Here’s a flavorful Lemon Butter Dijon Chicken with Orzo 🍋🍗 recipe—creamy, tangy, and perfect for a weeknight meal:
Ingredients (Serves 2–3)
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tsp paprika (optional)
- 1–2 tbsp olive oil
For the Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ cup chicken broth
- ½ cup heavy cream or half-and-half
- Salt and pepper, to taste
For the Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- 1 tbsp butter or olive oil
Optional Garnish:
- Chopped parsley or lemon zest
Instructions
- Cook the Orzo
- In a small saucepan, bring 2 cups chicken broth to a boil.
- Add orzo and cook according to package instructions until tender.
- Drain if needed and stir in butter or olive oil. Set aside.
- Cook the Chicken
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 4–6 minutes per side until golden brown and cooked through (internal temp 75 °C / 165 °F). Remove and set aside.
- Make the Sauce
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Stir in Dijon mustard, lemon juice, and chicken broth.
- Reduce heat and stir in cream. Simmer 2–3 minutes until slightly thickened.
- Season with salt and pepper.
- Combine
- Return chicken to the skillet and coat with the sauce.
- Serve over the cooked orzo.
- Garnish and Serve
- Sprinkle chopped parsley or lemon zest on top for freshness.
✅ Tips:
- For extra flavor, add a splash of white wine to the sauce.
- Chicken thighs can be used instead of breasts for juicier meat.
- You can toss the orzo directly in the sauce for a creamier dish.
I can also give a one-pan version where chicken and orzo cook together for less cleanup if you want. Do you want me to share that?
