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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 a quick weeknight dinner or a simple yet impressive dish for entertaining. Our recipe is a must-try for anyone looking for a delicious and comforting meal that is easy to make and filled with amazing flavors!

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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.

ABOUT THIS RECIPE (per serving)

Gluten FreeDairy FreeNut FreeQuick & EasyHealthy ChoicesSoy Free
Servings:  6 to 8 people
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes
Course : Dinner, Entrée, Lunch, Supper
Cuisine : Mediterranean
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 562
Fat 34
Carbohydrates 33
Protein 32

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.

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

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.

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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.

A beautifully captured image of a plate filled with vibrant and aromatic Chicken & Orzo with Lemon & Olives, accompanied by a yellow lemon slice and a few olive pieces.

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

  1. Preheat the oven to 350°F. Season the chicken, covering all sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.

A beautifully captured image of a plate filled with vibrant and aromatic Chicken & Orzo with Lemon & Olives, accompanied by a yellow lemon slice and a few olive pieces.
Make it picture perfect every time!

Check out the Tips, Tricks, and Step-by-Step photos above .

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!
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Entrée, Lunch, Supper
Cuisine Mediterranean
Servings 6 to 8 people
Calories 562 kcal

EQUIPMENT

  • 1 Heavy Dutch Oven or large oven-proof Stockpot [1] with a cover
  • Utensils (Cooks Knife, Measuring Cups & Spoons, Tongs, Wooden Spoon)

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 [2]
Add ingredients to your "Quick Access Shopping List" before ordering online.
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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 [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.
    8 Chicken Thighs,, 1 ½ teaspoons Salt, 1 teaspoon black Pepper
  • 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.
    2 tablespoons Olive Oil, 1 ½ cups gluten-free Orzo pasta, 3 cups low sodium Chicken Broth,, 1 large Garlic clove,, 1 small Lemon, 1 teaspoon freshly squeezed Lemon Juice, ¾ cup Kalamata Olives, 1 large Bay Leaf, 3 tablespoons fresh Oregano,
  • Taste and adjust the seasoning if necessary; sprinkle with the remaining oregano before serving.
Tried this recipe?Please consider Leaving a Review.

It’s super helpful for others and us!

YOUR OWN NOTES

KITCHEN NOTES

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.

Nutrition

Calories: 562kcalCarbohydrates: 33gProtein: 32gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 148mgSodium: 999mgPotassium: 540mgFiber: 3gSugar: 1gVitamin A: 229IUVitamin C: 1mgVitamin D: 0.1µgCalcium: 76mgIron: 3mg
Keyword 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.

RECIPE TAGS:

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A beautifully captured image of a plate filled with vibrant and aromatic Chicken & Orzo with Lemon & Olives, accompanied by a yellow lemon slice and a few olive pieces.
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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
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  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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