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Lemon Greek Olive Chicken

Lemon Greek Olive Chicken is simple ingredients brought together in one dish. I like to squeeze extra lemon over the top of my chicken.

Lemon Greek Olive Chicken is a simple dish with wonderful flavors. Be careful when cooking this dish to not over cook the orzo pasta or it will become “gummy” tasting. I add rosemary to this dish to kick up the flavor. 

I found this recipe in my Taste of Home Healthy Cooking 2012 Annual Recipes Cookbook.

Stove Top

Recipe serves: 4

Serving size:

  • 1 chicken thigh
  • 1/4 of the pasta 

Total time: 20~30 minutes

Let's grocery shop!

I am assuming you have salt and pepper and do not add it into the recipe total cost.

Pantry & Spices

  • olive oil
  • dried oregano
  • dried rosemary


  • 4 boneless chicken thighs
  • 1 box chicken broth 14.5 oz
  • 1 box orzo pasta
  • 1 lemon
  • greek olives

Let's prep!

Let's cook!

  1. Complete prep from prep tab above.
  2. Heat 1 tablespoon of olive oil and sauté chicken until  the internal temp is 165°F. Remove from pan and keep warm.
  3. Add chicken broth to the pan; bring to boil; scraping up any brown bits from the bottom
  4. Reduce heat to a simmer and add:
    • lemon wedges
    • juiced lemon
    • seasoning
    • orzo
  5. When pasta is fully cooked remove lemon, stir in olives and add chicken. Remove from heat. Enjoy!

This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 7

Side Options

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Christin Lee


It is fun to think that there might be a short cut but the reality is planning plus diligence equals financial freedom.

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