One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Ingredients

• For the Chicken and Orzo:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, chopped
  • 2 small shallots, chopped
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • Kosher salt and black pepper
  • 2 pounds boneless chicken breasts or thighs
  • 3 tablespoons salted butter
  • 1 lemon, sliced
  • 1 1/2 cups orzo pasta
  • 3 cups low sodium chicken broth
  • 2 cups chopped kale
  • Chopped fresh dill, for serving

• For the Feta Sauce:

  • 4-6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 1 clove garlic, grated
  • Juice from 1 lemon
  • 1/4 teaspoon smoked paprika
  • Crushed red pepper flakes

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Marinate the Chicken:

   • In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves chopped garlic, 1 chopped shallot, rosemary, paprika, and a pinch each of salt and pepper.
   • Add the chicken and toss to coat.

3. Sear the Chicken:

   • Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
   • Add the chicken and sear on both sides until golden, 3-5 minutes per side. During the last 2 minutes, add the butter and lemon slices.
   • Remove the chicken and lemon slices from the skillet and set aside.

4. Cook the Orzo:

   • In the same skillet, add the orzo, remaining chopped shallot, and 1 clove chopped garlic. Cook until the orzo is toasted, about 2 minutes.
   • Add the chicken broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper.
   • Bring to a boil over high heat.

5. Bake:

   • Slide the chicken, lemon slices, and any accumulated juices back into the skillet.
   • Transfer the skillet to the oven and bake, uncovered, for 15 minutes or until the chicken is cooked through.

6. Make the Feta Sauce:

   • In a blender, combine feta, yogurt, grated garlic, lemon juice, paprika, and a pinch of red pepper flakes. Blend until creamy. Thin with additional lemon juice if desired.

7. Serve:

   • Serve the chicken and orzo topped with the feta sauce and fresh dill.