Description
A vibrant, one-pan meal featuring tender chicken, orzo pasta, and a tangy lemon-Dijon sauce, all topped with creamy feta cheese for a satisfying bowl.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- Juice and zest of 1 lemon
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add orzo and garlic. Cook for 1-2 minutes until fragrant. Pour in chicken broth, heavy cream, Dijon mustard, lemon juice, and zest. Stir to combine.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and sauce has thickened. Stir in cooked chicken and half the feta. Garnish with remaining feta and parsley before serving.
Notes
You can customize the seasonings to taste.