One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe

I absolutely love sharing the One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe with friends because it’s the perfect blend of bright, tangy flavors and comforting textures all cooked in one pan. When life gets busy, having a meal that’s both elegant enough for company and simple enough for a weeknight feels like a small victory — and this dish nails it every time.

What makes this recipe stand out for me is how the tender chicken, infused with lemon butter and Dijon mustard, pairs beautifully with orzo that soaks up all those savory juices. Plus, the creamy feta sauce adds a refreshing tang that takes everything up a notch. Whether you’re cooking for family or impressing guests, this One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe will quickly become a favorite.

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Ingredients You’ll Need

The medley of ingredients here is thoughtfully selected to deliver big flavor with minimal fuss. Fresh herbs and aromatics work alongside a rich lemon butter and tangy Dijon mustard to elevate simple chicken and orzo into something memorable.

• Extra virgin olive oil: Adds fruitiness and helps sear the chicken perfectly.
• Dijon mustard: Brings a sharp, tangy depth that pairs beautifully with lemon and butter.
• Garlic: A flavor powerhouse that infuses every bite with warmth and aroma.
• Shallots: Milder and sweeter than onions, they create a gentle, fragrant base.
• Fresh rosemary: Its piney aroma complements chicken wonderfully.
• Smoked paprika: Adds subtle smokiness and a gorgeous color to the dish.
• Kosher salt and black pepper: Essential for seasoning to balance flavors.
• Boneless chicken breasts or thighs: I prefer thighs as they stay juicier, but breasts work fine too.
• Salted butter: Used to finish the chicken with richness and a lovely lemon butter sauce.
• Lemon, sliced: Fresh lemon brightens both the chicken and orzo beautifully.
• Orzo pasta: Small pasta that cooks quickly and absorbs flavor like a champ.
• Low sodium chicken broth: Creates a flavorful base without overpowering saltiness.
• Kale: Adds nutrition and color, plus a subtle earthiness to the orzo.
• Fresh dill: Its delicate, slightly tangy flavor finishes the dish fresh and vibrant.

Variations

One of the reasons I keep coming back to the One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe is how easy it is to make it your own. Whether you want to swap ingredients for dietary needs or amp up the flavors, there are plenty of ways to customize this dish without losing its magic.

• Protein swaps: I’ve replaced chicken with turkey cutlets or even firm tofu for a vegetarian twist, just remember to adjust cooking times.
• Greens alternatives: If you don’t have kale, spinach or Swiss chard work great and cook even faster.
• Spice level: For some heat, I add a pinch extra crushed red pepper flakes to the orzo or the feta sauce – it gives a nice kick without overpowering the lemony notes.
• Dairy-free: To make it dairy-free, use olive oil instead of butter and a plant-based yogurt in the feta sauce.

How to Make One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe

Step 1: Marinate and Sear the Chicken

Start by preheating your oven to 400°F, then whisk together 2 tablespoons olive oil, Dijon mustard, chopped garlic, shallot, rosemary, smoked paprika, salt, and pepper in a bowl. Toss the chicken pieces in this marinade until well coated. Heating 1 tablespoon olive oil in an oven-safe skillet over medium-high heat, sear the chicken for about 3 to 5 minutes per side until golden brown, adding butter and lemon slices in the last 2 minutes for that extra burst of flavor. Don’t overcrowd the pan—this helps the chicken develop a nice crust and locks in the juices.

Step 2: Toast Orzo and Build Flavor

Once the chicken is out, toss in the orzo, remaining shallot, and garlic. Stir it around for about 2 minutes to toast the orzo lightly; this step adds a delicious nutty undertone that really surprises people. Then pour in the broth, add chopped kale and lemon juice, and season with salt and pepper. Bring everything to a boil so the orzo starts absorbing the rich broth and kale softens gently.

Step 3: Bake and Let Flavors Meld

Slide the chicken and lemon slices back into the skillet nestled on top of the orzo and kale mixture, making sure to drizzle any juices left behind. Transfer the skillet to your preheated oven and bake uncovered for about 15 minutes or until the chicken is cooked through and the orzo is tender. I love this moment because all those flavors have time to really marry, and the kitchen fills with an irresistible lemony aroma.

Step 4: Whip Up the Creamy Feta Sauce

While the skillet is in the oven, combine feta cheese, Greek yogurt, grated garlic, lemon juice, smoked paprika, and a pinch of crushed red pepper flakes in a blender. Blend until silky smooth, adding a touch more lemon juice if you’d like it thinner. This sauce is like the perfect finishing kiss for the dish — tangy, creamy, and with a little spicy spark.

Step 5: Serve and Garnish

Once the chicken is done, scoop some orzo and kale onto plates, top with the juicy chicken, spoon the feta sauce over generously, and sprinkle with fresh dill for that final pop of color and flavor. I promise, you’ll hear happy sighs all around.

How to Serve One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe

Garnishes

I always top this dish with plenty of fresh chopped dill – it adds that fresh, herbaceous punch that brightens every bite. Sometimes I also scatter extra lemon zest or a few crumbles of feta cheese to amp up the tangy creaminess. It’s those small touches that make the plate feel special and inviting.

Side Dishes

I like to keep sides simple since this recipe is a complete meal. A crisp green salad with a light vinaigrette or some roasted asparagus complements the lemon butter richness perfectly. When hosting, crusty bread on the side is a nice touch to soak up any leftover sauce.

Creative Ways to Present

For festive dinners, I’ve served this dish family-style straight from the skillet, letting everyone help themselves around the table – it creates a cozy, communal vibe. On a date night, plating individual portions with delicate dill sprigs and a lemon wedge on the side makes it feel restaurant-worthy without the fuss.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and keep them in the fridge for up to 3 days. The orzo tends to soak up more liquid as it cools, so the texture thickens but the flavors deepen wonderfully overnight.

Freezing

Freezing works if you want to prep ahead – store the chicken and orzo mixture separately from the feta sauce in freezer-safe containers. I recommend thawing slowly in the fridge overnight for best texture before reheating.

Reheating

To reheat, I gently warm the skillet leftovers over low heat on the stove to avoid drying out the chicken, stirring occasionally. Add a splash of chicken broth or water if the orzo looks too dry. The feta sauce is best served cold or at room temperature, so I add it freshly after warming.

FAQs

Final Thoughts

This One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce Recipe has been a game changer for my weeknight dinners and special gatherings alike. I love how it combines freshness and comfort in a single pan, with flavors that feel bright and satisfying. You’re going to enjoy how simple it is to pull together but still impress everyone around your table. Trust me, once you try it, it’ll be a recipe you go back to again and again.

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