Description

This vibrant One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce is a delicious, all-in-one dish that combines tender seared chicken breasts with fragrant orzo pasta, sautéed kale, and a tangy, creamy feta sauce. Enhanced with fresh herbs, lemon, and garlic, this recipe is perfect for a flavorful weeknight meal cooked primarily in the oven using a skillet.

Ingredients

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For the Chicken and Orzo

3 tbsp extra virgin olive oil, divided
2 tbsp Dijon mustard
4 cloves garlic, chopped (divided)
2 small shallots, chopped (divided)
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 cups low sodium chicken broth
2 cups chopped kale
2 tbsp fresh lemon juice
Chopped fresh dill, for serving

For the 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 the oven: Set your oven to 400° F to prepare for baking the assembled skillet dish later.
Prepare the chicken marinade: In a bowl, combine 2 tablespoons olive oil, Dijon mustard, 3 cloves chopped garlic, 1 chopped shallot, fresh rosemary, smoked paprika, a pinch of kosher salt, and black pepper. Add the chicken breasts or thighs to the mixture and toss thoroughly to coat evenly.
Sear the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the marinated chicken in the skillet and sear on each side until beautifully golden, about 3-5 minutes per side. In the final 2 minutes of searing, add salted butter and lemon slices to the skillet to infuse flavor. Remove the chicken and lemon slices from the skillet and set aside.
Toast the orzo and sauté aromatics: In the same skillet, add the orzo pasta, remaining chopped shallot, and 1 clove chopped garlic. Cook for about 2 minutes, stirring frequently, until the orzo becomes lightly toasted and fragrant.
Add liquids and greens: Pour in the chicken broth, chopped kale, and 2 tablespoons fresh lemon juice into the skillet. Season with salt and black pepper to taste. Bring the mixture to a boil over high heat.
Bake the assembled skillet: Return the seared chicken and lemon slices along with any accumulated juices to the skillet, nestling them into the orzo mixture. Place the skillet in the preheated oven and bake uncovered for 15 minutes, or until the chicken is fully cooked through and the orzo is tender.
Make the 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 to taste. If desired, thin the sauce with additional lemon juice for a lighter consistency.
Serve: Spoon the lemon butter Dijon chicken and orzo onto plates and generously top with the creamy feta sauce. Garnish with chopped fresh dill and enjoy immediately.

Notes

You can substitute chicken thighs for breasts for a juicier, more flavorful result.
If you prefer a spicier feta sauce, increase the amount of crushed red pepper flakes.
For a dairy-free version, omit the butter and replace feta and yogurt in the sauce with a dairy-free alternative.
Kale can be swapped with spinach or Swiss chard if preferred.
Ensure your skillet is oven-safe to prevent damage and maintain safety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 485 kcal
Sugar: 3 g
Sodium: 470 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 120 mg