Pan-Fried Chicken Lemon Butter (Printer-Friendly)
Lemon butter chicken paired with Dijon, orzo, and creamy feta for a quick and flavorful meal.
# What You’ll Need:
→ Main
01 -
1.1 pounds boneless, skinless chicken breast
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons Dijon mustard
04 -
1 lemon, juice and zest
05 -
7 ounces orzo pasta
06 -
3.5 ounces feta cheese, crumbled
07 -
2 garlic cloves, minced
08 -
1 medium yellow onion, finely diced
09 -
2 tablespoons olive oil
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Finely dice the onion and mince the garlic. Cut the chicken breast into even pieces and season both sides with kosher salt and freshly ground black pepper.
02 -
Heat a large skillet over medium heat and add olive oil. Once the oil shimmers, sauté the onion and garlic for 2 to 3 minutes until fragrant and golden. Add chicken pieces and sear for 6 to 7 minutes per side, allowing a golden crust to develop. Avoid frequent turning.
03 -
In a small bowl, whisk together the butter, Dijon mustard, lemon juice, and lemon zest until emulsified.
04 -
Pour the lemon butter mustard mixture into the skillet with the chicken. Allow to cook for 2 to 3 minutes, stirring gently, until the sauce thickens and fully coats the meat.
05 -
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions, generally 8 to 10 minutes, until al dente. Drain well and return to the pot. Add crumbled feta and gently fold to create a creamy texture.
06 -
Spoon the feta orzo onto serving plates, top with pan-fried chicken and lemon mustard sauce. Garnish with fresh parsley or basil if desired.
# Helpful Hints:
01 -
For enhanced flavor, allow the chicken to rest for 2 minutes before slicing. Fresh herbs add color and aroma to the final dish.