Print

Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Print Recipe

A bright and creamy one-pan meal with tender chicken, zesty lemon, Dijon mustard, orzo pasta, and a tangy feta sauce.

Ingredients

Scale
  • For the Chicken:
  • 1 lb boneless, skinless chicken breasts, sliced into bite-sized pieces
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • For the Orzo:
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 tbsp butter
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • For the Feta Sauce:
  • 1/2 cup crumbled feta cheese
  • 1/4 cup plain Greek yogurt
  • 2 tbsp milk
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh dill

Instructions

  1. Season chicken pieces with salt, pepper, oregano, and Dijon mustard. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, melt butter and sauté garlic for 30 seconds. Add orzo and stir to coat. Pour in chicken broth and lemon zest. Bring to a boil, then reduce heat, cover, and simmer until orzo is tender, about 15 minutes. Stir in lemon juice.
  3. While orzo cooks, make the feta sauce: In a small bowl, mash feta with a fork. Stir in yogurt, milk, lemon juice, and dill until smooth. Season with pepper.
  4. Return chicken to the skillet with the orzo. Stir to combine. Serve topped with feta sauce and additional dill if desired.

Notes

For a lighter version, use low-fat yogurt and reduce butter to 1 tsp. This dish can be made gluten-free by using gluten-free orzo.

Nutrition

Find it online: https://cheerychop.com/lemon-butter-dijon-chicken-orzo/