Description
A vibrant one-pan meal featuring tender chicken in a zesty lemon butter Dijon sauce, served over orzo and topped with a creamy, tangy feta sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup Dijon mustard
- Juice and zest of 1 lemon
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant. Stir in Dijon mustard, lemon juice, and lemon zest. Pour in chicken broth and bring to a simmer.
- Add orzo to the skillet, reduce heat to medium-low, cover, and cook for 10-12 minutes until orzo is tender and liquid is absorbed, stirring occasionally.
- Stir in heavy cream and half of the feta cheese until creamy. Return chicken to the skillet, spooning sauce over it. Simmer for 2-3 minutes to heat through.
- Serve chicken and orzo topped with remaining feta cheese and fresh parsley.
Notes
You can customize the seasonings to taste.