Lemon Chicken with Artichokes & Olives over Orzo
Tender chicken cutlets in a bright lemon-garlic white wine sauce with artichoke hearts, Kalamata olives and capers, served over orzo. A Mediterranean weeknight favorite that packs well for lunch.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 lb Boneless skinless chicken breasts, halved into thin cutlets
- 2 tbsp All-purpose flour
- 1 tbsp Extra-virgin olive oil
- 3 cloves Garlic, sliced
- 1/3 cup Dry white wine
- 1/2 cup Low-sodium chicken broth
- 1 (14 oz) can Artichoke hearts in water, drained and quartered
- 1/3 cup Kalamata olives, halved
- 1 tbsp Capers, rinsed
- 1 Lemon
- 1 cup Orzo
- 2 tbsp Fresh parsley, chopped
Directions
- Cook the orzo according to the package and drain.
- Season the cutlets and dust with flour. Sear in the oil over medium-high heat, 3 minutes per side, until cooked through. Set aside.
- Add the garlic to the pan for 30 seconds, then the wine. Simmer 1 minute, then add the broth, artichokes, olives, capers and the juice of the lemon. Simmer 3 minutes.
- Return the chicken to the pan to warm through. Serve over the orzo with parsley.
Calorie breakdown
Orzo 170 · chicken 156 · olive oil 30 · artichokes 25 · olives 25 · wine 16 · flour 14 · lemon 3 · garlic 2 · broth 1 · capers 1 · parsley 1
💡 Lighter tip: Swap the orzo for cauliflower rice to bring it down to about 300 calories.
Helpful for this recipe
Stainless steel skilletShop on Amazon →Meat malletShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →