Back to Lemon-Olive Chicken with Orzo

Print Options


Card Sizes

Lemon-Olive Chicken with Orzo Recipe

Lemon-Olive Chicken with Orzo Recipe

This quick 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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Lemon-Olive Chicken with Orzo

Sort By :
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."

Reviewed Dec. 26, 2015

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

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."

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."

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."

Reviewed Jan. 22, 2014

"Don't know what I did wrong but this was aweful! Weird bitter taste. I think it was cooking the lemon in with it. Or the weird tasting olives. Maybe I got the wrong kind of greek olives."

Reviewed Nov. 15, 2013

"I made this last week when a friend came over for dinner. She loved it so much I made it again this week but I tripled the batch because she brought her whole family with her. They loved it as well. It is very simple and easy to make and very delicious."

Reviewed Aug. 12, 2013

"I made this dish for a recent camping trip and my family loved it!! It was easy to make and tasted great!"

Reviewed Apr. 20, 2013

"This is simple, lemony, and delicious! My kids loved it. I substituted capers for olives, which not everyone liked, but the overall dish was a hit. It doesn't make a whole lot, though, so if you have a large family or big eaters you'll need to accompany it with some other stuff."

Reviewed Apr. 17, 2013

"We LOVE Greek food and this recipe had us shouting "OPA"!

I used skinned, bone-in chicken thighs, and doubled the recipe for my family of four (I'm no fool - I know good stuff when I see it!)
Salad of spring greens with feta, red bell pepper and cucumber in a light vinaigrette rounded out a delightful dinner. Thanks so much for sharing!"

Reviewed Apr. 5, 2013

"Excellent chicken dish and totally simple. Thanks!"

Reviewed Mar. 22, 2013

"Lemon, olives and orzo! Knew I had to try this, glad I did as it turned out delicious. Used chicken breasts and put in the quartered lemon at the very end. A keeper!"

Reviewed Jun. 18, 2012

"Easy and delicious!"

Reviewed Jan. 25, 2012

"I love this recipe...made it on a Monday and ate it for lunch the next several days! Seemed to get more delicious the longer it sat in the fridge!"

Reviewed Jan. 22, 2012

"the lemon and olives were a nice combo, although so strong a flavor that it made the chicken taste bland and uninteresting. less lemon would help, but it didn't make our make it again list."

Reviewed Nov. 13, 2011

"This was good...I didn't put as much lemon in the recipe and the flavors were great, not too overwhelming. I also used chicken breast instead of thighs. Easy to make and good too."

Reviewed Oct. 19, 2011

"If you love lemon in your cooking, this is the recipe for you. Made it as stated and enjoyed it. Paired well with the Celery Root Puree recipe...the puree is too bland for my tastes, but tasting it with the chicken et al, worked well."

Reviewed Oct. 18, 2011

"We did not care for this. The lemon flavor was too strong for our tastes. It was easy to prepare though."

Reviewed Oct. 8, 2011

"We used boullion instead of canned broth, and regular black olives. Loved the ease of preparation and being able to make it all in one skillet. The flavors all blended so nicely."

Loading Image

Wine Pairings

Light-Bodied White Wine

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