Lemon-Olive Chicken with Orzo
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
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
Reviews
This was easy and pretty good but it seems to be missing some pizzazz. Not sure what that is, but I liked this enough to experiment with it in the future.
This was really tasty, because everything's better with olives. Next time we'll probably add some sliced squash or zucchini for a bit more veg. Yum!
Very good flavor! Will make again.
A big YUM. Yes, you have to like Greek olives, but why make it if you don't? You could always leave them out.
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.
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.
Not impressed. Tasted the olives way more than the lemons. I would use capers instead if I make this again.
I used chix breats & put a rub on them of sea salt & black pepper. Good.
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.
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.