Mediterranean Lemon Chicken with Artichokes and Orzo

Mediterranean Lemon Chicken With Artichokes And Orzo Recipe

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Lisa Neilson


I like this pasta dish because it's different and tastes exotic. Doesn't take a long time to prepare. You could also add capers for an extra touch. If you don't have orzo on hand, bow tie pasta works too.


★★★★☆ 1 vote

10 Min
30 Min


  • 6 oz
    orzo pasta
  • 1/2 c
    kalamata olives, pitted
  • 1/2 lb
    boneless skinless chicken, cut into bite size pieces
  • 3/4 tsp
  • 1/4 tsp
  • 2 small
    cans artichoke hearts in brine, drained and quartered
  • 3
    garlic cloves, minced
  • 1 1/2 tsp
    fresh oregano leaves or 1/2 teaspoon dried
  • 1 c
    chicken broth
  • 2 Tbsp
    fresh lemon juice

How to Make Mediterranean Lemon Chicken with Artichokes and Orzo


  1. Cook the orzo according to package directions. Drain and transfer to a large bowl. Stir in olives. Keep warm.
  2. Sprinkle the chicken with salt and pepper. Spray a large nonstick skillet with nonstick spray and cook until browned. Transfer chicken to a plate.
  3. Add the artichoke hearts, garlic, and oregano to the skillet. Cook, stirring constantly until fragrant. Return the chicken to the skillet and add the broth and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
  4. Add chicken and artichoke mixture to pasta in large bowl. Serve with a smile!

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About Mediterranean Lemon Chicken with Artichokes and Orzo

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Mediterranean
Other Tag: Healthy

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