01 -
Finely dice the onion and mince the garlic. Cut the chicken breast into even pieces if not pre-sliced. Season chicken on both sides with salt and black pepper.
02 -
Heat a large skillet over medium heat and add a drizzle of olive oil. Add the diced onion and minced garlic; sauté for 2 to 3 minutes until lightly golden and aromatic.
03 -
Add seasoned chicken pieces to the skillet. Cook for 6 to 7 minutes on each side until golden and cooked through. Avoid flipping too frequently to ensure a crisp exterior.
04 -
While chicken cooks, whisk together the butter, Dijon mustard, lemon juice, and lemon zest in a small bowl.
05 -
Once chicken is browned, pour the lemon butter sauce into the skillet. Cook for 2 to 3 minutes, stirring gently, until the sauce slightly thickens and fully coats the chicken.
06 -
In a separate pot, bring water to a boil and season generously with salt. Add orzo and cook per package instructions, usually 8 to 10 minutes. Drain and return to pot. Add crumbled feta cheese and stir to combine until the cheese melts and forms a creamy mixture.
07 -
Divide orzo onto serving plates. Top with pan-fried chicken and spoon the lemon mustard butter sauce over the top. Garnish with fresh herbs such as parsley or basil if desired.