Easy One-Pot Chicken & Orzo with Lemon & Olives Recipe
This bright and flavorful dish combines juicy, tender chicken thighs, nutty orzo pasta, tangy lemon, and briny kalamata olives to create a satisfying and comforting meal. Because the one-pot recipe comes together quickly, makes it an excellent option for
Mediterranean Chicken and Orzo with Lemon and Olives
Easy One-Pot Baked Recipe Mediterranean cuisine is known for its fresh and vibrant flavors, incorporating a variety of fruits, vegetables, and aromatic herbs. You’ll love this Mediterranean chicken and orzo recipe with lemon and olives because it comes together quickly and easily with minimal fuss. As it bakes in the oven, the lemon reveals a refreshing acidity that balances out the saltiness of the olives. At the same time, the orzo instantly soaks up all the luscious chicken juices and fruit flavors, becoming oh-so-tender without getting mushy.
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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Why you should make this recipe...
This is the dish to make if you want something easy, flavorful, and healthy. Or maybe something to impress the in-laws or other folks. It's also great if you need make-ahead freezer meals for protein-packed lunches. Need I twist your arm more? Just in case you haven't guessed by now, I'm trying to convince you that you'll be happy that this dish almost always fits the bill. So, let's delve deeper into the ingredients and our cooking method to master the recipe and enjoy a mouth-watering culinary experience. Click here for a detailed, printable recipe card.
Take your taste buds on a trip to the Mediterranean with our one-pot Chicken and Orzo with fresh lemon and briny olives! #Mediterranean #Chicken #Orzo #Lemon #Olives #Foodie #FoodLove #Healthy #Recipe #CookingGfreeDeliciously @GfreeDelicious CLICK TO TWEET
Lemon & Olives in Mediterranean Cooking
When it comes to Mediterranean cuisine, lemon and olives are two ingredients that are considered essential in many dishes. Both fruits offer a unique taste that adds depth and flavor to many Mediterranean dishes. Let’s look at how these two ingredients are used in Mediterranean cooking.
Lemon:
A bright and flavorful citrus fruit, lemon has been a part of Mediterranean cooking since ancient times. It is a versatile ingredient that can be used in both sweet and savory dishes. Many consider it an essential element in Mediterranean recipes because of its acidity and tartness, which helps balance rich and heavy flavors. One of the most popular ways lemons are used in Mediterranean cooking is through their juice. For this recipe, the tart liquid helps to season the dish and tenderize and flavor the chicken as it cooks. Its acidity additionally works in this recipe to balance out the saltiness of the olives. In addition to its juice, lemon zest and the peel (from the wedges) are also valuable. The zest from the outer layer of the lemon peel is often used to enhance the flavor, adding a more robust lemon flavor to dishes without the juice's tartness.
Olives & Olive Oil:
Technically a type of fruit, olives are called a drupe - because of their fleshy outer part and a single, hard seed on the interior. Another ingredient commonly used in Mediterranean cooking, Olives are available in various colors, including black, green, and purple. You'll find them appearing as a garnish for salads, in sandwiches, and, yes, also in pasta dishes. We've included kalamata olives, a popular choice to impart an extra brine layer of flavor to this recipe.
One of the most popular ways olives are used in Mediterranean cooking is through their oil. Olive oil is a healthy fat used to cook various dishes, from fried eggs to sauteed vegetables and meats. It is also an excellent flavor enhancer in many dishes, adding richness and depth to what is being cooked.
In addition to their culinary uses, olives and oil pressed from olives have a long history of being used for their health benefits. Olives are high in healthy fats, antioxidants, and anti-inflammatory compounds. They have been shown to help reduce the risk of heart disease, cancer, and other chronic illnesses.
How to Make Mediterranean Chicken and Orzo with Lemon and Olives
Mediterranean cuisine is known for its bold flavors and fresh ingredients, making it a popular choice for many home cooks. One dish that exemplifies the deliciousness of Mediterranean cuisine is this easy dish for Chicken and Orzo with Lemon and Olives. This dish is simple to prepare yet packs a punch of flavor that will leave your taste buds wanting more.
Ingredients
▢ 8 Chicken Thighs, skins on ▢ 1 ½ teaspoons Salt ▢ 1 teaspoon black Pepper ▢ 2 tablespoons Olive Oil ▢ 1 ½ cups gluten-free Orzo pasta ▢ 3 cups low sodium Chicken Broth, or Stock ▢ 1 large Garlic clove, minced ▢ 1 small Lemon cut into eight wedges and seeds removed ▢ 1 teaspoon freshly squeezed Lemon Juice ▢ ¾ cup Kalamata Olives pitted and cut in half ▢ 1 large Bay Leaf ▢ 3 tablespoons fresh Oregano, divided*
Instructions
Preheat the oven to 350°F. Season the chicken, covering all sides with salt and pepper.
Heat the olive oil in a heavy Dutch oven or large, oven-proof stockpot over medium-high heat. Working in batches, brown the chicken thighs on all sides for about five minutes. When browned, remove from the pan.
Add the orzo to the pot, stir, letting it toast in the chicken fat until it begins to turn lightly golden in color. Once toasted, add the chicken broth, stirring to deglaze, and remove any browned or stuck-on bits from the pot. Immediately add the garlic, lemon wedges, lemon juice, olives, bay leaf, and half of the oregano, stirring lightly to combine. Lastly, return the chicken to the pot, arranging it in the orzo mixture to not crowd the chicken. Cover and transfer to the preheated oven. Bake for 25 to 30 minutes until the chicken meat is firm and chicken juices run clear.
Taste and adjust the seasoning if necessary; sprinkle with the remaining oregano before serving.
* Or substitute with three teaspoons of dried oregano.
Can Chicken and Orzo with Lemon and Olives be made ahead of time and stored for later meal prep?
Yes! This dish is another dish perfect for making ahead of time. It can be stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2-3 months. Serve cold or reheat in the microwave or cooktop with a bit of water or broth.
To freeze...
Place the baked chicken and orzo with lemons and olives portion into a rigid freezer-safe container, leaving a little space between the lid and the top of the food. If it’s still warm, let it cool completely, seal the container once cooled, and place it in the freezer.
Tips for Success
Follow these simple tips to ensure your success when making this dish:
Choose a heavy Dutch oven or large, oven-proof stockpot with enough surface area to prevent the chicken from being crowded when arranged in the orzo.
You can easily substitute chicken legs if you don’t have chicken thighs.
Toast the orzo in the chicken fat until golden brown.
Use good-quality chicken broth; homemade chicken stock is even better!
Deglaze the pot with the chicken broth before adding the remaining ingredients.
Deseed the lemon.
If you don’t have fresh oregano, substitute dried oregano. Use three teaspoons of dried oregano for each (one) tablespoon of fresh oregano called for in the recipe.
For more healthy recipes that you can make in advance, check out our round-up of ideas in the Meal Prep Collection!
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Before we go...
We hope you’ll love this recipe as much as we do! This dish is perfect for busy weeknights when you want something easy, flavorful, and healthy. The combination of lemon and olives gives the dish a bright and tangy flavor, while the chicken and orzo make it hearty and satisfying. To print or save the recipe, scroll down for the recipe card below. Then try it tonight and enjoy a taste of the Mediterranean in your home! Thanks for stopping by. Have a happy time cooking! XXO Kymberley P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area below.
Enjoy the Recipe!
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Chicken & Orzo with Lemon & Olives
Our Chicken & Orzo with Lemon & Olives boasts tender chicken with hearty orzo, zesty lemon, and briny olives, all coming together in one mouthwatering dish where everyone asks for seconds. Perfect for a quick weeknight dinner or an impressive weekend meal. Get ready to impress your taste buds with this simple yet delicious recipe!
Heavy Dutch Oven or large oven-proof Stockpot [1] with a cover
Cutting Board
Utensils (Cooks Knife, Measuring Cups & Spoons, Tongs, Wooden Spoon)
8 Chicken Thighs, (skins on)
1 ½ teaspoons Salt
1 teaspoon black Pepper
2 tablespoons Olive Oil
1 ½ cups gluten-free Orzo pasta
3 cups low sodium Chicken Broth, (or Stock)
1 large Garlic clove, (minced)
1 small Lemon (cut into eight wedges and seeds removed)
1 teaspoon freshly squeezed Lemon Juice
¾ cup Kalamata Olives (pitted and cut in half)
1 large Bay Leaf
3 tablespoons fresh Oregano, (divided [2])
Preheat the oven to 350°F. Season the chicken, covering all sides with salt and pepper.
Heat the olive oil in a heavy Dutch oven [2] or large, oven-proof stockpot over medium-high heat. Working in batches, brown the chicken thighs on all sides for about five minutes. When browned, remove from the pan.
Add the orzo to the pot, stir, letting it toast in the chicken fat until it begins to turn lightly golden in color. Once toasted, add the chicken broth, stirring to deglaze, and remove any browned or stuck-on bits from the pot. Immediately add the garlic, lemon wedges, lemon juice, olives, bay leaf, and half of the oregano, stirring lightly to combine. Lastly, return the chicken to the pot, arranging it in the orzo mixture to not crowd the chicken. Cover and transfer to the preheated oven. Bake for 25 to 30 minutes until the chicken meat is firm and chicken juices run clear.
Taste and adjust the seasoning if necessary; sprinkle with the remaining oregano before serving.
This recipe can easily be doubled and made with chicken legs. We suggest using a good-quality chicken broth; homemade chicken stock is even better!
Footnotes:
[1] You’ll want to choose a Dutch oven or oven-proof stockpot with enough surface area not to crowd the chicken in the orzo when combined.
[2] Or substitute with three teaspoons of dried oregano.
To Ensure Your Recipe Success:
Choose a heavy Dutch oven or large, oven-proof stockpot with enough surface area to prevent the chicken from being crowded when arranged in the orzo.
You can easily substitute chicken legs if you don’t have chicken thighs.
Toast the orzo in the chicken fat until golden brown.
Use good-quality chicken broth; homemade chicken stock is even better!
Deglaze the pot with the chicken broth before adding the remaining ingredients.
Deseed the lemon.
If you don’t have fresh oregano, substitute dried oregano. Use three teaspoons of dried oregano for each (one) tablespoon of fresh oregano called for in the recipe.
Dinner, Entrée, Lunch, Supper
Mediterranean
Gluten Free
bay leaf, chicken, chicken broth, chicken legs, chicken stock, chicken thighs, kalamata olives, lemon, lemon juice, olive oil, olives, oregano, orzo
Recipe Card with Nutrition powered by WP Recipe Maker (Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.) Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.
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