Lemon Butter Dijon Chicken and Orzo with Feta Sauce 🍋🍗

Tender bites of golden chicken are tossed with buttery lemon-Dijon flavors, then paired with creamy orzo and a tangy feta sauce. It’s an easy one-pan-inspired dinner that feels comforting without being overly heavy.

Ingredients

Chicken

• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Orzo

• 1 cup dry orzo
• 2 cups low-sodium chicken broth
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh lemon juice

Creamy Feta Sauce

• ½ cup crumbled feta cheese
• ¼ cup plain Greek yogurt
• 2 tbsp milk or chicken broth, as needed
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• ½ tsp Dijon mustard
• Black pepper, to taste

For Garnish

• Fresh parsley or dill
• Extra feta
• Lemon wedges
• Freshly cracked black pepper

Instructions

1. Season the chicken
Place the chicken pieces in a bowl. Add garlic powder, paprika, Italian seasoning, salt, and black pepper. Toss until evenly coated.

2. Cook the chicken
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4–6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.

3. Make the lemon-Dijon butter
Reduce the heat to medium. Add the remaining tablespoon of butter. Stir in Dijon mustard, lemon juice, and lemon zest. Scrape up any flavorful browned bits from the bottom of the skillet.

4. Cook the orzo
Add the diced onion and cook for 2–3 minutes until softened. Add the garlic and cook for about 30 seconds.

Stir in the dry orzo and toast for 1 minute. Pour in the chicken broth, then add Italian seasoning and black pepper. Bring to a gentle simmer.

Cook for 8–10 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.

5. Finish the orzo
Stir in Parmesan cheese and fresh lemon juice. If the orzo seems too thick, add a splash of chicken broth or milk until creamy.

6. Make the feta sauce
Add feta, Greek yogurt, lemon juice, garlic, Dijon mustard, and 2 tablespoons of milk or broth to a small bowl. Mash and whisk until creamy. Add a little more liquid if needed to reach a smooth, spoonable consistency.

7. Combine
Return the cooked chicken to the skillet with the orzo. Toss gently with the lemon-Dijon butter sauce and cook for another 1–2 minutes to warm everything through.

8. Serve
Spoon the creamy chicken and orzo onto plates. Drizzle with the feta sauce and finish with fresh parsley or dill, extra feta, cracked black pepper, and a squeeze of lemon.

Serving Tip

Serve immediately while the orzo is creamy. A simple cucumber salad, roasted broccoli, or steamed green beans makes an easy side.

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes