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Healthy You

One-Skillet Wonder: Lemon-Olive Chicken with Orzo

Monday, February 17, 2020 1:53 PM

There’s nothing better than a warm, hearty meal on a cold winter’s night. Inspired by flavors from the Mediterranean, this quick-and-easy dish is a healthy option for your next family dinner.

Lemon Chicken Orzo


  • 1 tbsp. olive oil
  • 4 boneless skinless chicken thighs (or boneless breast meat if you prefer)
  • 1 can (14-½ ounces) reduced-sodium chicken broth
  • ⅔ cup uncooked whole wheat orzo pasta
  • ½ medium lemon, cut into 4 wedges


  1. In a large nonstick skillet, heat olive oil over medium heat for 2 to 3 minutes.
  2. Brown chicken on both sides; remove from pan.
  3. Add broth to skillet; increase heat to medium-high. Cook 1 to 2 minutes, stirring to loosen browned bits from pan.
  4. Stir in remaining ingredients; bring to a boil.
  5. Reduce heat; simmer, uncovered for 5 minutes, stirring occasionally.
  6. Return chicken to pan. Cook, covered for 5 to 8 minutes or until pasta is tender and the chicken temperature reaches 170°.