Kalamata Lemon Chicken


To save time when preparing this chicken main dish, skip the browning step and place the ingredients into a baking dish. The baking time won't change, but your prep time will be knocked down to nearly nothing.

Kalamata Lemon Chicken
Prep Time:
10 mins
Bake Time:
35 mins
Total Time:
45 mins


  • 1 - 1 ¼ pound skinless, boneless chicken thighs

  • 1 tablespoon olive oil

  • cup dried orzo

  • ½ cup drained, pitted kalamata olives

  • 1 14 ounce can chicken broth

  • ½ lemon, cut into wedges or chunks

  • 1 tablespoon lemon juice

  • 1 teaspoon dried Greek seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • Hot chicken broth (optional)

  • Fresh snipped oregano (optional)


  1. In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.

  2. Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.

Nutrition Facts (per serving)

309 Calories
11g Fat
24g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 309
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 91mg 30%
Sodium 837mg 36%
Total Carbohydrate 24g 9%
Total Sugars 1g
Protein 27g
Vitamin C 8.3mg 42%
Calcium 20.2mg 2%
Iron 2.2mg 12%
Potassium 263mg 6%
Folate, total 64.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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