More Great Recipes: Main Dish

Kalamata-Lemon Chicken

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


1 to 1-1/4-pound skinless, boneless chicken thighs
• 1 tablespoon olive oil
• 2/3 cup dried orzo
• 1/2 cup drained, pitted kalamata olives
• 1 14-ounce can chicken broth
• 1/2 of a lemon, cut into wedges or chunks
• 1 tablespoon lemon juice
• 1 teaspoon dried Greek seasoning
• Hot chicken broth (optional)
• Fresh snipped oregano (optional)

Preheat oven to 400 degree F. In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170 degree F).

Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana