One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
This One Skillet Lemon Butter Dijon Chicken and Orzo is a flavorful weeknight wonder, combining tender chicken and creamy feta sauce in one easy dish!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Serving spoon
Ingredients
For the Chicken:
- 3 tablespoons Extra Virgin Olive Oil for sautéing
- 2 tablespoons Dijon Mustard for flavoring the chicken
- 4 cloves Garlic chopped
- 2 small Shallots chopped
- 2 tablespoons Fresh Rosemary chopped
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Smoked Paprika for the sauce
- to taste Kosher Salt
- to taste Black Pepper
- 2 pounds Boneless Chicken Breasts or Thighs your choice
- 3 tablespoons Salted Butter for rich flavor
- 1 Lemon sliced
- 1 1/2 cups Orzo Pasta for the base
- 3 cups Low Sodium Chicken Broth for cooking the orzo
- 2 cups Kale chopped
- to taste Fresh Dill for serving
- 4-6 ounces Feta Cheese for creaminess
- 1/4 cup Plain Greek Yogurt for a creamy sauce
- to taste Crushed Red Pepper Flakes for a hint of heat, optional
Instructions
Preparation Steps:
- In a bowl, whisk together the olive oil, Dijon mustard, garlic, shallots, rosemary, smoked paprika, salt, and pepper. Coat the chicken in this mixture and marinate for at least 15 minutes.
- In a large skillet, melt the butter over medium-high heat. Add the marinated chicken and sear for about 5-7 minutes on each side until cooked through.
- In the same skillet, add the orzo and toast for 1 minute. Pour in the chicken broth, bring to a simmer, cover, and cook for about 10 minutes until the orzo is al dente.
- Stir in the kale, return the chicken to the skillet, place lemon slices on top, cover, and let simmer for another 5 minutes.
- For the feta sauce, combine feta, Greek yogurt, grated garlic, lemon juice, and smoked paprika in a bowl. Mix until smooth, adding water if needed.
- Remove the skillet from heat, drizzle feta sauce over the chicken and orzo, and sprinkle with dill and red pepper flakes before serving.
Notes
- Marinate the chicken the night before for deeper flavor.
- Use gluten-free pasta or quinoa for a gluten-free version.
- Store leftovers in an airtight container for up to 3 days.