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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
  • 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


  • 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°.
Nutrition 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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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.