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

There’s something incredibly satisfying about a meal that comes together in one skillet. Picture this: tender chicken, perfectly cooked orzo, and a creamy feta sauce, all infused with bright lemon and aromatic herbs. The beauty of One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce lies not just in its flavor, but also in its simplicity. This dish is a tribute to weeknight dinners that need to be both quick and delicious, making it a staple in any home cook’s repertoire.

With a handful of ingredients and minimal cleanup, this recipe transforms everyday items into a gourmet meal. The Dijon mustard adds a delicious tang, while the lemon brightens everything up, making it the perfect dish to enjoy any night of the week. Let’s dive into why this dish is worth your time!

Why One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce. is Worth Your Time

This one skillet wonder is not only easy to prepare, but it also packs a punch in terms of flavor. Here are a few reasons why you should add this recipe to your dinner rotation:

• Simple Cleanup: Cooking everything in one skillet means less time spent washing dishes and more time enjoying your meal.
• Flavor Explosion: The combination of lemon, Dijon, and feta creates a rich and savory experience that tantalizes your taste buds.
• Nutritious Ingredients: With fresh kale, lean chicken, and whole grains from the orzo, this dish is as wholesome as it is delicious.
• Customizable: Feel free to adapt the recipe with seasonal vegetables or your favorite herbs to make it your own.

Your Shopping Guide

To make One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce, here’s a detailed shopping list to ensure you have everything you need:

• Extra Virgin Olive Oil: 3 tablespoons for sautéing.
• Dijon Mustard: 2 tablespoons for flavoring the chicken.
• Garlic: 4 cloves, chopped, plus 1 clove grated for the sauce.
• Shallots: 2 small, chopped for sweetness.
• Fresh Rosemary: 2 tablespoons, chopped for aromatic flavor.
• Smoked Paprika: 1 teaspoon and 1/4 teaspoon for the sauce.
• Kosher Salt and Black Pepper: To taste.
• Boneless Chicken Breasts or Thighs: 2 pounds, your choice, for a hearty protein.
• Salted Butter: 3 tablespoons for rich flavor.
• Lemon: 1, sliced for brightness.
• Orzo Pasta: 1 1/2 cups for the base.
• Low Sodium Chicken Broth: 3 cups for cooking the orzo.
• Kale: 2 cups, chopped for nutrition.
• Fresh Dill: For serving, adds a fresh touch.
• Feta Cheese: 4-6 ounces for creaminess.
• Plain Greek Yogurt: 1/4 cup for a creamy sauce.
• Crushed Red Pepper Flakes: For a hint of heat, optional.

Gear Up: What to Grab

Before you start cooking, make sure you have the following kitchen gear:

• Large Skillet: A heavy-bottomed skillet is essential for even cooking.
• Wooden Spoon: Perfect for stirring and mixing ingredients.
• Measuring Cups and Spoons: For accurate ingredient measurement.
• Knife and Cutting Board: For chopping your vegetables and herbs.
• Serving Spoon: For plating the finished dish beautifully.

From Start to Finish: One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce.

Step 1: Prepare the Chicken

Start by marinating the chicken. In a bowl, whisk together the 3 tablespoons of extra virgin olive oil, 2 tablespoons of Dijon mustard, chopped garlic, shallots, chopped rosemary, smoked paprika, kosher salt, and black pepper. Coat the chicken breasts or thighs in this mixture and let it sit for at least 15 minutes to absorb those flavors.

Step 2: Sauté the Chicken

In a large skillet over medium-high heat, melt 3 tablespoons of salted butter. Once melted and bubbly, add the marinated chicken. Sear the chicken for about 5-7 minutes on each side or until cooked through and golden brown. Remove the chicken from the skillet and set it aside on a plate.

Step 3: Cook the Orzo

In the same skillet, add the orzo pasta and toast it for a minute. This step enhances the flavor! Next, pour in the 3 cups of low sodium chicken broth. Bring it to a simmer, then reduce the heat to medium-low and cover the skillet. Cook for about 10 minutes or until the orzo is al dente, stirring occasionally.

Step 4: Add Kale and Chicken

Once the orzo is cooked, stir in the 2 cups of chopped kale. Return the chicken to the skillet, placing it on top of the orzo and kale. Add the lemon slices over the chicken, cover again, and let everything simmer for another 5 minutes until the kale is wilted and the chicken is heated through.

Step 5: Make the Feta Sauce

While the chicken and orzo finish cooking, prepare the feta sauce. In a small bowl, combine the 4-6 ounces of crumbled feta cheese, 1/4 cup of plain Greek yogurt, 1 grated clove of garlic, the juice from 1 lemon, and 1/4 teaspoon of smoked paprika. Mix until smooth and creamy, adding a splash of water if needed to reach your desired consistency.

Step 6: Serve and Enjoy

Once everything is cooked, remove the skillet from heat. Drizzle the feta sauce over the chicken and orzo, and sprinkle with chopped fresh dill and crushed red pepper flakes, if desired. Serve warm and enjoy your delicious one-skillet meal!

Adaptations for Special Diets

If you or your guests have dietary restrictions, here are some easy adaptations you can make:

• Gluten-Free: Substitute orzo with gluten-free pasta or quinoa.
• Dairy-Free: Use a dairy-free yogurt and omit the feta cheese.
• Vegetarian: Replace chicken with chickpeas or extra vegetables like bell peppers and zucchini.

Don’t Do This

When making One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce, avoid these common pitfalls:

• Don’t skip marinating the chicken: This step is crucial for flavor.
• Don’t overcrowd the skillet: Cook the chicken in batches if necessary to ensure even browning.
• Don’t rush the cooking time: Allow the orzo to simmer properly for the best texture.
• Don’t skip the feta sauce: It adds a delicious creaminess that complements the dish perfectly.

Make Ahead Like a Pro

Planning ahead can make your weeknight cooking smoother. Here’s how to prep in advance:

• Marinate the chicken the night before and store it in the refrigerator.
• Prepare the feta sauce in advance and keep it covered in the fridge for up to 2 days.
• Chop the vegetables and herbs ahead of time to save on prep work.
• Cook the orzo and kale in advance, then reheat them when you’re ready to serve.

Common Questions

Can I use other types of pasta instead of orzo?

Absolutely! You can substitute orzo with any small pasta shape, such as ditalini or even rice if you prefer.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Can I freeze this dish?

While the chicken and orzo can be frozen, the texture of the kale and feta sauce may change upon thawing. It’s best enjoyed fresh!

What can I serve with this dish?

A simple side salad or crusty bread pairs beautifully with One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce, enhancing the meal experience.

More from the Kitchen

If you loved this recipe, check out these other delicious dishes:

• Creamy Garlic Tuscan Chicken
• One-Pan Mediterranean Quinoa
• Lemon Herb Grilled Salmon
• Spinach and Feta Stuffed Chicken Breasts

In Closing

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce is the epitome of what a weeknight meal should be: quick, flavorful, and easy to clean up. The combination of zesty lemon, savory Dijon, and creamy feta creates a dish that feels like a special occasion but can be whipped up in no time. Whether you’re cooking for family or just for yourself, this recipe is sure to impress and satisfy. So grab your skillet and get ready to enjoy a delightful dinner that’s as delicious as it is simple!