One Skillet Lemon Butter Dijon Chicken and Orzo

, , , , , , 6 Comments

Good morning! If you had the opportunity to sleep in today as I did, lucky us! Today I’m sharing a delicious one-pan supper that your family will love. Also perfect for a casual gathering of friends although sadly, I cannot remember the last time we had guests for dinner. F*ckin’ Covid!

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce from Half-Baked Harvest (Tieghan Gerard is known for her super long recipe titles of which this is one) is easy and packed with flavor. The author insists on the accompanying feta sauce which is simple enough to whip up while the chicken is in the oven but I say, it’s optional. If you don’t feel like taking that extra step, the dish will still be a winner. Enjoy!

One Skillet Lemon Butter Dijon Chicken and Orzo
Print Recipe

One Skillet Lemon Butter Dijon Chicken and Orzo

Servings: 6

Ingredients

  • 3 Tbls olive oil
  • 2 Tbls Dijon mustard
  • 4 cloves garlic, chopped divided
  • 2 small shallots, chopped divided
  • 2 Tbls chopped fresh rosemary
  • 1 tsp smoked paprika
  • kosher salt and black pepper
  • 2 lbs boneless chicken breasts or thighs if breasts, cut in half
  • 3 Tbls salted butter
  • 1 lemon divided, half sliced and half juiced
  • 1 1/2 c orzo pasta 
  • 3 c low-sodium chicken broth
  • 2 c chopped kale 
  • chopped fresh dill for serving

Feta Sauce

  • 4-6 oz feta cheese
  • 1/4 c plain Greek yogurt
  • 1 clove garlic grated
  • juice from 1 lemon
  • 1/4 tsp smoked paprika
  • crushed red pepper flakes

Instructions

  • Preheat oven to 400° F.
  • In a bowl, mix 2 Tbls olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
  • Heat 1 Tbls olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
  • Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and juice from 1/2 lemon, about 1-2 Tbls. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
  • Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes.
  • Serve the chicken and orzo topped with the feta sauce and dill.