Mediterranean Olive-Tapenade Stuffed Chicken with Lemon Orzo
Juicy chicken breasts stuffed with a tangy olive tapenade, paired with a refreshing lemon orzo.
Preparation
Get these tasks done before you start cooking.
Preparing the Olive Tapenade
- 1
Combine Ingredients
Combine olives, capers, olive oil, garlic, lemon juice, and parsley in a food processor.
- 2
Pulse
Pulse until finely chopped but not pureed.
- 3
Set Aside
Set aside the tapenade.
Stuffing the Chicken
- 1
Cut Pockets
Carefully cut a pocket into each chicken breast.
Tip: Make a small incision rather than a large cut to help contain the stuffing.
- 2
Stuff Chicken
Stuff each pocket with 2–3 tablespoons of olive tapenade.
Tip: Ensure the chicken is sealed with toothpicks to prevent filling leakage.
- 3
Season
Season chicken breasts with salt and pepper.
How to Make Mediterranean Olive-Tapenade Stuffed Chicken with Lemon Orzo
Total time: 1 h 47 min · Yields 4 servings
- 1
Sear Chicken
Heat olive oil in a skillet over medium-high heat. Sear stuffed chicken on each side until golden brown, about 3–4 minutes per side.
- 2
Bake Chicken
Transfer seared chicken to a baking dish and bake at 375°F (190°C) for 20–25 minutes or until cooked through.
- 3
Cook Orzo
Cook orzo according to package instructions. Drain and return to the pan, then stir in lemon zest, juice, butter, and Parmesan cheese.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
Yes, you can prepare the tapenade and stuff the chicken breasts a day in advance. Store in the refrigerator until ready to cook.
What can I substitute for orzo?
You can use any small pasta like couscous or quinoa for a gluten-free option.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used, but adjust cooking times as they may take longer.
Is there a vegetarian substitute?
For a vegetarian version, use large portobello mushrooms instead of chicken breasts.
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