Lemon-Olive Chicken with Orzo Recipe

4 29 29
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

Read Reviews
4 29 29
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.
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.
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

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.

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  • 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.
Originally published as Lemon-Olive Chicken with Orzo in Healthy Cooking October/November 2011, p51

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Reviews forLemon-Olive Chicken with Orzo

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ngerard User ID: 140180 286752
Reviewed Apr. 16, 2018

"A big YUM. Yes, you have to like Greek olives, but why make it if you don't? You could always leave them out."

MY REVIEW
BobbieMiles User ID: 5827308 283766
Reviewed Feb. 16, 2018

"This got a Thumbs UP rating from my husband. It had just the right amount of lemon, not bitter at all. Loved the black olives and oregano in it. I just had boneless skinless chicken breasts and they worked just fine. Will be making again."

MY REVIEW
Karenski2000 User ID: 5853414 283576
Reviewed Feb. 11, 2018

"This recipe was awful. It was very bitter. Would never make it again. It was a lucky night for our raccoons who will eat anything."

MY REVIEW
lildebcupcake User ID: 4947216 283300
Reviewed Feb. 6, 2018

"Not impressed. Tasted the olives way more than the lemons. I would use capers instead if I make this again."

MY REVIEW
spikeman User ID: 7796794 283281
Reviewed Feb. 5, 2018

"I used chix breats & put a rub on them of sea salt & black pepper. Good."

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

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