When the week’s been too full and you want something comforting yet fresh, this one skillet lemon butter Dijon chicken and orzo with feta sauce fits the bill. It’s the kind of meal where the kitchen fills with the warm scent of garlic and butter mingling with bright lemon, making you almost forget the day’s chaos for a few delicious moments.
I remember the first time I tried this recipe; the chicken was a little unevenly cooked because I got distracted scrolling through my phone, but the sauce was so good that it didn’t even matter. The orzo soaked up that tangy Dijon and lemon butter sauce perfectly, creating this creamy, almost dreamy base for the chicken. That feta sauce on top? It adds just the right touch of cool, tangy creaminess that balances the richness. It’s one of those dishes you can eat straight from the skillet, forkful after forkful, without any fuss.
Why you’ll love it:
- Made all in one skillet, which means less time washing up and more time enjoying your meal.
- The flavor combo is bright and rich — lemon and Dijon mustard bring a fresh tang, while butter and garlic add cozy depth.
- It’s creamy without being heavy, thanks to the orzo and feta sauce, but yes, it’s still a bit indulgent — and that’s kind of the point.
- Great for easy weeknight dinners when you want something that feels special but doesn’t require a ton of work.
If you’ve ever worried about cooking chicken breasts just right, this recipe is forgiving because the orzo and sauce are so flavorful, they carry the dish even if the chicken isn’t perfect. Plus, leftovers reheat well, so you might even look forward to the next day’s lunch.
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One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce
- Total Time: 40 minutes
- Yield: 4 1x
Description
A delicious and easy one skillet meal featuring tender chicken breasts cooked in a lemon butter Dijon sauce, served with creamy orzo pasta and topped with a tangy feta sauce.
Ingredients
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
Salt, to taste
Black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1 cup orzo pasta
2 cups low sodium chicken broth
1/2 cup crumbled feta cheese
1/4 cup plain Greek yogurt
1 tablespoon fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until melted and hot.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
Stir in the Dijon mustard, lemon zest, and lemon juice. Mix well to combine.
Add the orzo pasta to the skillet and stir to coat in the lemon butter Dijon sauce.
Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
While the orzo cooks, prepare the feta sauce by mixing the crumbled feta cheese and Greek yogurt in a small bowl until smooth and creamy.
Return the cooked chicken breasts to the skillet, nestling them into the orzo. Spoon some of the sauce over the chicken and cover for 2 minutes to warm through.
Sprinkle chopped fresh parsley over the dish before serving.
Serve the chicken and orzo hot with a dollop of the feta sauce on top or on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually use a large, heavy skillet to get a good sear on the chicken and enough room for the orzo to cook evenly. If you’re serving this, a simple green salad or steamed broccoli pairs nicely — something light to balance the creamy orzo. Sometimes I swap Greek yogurt for sour cream in the feta sauce, depending on what I have, and it’s still tasty, though a bit tangier. Also, if you prefer more tang, a little extra lemon zest doesn’t hurt. I haven’t tested this with other pastas, but orzo’s small size helps it cook through quickly and mix seamlessly with the sauce.
FAQ:
Can I use chicken thighs instead of breasts?
Yes, thighs will work; just adjust cooking time as needed since they may take a bit longer to cook through.
Is the feta sauce necessary?
It really adds that cool, creamy tang that contrasts with the warm lemon butter sauce, but you could serve the dish without it if you’re in a hurry.
Can this be made ahead?
Yes, but I recommend adding the feta sauce fresh before serving for the best flavor and texture.
Give this one skillet lemon butter Dijon chicken and orzo with feta sauce a try tonight — it’s an easy way to bring a little brightness and comfort to your dinner table.