the feta sauce with lemon juice if too thick.
  • Any boneless chicken cuts can be substituted.