One-Pan Lemon Chicken and Orzo

Servings: 4

Cook Time: 40 minutes

A zesty blend of ingredients and succulent boneless skinless chicken thighs make this dish a perfect one pan entrée.


  • 1 pkg. HARVESTLAND® Fresh Boneless, Skinless Chicken Thigh Filets (about 1 1/2 lbs.)
  • 1 tbsp. olive oil
  • 1 can reduced-sodium chicken broth (14 oz.)
  • 2 c. Carrots or Zucchini — 1/4 inch sliced
  • 2/3 c. orzo pasta — (uncooked)
  • 1/2 c. Black or Kalamata olives — drained & pitted
  • 1/2 lemon — cut in wedges
  • 1 tbsp. lemon juice
  • 2 tsp. dried oregano
  • 1/4 tsp. Black pepper


  1. Preheat oven to 400ºF. Heat olive oil in a heavy ovenproof skillet on medium-high heat. Cook chicken 3-4 minutes on each side until browned. Drain excess fat.
  2. Add remaining ingredients to pan, stirring to evenly distribute. Bring to a simmer. Remove pan from heat.
  3. Cover and bake, 30-35 minutes, until orzo is done and chicken is cooked through (180ºF). Remove and discard lemon; stir orzo and vegetables before serving.