One Pan Lemon Butter Dijon Chicken with Orzo and Feta Sauce

Serves 4

Ingredients

• 2 lbs organic boneless chicken breasts or thighs, brined
• 3 tbsp dill extra virgin olive oil (using 2 tbsp for marinade and 1 tbsp to sear chicken)
• 2 tbsp organic Dijon mustard
• 4 cloves organic garlic, pressed (using 3 cloves for marinade and 1 clove for orzo)
• 2 organic shallots, chopped (divide in half)
• 2 tbsp organic fresh rosemary, chopped
• 1 tsp paprika
• Kosher salt and freshly ground pepper
• 3 tbsp salted butter
• 1 lemon sliced
• 1-1/2 cups orzo pasta
• 3 cups organic low sodium chicken broth
• 2 cups chopped kale
• 1 lemon, juiced (save 2 tbsp for feta sauce)
• Fresh dill, chopped, for serving

Feta Sauce

• 4-6 ozs feta cheese
• ¼ cup plain organic whole milk Greek yogurt
• 1 clove garlic, pressed
• 2 tbsp lemon juice (from above)
• ¼ tsp paprika
• Crushed red pepper flakes

Method

1. Brine chicken for several hours.
2. Preheat oven to 400 degrees F.
3. In a bowl, mix 2 tbsp olive oil, Dijon, 3 cloves garlic, 1 shallot, rosemary, paprika, pinch of salt and pepper. Add chicken and toss to combine well.
4. In oven-proof pan, heat 1 tbsp olive oil over medium-high heat. Add chicken. Sear on both sides until golden, 3-5 minutes. During last 2 minutes of searing, add butter and lemon slices. When done, remove everything in skillet to a plate.
5. In pan, add the orzo, 1 shallot, and 1 garlic clove. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tbsp lemon juice. Season with pepper (you may want to add salt, but do it to taste or add later-you have already brined the chicken and used salted butter). Bring to a boil over high heat. Slice the chicken, lemon slices, and juices from the plate into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through.
6. Meanwhile, make feta sauce by combining cheese, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika and a pinch of red pepper flakes. If necessary, thin with more lemon juice.
7. Slide entire pan of food onto platter and top with feta sauce and chopped dill.

Seattle DINING! Test Kitchen/March 2022