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°.
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Average Rating:
Peggy
Nov 20, 2020
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.
Janiece
Mar 8, 2020
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!
Debbie
Oct 12, 2019
Very good flavor! Will make again.
ngerard
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.
BobbieMiles
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.
Karenski2000
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.
lildebcupcake
Feb 6, 2018
Not impressed. Tasted the olives way more than the lemons. I would use capers instead if I make this again.
spikeman
Feb 5, 2018
I used chix breats & put a rub on them of sea salt & black pepper. Good.
Dkawaller
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
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.
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.