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Greek Chicken
with Olive Tapenade & Creamy Orzo
25 MIN
2 Servings
From the Test Kitchen
This chicken gets its exciting Greek flavor from a coating of dried oregano and a topping of tapenade—a briny, punchy paste made with niçoise olives. For a simple, flavorful side, we’re tossing orzo with roasted Brussels sprouts and Feta cheese.
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NutritionPER SERVING
-
Calories750 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 2 Tbsps Crème Fraîche
- 1 clove Garlic
- 1 Lemon
- 4 oz Orzo Pasta
- 1½ oz Feta Cheese
- 1 oz Pitted Niçoise Olives
- ½ lb Brussels Sprouts
- 1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Cook the pasta:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare & roast the Brussels sprouts:
While the pasta cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Carefully transfer to the pot of cooked pasta. Cover to keep warm.
3
Cook the chicken:
While the Brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and loosely cover the pan with aluminum foil. Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Prepare the remaining ingredients:
While the chicken cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
While the chicken continues to cook, to the pot of cooked pasta and Brussels sprouts, add the crème fraîche, cheese (crumbling before adding), the juice of all 4 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy
1
Cook the pasta:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare & roast the Brussels sprouts:
While the pasta cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Carefully transfer to the pot of cooked pasta. Cover to keep warm.
3
Cook the chicken:
While the Brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and loosely cover the pan with aluminum foil. Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Prepare the remaining ingredients:
While the chicken cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
While the chicken continues to cook, to the pot of cooked pasta and Brussels sprouts, add the crème fraîche, cheese (crumbling before adding), the juice of all 4 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy
Tips from Home Chefs