This dish brings together juicy chicken, creamy lemon butter, and flavorful Dijon mustard, all cooked in one skillet! The orzo pasta soaks up the delicious sauce, making it a total crowd-pleaser.
I love that it’s quick to prepare and easy to clean up since everything is made in one pan. Just imagine your kitchen filled with that yummy lemony aroma—it’s simply delightful!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs keep this dish juicy and tender. If you prefer, chicken breasts can be used, but they may dry out quicker. You can also substitute with tofu for a vegetarian option.
Dijon Mustard: This mustard adds a distinct tangy flavor. If you’re out of Dijon, yellow mustard works in a pinch, although it’s less complex. You might also try whole grain mustard for a fun texture twist!
Orzo Pasta: Orzo gives a nice texture to the dish. If you can’t find orzo, small pasta like ditalini or even rice can be a good substitute. Just adjust the cooking time based on what you choose.
Feta Cheese: Feta adds a creamy, salty finish. If you’re not a feta fan, goat cheese or ricotta can offer similar creaminess. For a dairy-free alternative, try crumbled tofu seasoned with a bit of lemon juice.
How Do I Cook Chicken So It’s Juicy and Tender?
Cooking chicken thighs perfectly is key to ensuring they stay juicy and flavorful. Here’s what to focus on:
- Start with a hot skillet; the sizzle helps seal in juices.
- Don’t overcrowd the pan; give your chicken space to brown nicely.
- Cook until the internal temperature reaches 165°F (75°C) for safety and tenderness.
Letting the chicken rest a bit after cooking helps the juices redistribute, making every bite delicious!
What’s the Best Way to Cook Orzo?
Cooking orzo is simple but does require attention to avoid it becoming mushy. Here’s how to achieve perfect orzo:
- Use a pot with enough water to allow the orzo to move freely while cooking.
- Bring the chicken broth to a boil before adding the orzo; this helps it cook evenly.
- Stir occasionally to prevent it from sticking. Cook until tender but still a bit firm (al dente).
Don’t forget to reserve a little broth; if your orzo absorbs too much liquid, you can add it for a creamier texture.
One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 3 tablespoons unsalted butter
- Zest and juice of 1 lemon (divided)
For the Orzo and Veggies:
- 1 cup orzo pasta
- 3 cups chicken broth
- 2 cups fresh spinach or kale
- 1/2 cup feta cheese, crumbled
- Fresh dill or parsley for garnish
- Lemon slices for garnish
How Much Time Will You Need?
This skillet meal will take approximately 30 minutes to cook—from prepping the chicken to serving the dish. It’s a quick and satisfying way to enjoy a delicious meal without the fuss of multiple pots and pans!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken thighs with salt, pepper, and garlic powder on both sides. This will add great flavor to the chicken as it cooks.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs and cook for about 5-7 minutes per side. You want them to be golden brown and fully cooked. When done, remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, reduce the heat to medium and add in the butter. Let it melt, then stir in the Dijon mustard, lemon zest, and half of the lemon juice. Be sure to scrape up any delicious browned bits from the bottom of the skillet as you mix.
4. Cook the Orzo:
Add the orzo to the sauce in the skillet, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 8-10 minutes. Stir occasionally until the orzo is cooked and most of the liquid has been absorbed.
5. Add the Greens:
Mix in the fresh spinach or kale and cook for a couple of minutes until it’s wilted and bright green. This will add a lovely color and texture to your dish!
6. Combine Everything:
Return the cooked chicken to the skillet, placing it right into the orzo. Sprinkle the crumbled feta cheese and the remaining lemon juice over the top. Add lemon slices for a fresh touch!
7. Heat Through:
Cover the skillet and let everything cook together for an additional 2-3 minutes. This will ensure the chicken is warmed through and the cheese starts to melt a bit.
8. Serve and Enjoy:
Lastly, garnish with fresh dill or parsley for a pop of color and flavor. Your One Skillet Lemon Butter Dijon Chicken and Orzo is ready to serve! Enjoy a delicious and hearty meal!
Can I Use Regular Pasta Instead of Orzo?
Yes, you can substitute regular pasta for orzo in this recipe! Just keep in mind that cooking times may vary. Use the package instructions for the specific pasta you choose, and adjust the amount of chicken broth accordingly to ensure the pasta cooks properly.
What If I Don’t Have Dijon Mustard?
If you’re out of Dijon mustard, you can use yellow mustard as a substitute, although it will be a bit milder. You can also try mixing equal parts of mustard and a bit of honey for a sweet twist, or use a mix of mayonnaise and vinegar for a similar tangy flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth or water to loosen it up if it’s too dry.
Can I Make This Recipe with Chicken Breasts Instead?
Absolutely! Chicken breasts work just as well; just adjust the cooking time slightly, as they might take a few extra minutes to cook through. Make sure to check that the internal temperature reaches 165°F (75°C) before serving.
