One-Skillet Chicken with Buttery Orzo and Olives

Say hello to your new favorite orzo dish. This one-skillet pasta recipe features chicken thighs seared in butter with fragrant fennel, Greek Calamata olives and flavorful orzo.

Orzo mixed with olives pictured with a separate plate of cooked chicken
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  • Category Title Entree

  • Cuisine Type American

  • Level Medium

Recipe By: Delallo



  • Preheat oven to 400F. Salt and pepper both sides of chicken thighs.
  • In an ovenproof skillet over medium-high heat, melt 2 tablespoons of butter. Cook the chicken, skin-side-down. Once the chicken becomes opaque around the edges and the skin is golden brown, about 6-8 minutes, turn the chicken skin-side-up and place in the oven.
  • Bake uncovered until chicken is cooked through, about 10-15 minutes. Transfer chicken to a plate and set aside.
  • Place the skillet on the stovetop on medium heat. Add fennel bulb, onion and olives. Cook until onion is golden, about 5 minutes.
  • Add orzo. Cook until pasta is nutty brown, about 3 minutes. Pour in wine and cook, stirring until the liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more. Repeat until orzo is tender and broth is mostly absorbed, about 10-15 minutes.
  • Remove from heat and stir in lemon juice and butter. Top with fennel fronds and chicken. Serve immediately.

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