Description
A bright and creamy one-bowl meal featuring tender chicken and orzo tossed in a lemon-Dijon sauce, topped with a fluffy garlic whipped feta.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 4 oz feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 cloves garlic, minced
- 3 tbsp olive oil, divided
- 2 tbsp Dijon mustard
- Juice and zest of 1 lemon
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Cook the orzo according to package directions, drain, and set aside.
- Season chicken with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-8 minutes. Remove from skillet.
- In the same skillet, add remaining olive oil, Dijon mustard, lemon juice, zest, and chicken broth. Simmer for 2-3 minutes until slightly thickened.
- Return chicken and orzo to the skillet, tossing to coat in the sauce. Stir in parsley.
- For the whipped feta: blend feta, Greek yogurt, and minced garlic in a food processor until smooth and fluffy.
- Serve chicken and orzo in bowls, topped with a dollop of garlic whipped feta.
Notes
You can customize the seasonings to taste.