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Lemon chicken and orzo is packed with a boatload of deliciousness. It has the distinct flavor of lemon without being overpowering. You can also control how much lemon you add.
This dish has a hint of Greek flavor, which is what my husband and I like about it. We’re big fans of Greek food that we were able to find in abundance in the Greek community of Tarpon Springs, Florida.
My husband and I used to enjoy walking along the sponge docks in Tarpon Springs when we lived in that area. Not only did we love the little shops, but we also got to hear some authentic Greek music.
And the food! There were so many restaurants along the docks that we sometimes had a difficult time choosing. Of course, we had our favorites, but all of them were good.
Ingredients for Lemon Chicken and Orzo
Of course, you’ll need chicken thighs and olive oil to cook them in. You also need chicken broth, orzo, kalamata olives, Italian seasoning, and lemons.
This basic list of ingredients can be altered according to taste. As always, I recommend following the recipe the first time so you know what you would like more or less of.
Since I have to be gluten-free, I used gluten-free orzo. It’s not easy to find, but it’s out there. Regular orzo is available in most grocery stores.
You can also use rice if you prefer. When I don’t have gluten-free orzo, that’s what I use.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make Lemon Chicken and Orzo
This is one of the easiest dishes I make because it doesn’t require any special techniques. Start out by browning the chicken thighs in the olive oil in a large skillet.
Remove the browned chicken thighs from the skillet.
Next, turn up the heat, pour the broth into the skillet, and let it come to a boil. Then stir in the seasoning, olives, lemon juice, and orzo.
Reduce the heat and let the mixture simmer for 5 minutes. Finally, return the chicken to the pan and pop the lid on top.
Cook until the chicken is done. Now you have some mouth-watering deliciousness in a pan.
Serve this dish in shallow bowls and garnish however you like. My husband and I like lemon slices, parsley flakes, chopped spinach, and sometimes cherry tomatoes.
If you like skillet dinners, try this delicious one-pan chicken dinner. It’s a comfort food that’s so easy you’ll want to make it often.
Another skillet dinner we enjoy is this teriyaki chicken and broccoli. Serve it over rice for a delightful Asian-inspired meal.
My friend Julie has a recipe for this chili cornbread skillet meal on her blog Back to My Southern Roots.
- 6 boneless skinless chicken thighs
- 1 tablespoon of olive oil
- 2 cups of chicken broth
- 3/4 cup of orzo
- 1/2 cup of kalamata olives
- 1 teaspoon of Italian seasoning
- Juice from 1 medium-size lemon
- 4 lemon slices
- 1 teaspoon of parsley flakes
- In a large skillet, brown the chicken thighs in the olive oil on medium high heat. Remove the chicken from the skillet.
- Turn the heat on high. Pour the broth into the skillet and bring to a boil. Add the orzo, olives, seasoning, and lemon juice.
- Stir, reduce the heat to low, and simmer for 5 minutes.
- Put the chicken back into the pan, cover it, and cook until the chicken is done (approximately 7 minutes).
Garnish with lemon slices and parsley flakes.
Rice may be used in place of the orzo. Use the same measurement.
If you like more color on the plate, you can add slices of tomato, beets, red peppers, green peppers, or spinach.
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Amount Per Serving Calories 299 Total Fat 14g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 10g Cholesterol 138mg Sodium 601mg Carbohydrates 16g Net Carbohydrates 0g Fiber 1g Sugar 6g Sugar Alcohols 0g Protein 29g