Kalamata-Lemon Chicken

Name: Kalamata-Lemon Chicken
Ingredients: 1 lb boneless skinless chicken thighs; 1 tablespoon olive oil; 2/3 cup dried orzo pasta; 1/2 cup drained pitted kalamata olive; 1 (14 ounce) can chicken broth; 1/2 lemon (cut into wedges or chunks); 1 tablespoon lemon juice; 1 teaspoon all purpose Greek seasoning; hot chicken broth (optional); snipped fresh oregano (optional)

10 ingredients

5 steps

Ingredients

1 lb boneless skinless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo pasta
1/2 cup drained pitted kalamata olive
1 (14 ounce) can chicken broth
1/2 lemon (cut into wedges or chunks)
1 tablespoon lemon juice
1 teaspoon all purpose Greek seasoning
hot chicken broth (optional)
snipped fresh oregano (optional)

Directions

1

Preheat oven to 400 degree F.
2

In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
3

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.
4

Cover and bake for 35 minutes or until chicken is tender and no longer pink.
5

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