Pan-Fried Chicken Lemon Butter (Printer-Friendly)

Juicy pan-seared chicken and orzo blend with rich lemon butter, Dijon, and creamy feta for vibrant flavor and comfort.

# What You’ll Need:

→ Chicken

01 - 1.1 pounds boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Pan Sauce

04 - 2 tablespoons unsalted butter
05 - 2 tablespoons Dijon mustard
06 - 1 lemon, juice and zest

→ Orzo and Feta

07 - 7 ounces orzo pasta
08 - 3.5 ounces feta cheese, crumbled

→ Aromatics & Oil

09 - 2 cloves garlic, minced
10 - 1 small onion, finely diced
11 - 2 tablespoons olive oil

# Steps to Make This:

01 - Finely dice the onion and mince the garlic. Chop chicken breasts into even pieces if whole. Season chicken liberally on both sides with salt and freshly ground black pepper.
02 - In a large skillet over medium heat, add olive oil. Sauté onion and garlic for 2 to 3 minutes until softened and fragrant. Add chicken pieces and cook 6 to 7 minutes per side, allowing a golden-brown crust to form. Avoid flipping too frequently.
03 - In a small bowl, whisk together melted butter, Dijon mustard, lemon juice, and lemon zest until fully combined.
04 - Pour prepared sauce into the skillet with the browned chicken. Cook, stirring, for 2 to 3 minutes until sauce thickens slightly and evenly coats the chicken pieces.
05 - Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package directions, typically 8 to 10 minutes until al dente. Drain well and return to the pot.
06 - While orzo is still hot, add crumbled feta cheese, stirring gently until the cheese melts and combines with the pasta, forming a creamy texture.
07 - Serve orzo with feta on each plate, top with pan-fried chicken and spoon over lemon butter mustard sauce. Garnish with fresh chopped parsley or basil if desired.

# Additional Notes:

01 - Use freshly squeezed lemon juice and zest for maximum flavor. Allow chicken to rest slightly before slicing to retain its juiciness. Feta can be substituted with goat cheese or left out for a milder sauce.

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