Lemon-Olive Chicken with Orzo Recipe
Lemon-Olive Chicken with Orzo Recipe photo by Taste of Home
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Lemon-Olive Chicken with Orzo Recipe

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This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. —Nancy Brown, Dahinda, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2/3 cup uncooked whole wheat orzo pasta
  • 1/2 medium lemon, cut into 4 wedges
  • 1/2 cup pitted Greek olives, sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving: 345 calories, 17g fat (3g saturated fat), 76mg cholesterol, 636mg sodium, 22g carbohydrate (1g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.


  1. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.
  2. Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  3. Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°. Yield: 4 servings.
Originally published as Lemon-Olive Chicken with Orzo in Healthy Cooking October/November 2011, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Dkawaller User ID: 7467670 267724
Reviewed Jun. 7, 2017

"Very tasty and easy meal to prepare. I used chicken thighs and legs with bones and left skin on. I just added some salt and pepper to the chicken pieces before browning. I did not change anything else and really liked the lemon flavor. Will make this again."

beagleluva User ID: 1604921 261074
Reviewed Feb. 9, 2017

"Very good dish but a little too lemony. Would definitely make again but I think I would either use half as many lemon wedges or leave them out entirely and increase the amount of juice.

Tried to rate this four stars but was having a problem."

squeakymouse User ID: 134400 258284
Reviewed Dec. 18, 2016

"Although I cooked the orzo separately, this was an easy and tasty dish."

MizOtis User ID: 7344112 257806
Reviewed Dec. 7, 2016

"This is a great recipe and easily adaptable for tastes...too lemony, just add more stock. Not enough lemon flavor, just add some grated lemon zest to amp up the flavor. The bitter notes some people are noting might be from the stem end of the lemon. Make sure to slice off that bitter stem and rinse your lemons before cutting them up for simmering. You shouldn't get bitterness from this dish using these ingredients. I added a little crumbled feta cheese, fresh minced oregano and fresh minced parsley for serving."

Jilly22 User ID: 7537340 255710
Reviewed Oct. 21, 2016

"This didn't come together well The chicken didn't cook fast enough and the orzo got dried out."

GoodyQueen User ID: 6208519 241955
Reviewed Jan. 17, 2016

"This is very fast and easy to prepare. I think the orzo sucks up a lot of lemon flavor, almost too much, so next time I plan to leave out the extra tablespoon of lemon juice and just put the lemons in."

valdater User ID: 5632060 240287
Reviewed Dec. 26, 2015

"Bitter taste others complain about is because of using Greek olives. Try regular black olives of Kalamata olives"

Gramtowich User ID: 8314983 235447
Reviewed Oct. 22, 2015

"I hate when people change the recipe and then critique it. But I just did the same! I only had regular black olives and regular orzo. Otherwise followed the recipe to the letter. This is a good meal. I'll make it again."

browns19fan User ID: 919833 234055
Reviewed Oct. 5, 2015

"Yuck. Very salty and bitter. I can only blame the olives (I used the canned variety). Since this dish has so much potential, I'll give it another try. I'll either add the olives right before serving or omit them altogether. I'll amend my review if that does the trick."

rmbarr059 User ID: 4046105 232968
Reviewed Sep. 15, 2015

"Good flavor--my husband said it's his new favorite and wants me to make it again! Pretty simple too--I had to replace the lemon with additional lemon juice since I didn't have a lemon on hand but that was the only change. I substituted 1 1/2 tablespoons of lemon juice for the half of lemon the recipe called for."

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