Comforting orzo, chicken, peas, and lemon combine for a creamy, flavorful spring dinner cooked in one pot.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into 1-inch cubes
→ Vegetables
02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped
→ Grains & Pasta
07 - 1 1/2 cups orzo pasta (uncooked)
→ Dairy
08 - 1/3 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 3 cups low-sodium chicken broth
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high. Add chicken cubes and season with salt, pepper, and oregano. Sauté for 4–5 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
02 - In the same pot, melt butter and add onion. Sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in orzo, toasting for 1–2 minutes while stirring frequently.
04 - Pour in chicken broth. Bring to a gentle boil, reduce heat to simmer, cover, and cook for 7–8 minutes, stirring occasionally.
05 - Return chicken to the pot with peas, lemon zest, and lemon juice. Stir well, cook uncovered for 4–5 minutes, or until orzo is al dente and most liquid is absorbed.
06 - Remove from heat. Stir in Parmesan cheese and parsley. Adjust seasoning to taste. Serve warm, garnished with additional lemon zest and Parmesan as desired.
