Skillet Lemon Pepper Chicken and Orzo with Feta Sauce

In a bowl, toss together the chicken, olive oil, yogurt, lemon juice, dijon, garlic, thyme, paprika, onion powder, and season with 1 teaspoon pepper and salt. If time allows, marinate for 30 minutes or overnight.Add the chicken to a large skillet set over medium heat. Sear on both sides until golden, 3-5 minutes. Remove from the skillet.Add the bacon and cook until crispy, 5 minutes. Add the butter and orzo. Cook until the orzo is toasted, about 2 minutes. Add 3 cups of water and the broccoli. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken and any juices left on the plate back into the skillet. Bake, uncovered, for 15 minutes or until the chicken is cooked.Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika and a pinch of red pepper flakes.Serve the chicken and orzo topped with the feta sauce and dill or basil.