Tender chicken, creamy orzo, lemon, and peas come together in a single pot for vibrant springtime comfort.
# What You 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
# Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. 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 - Add butter to the pot. Stir in onions and cook for 3 minutes until translucent. Add minced garlic and sauté for an additional minute.
03 - Add orzo pasta and cook, stirring, for 1–2 minutes until lightly toasted.
04 - Pour in chicken broth and bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 7–8 minutes, stirring occasionally.
05 - Return sautéed chicken to the pot. Add peas, lemon zest, and lemon juice. Stir thoroughly and cook uncovered for 4–5 minutes, until orzo is al dente and most liquid has been absorbed.
06 - Remove pot from heat. Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning if needed. Serve warm, garnished with additional lemon zest or Parmesan as desired.
