One skillet lemon Butter Dijon Chicken and Orzo with Feta Sauce
A gorgeous one pan summery meal, perfect for a crowd. The feta sauce is lovely but not essential. I make quite a few dishes with orzo (see one pan tuscan salmon recipe). This photo was from a meal I cooked a while ago, tomorrow I'm going to try another chicken recipe similar to this but using coconut milk. I'll post that recipe soon. This is another recipe from and Instagram account called Half Baked Harvest, sorry about the cup measurements, I think it's an American site.
Ingredients
3 tablespoons olive oil
2 tablespoons dijon mustard
4 cloves chopped garlic
2 small shallots, chopped
2 tablespoons chopped fresh rosemary
1 teaspoon smoked paprika
salt and black pepper
2 pounds of boneless chicken breasts or thighs
3 tablespoons salted butter
1 lemon, sliced
1 1/2 cups orzo pasta
3 cups of chicken stock
2 cups of kale or spinach
chopped fresh dill for serving
FETA SAUCE
4-6 oz of feta cheese
1/4 cup plain greek yoghurt
1 clove garlic grated
juice from 1 lemon
1/4 teaspoon smoked paprika
crushed red pepper flakes
Instructions
1. Preheat oven to about 200०C
2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the stock, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.
6. Serve the chicken and orzo topped with the feta sauce and dill.
1/4 cup plain greek yoghurt
1 clove garlic grated
juice from 1 lemon
1/4 teaspoon smoked paprika
crushed red pepper flakes
Instructions
1. Preheat oven to about 200०C
2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the stock, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.
6. Serve the chicken and orzo topped with the feta sauce and dill.
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