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

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

A bright, one-skillet meal of seared Dijon chicken and lemony orzo finished with a creamy feta sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • large oven-safe skillet
  • Mixing Bowl
  • Blender or Food Processor
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic 2 cloves used in orzo step; 1 clove grated for sauce; remaining for marinade
  • 2 small shallots 1 chopped for marinade, 1 chopped for orzo
  • 2 tablespoons fresh rosemary chopped
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper to taste
  • 2 pounds boneless chicken breasts or thighs
  • 3 tablespoons salted butter
  • 1 lemon sliced (for cooking) and juice reserved for sauce and orzo
  • 1 1/2 cups orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 cups kale chopped
  • fresh dill chopped, for serving
  • 4-6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 1 clove garlic grated for feta sauce
  • 1 lemon juice from 1 lemon for sauce
  • 1/4 teaspoon smoked paprika for feta sauce
  • crushed red pepper flakes pinch or to taste in sauce

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a mixing bowl, whisk 2 tablespoons olive oil with the Dijon mustard, 3 chopped garlic cloves, 1 chopped shallot, chopped rosemary, 1 teaspoon smoked paprika, and a pinch each of kosher salt and black pepper.
  • Add the chicken to the bowl and toss to coat evenly in the mustard mixture.
  • Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until golden, about 3–5 minutes per side.
  • During the last 2 minutes of searing, add the 3 tablespoons salted butter and the lemon slices to the skillet to baste the chicken, then remove the chicken and lemon slices from the skillet and set aside, reserving any pan juices.
  • To the same skillet, add the orzo, the remaining 1 chopped shallot, and 1 clove minced garlic. Cook, stirring, until the orzo is lightly toasted, about 2 minutes.
  • Pour in the chicken broth, add the chopped kale, and add 2 tablespoons lemon juice. Season with salt and pepper, then bring the mixture to a boil over high heat.
  • Return the seared chicken and lemon slices to the skillet, nestling them into the orzo. Transfer the skillet to the preheated oven and bake uncovered for about 15 minutes, or until the chicken is cooked through.
  • While the chicken bakes, make the feta sauce: combine 4–6 ounces feta, 1/4 cup plain Greek yogurt, 1 grated garlic clove, juice from 1 lemon, 1/4 teaspoon smoked paprika, and a pinch of crushed red pepper flakes in a blender. Blend until smooth, thinning with additional lemon juice if needed.
  • Remove the skillet from the oven and let rest a few minutes. Serve the chicken and orzo topped with the creamy feta sauce and sprinkle with chopped fresh dill.

Notes

  • Use boneless skinless chicken thighs for more flavor if desired.
  • Adjust red pepper flakes to taste for spice level.
  • Thin the feta sauce with extra lemon juice to reach desired consistency.
  • Toast the orzo briefly to add a nutty flavor.