Zesty chicken, lemon, orzo, and peas create a creamy main dish in one pot for simple springtime dining.
# 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 garlic cloves, minced
05 - Zest and juice from 1 large lemon
06 - 2 tablespoons fresh parsley, chopped
→ Grains & Pasta
07 - 1 1/2 cups orzo pasta (uncooked)
→ Dairy
08 - 1/3 cup Parmesan cheese, grated
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 as needed
14 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken cubes; season with salt, pepper, and oregano. Sauté for 4 to 5 minutes until golden brown and cooked through. Remove chicken and set aside.
02 - Melt butter in the same pot. Add chopped onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 1 additional minute.
03 - Add orzo to the pot and stir constantly for 1 to 2 minutes, allowing the grains to lightly toast.
04 - Pour in chicken broth. Bring to a gentle boil, then lower heat and cover. Simmer for 7 to 8 minutes, stirring occasionally.
05 - Return cooked chicken to the pot with peas, lemon zest, and juice. Stir and cook uncovered for 4 to 5 minutes, orzo should be al dente and most liquid absorbed.
06 - Remove from heat. Stir in grated Parmesan and chopped parsley. Adjust salt and pepper to taste. Serve warm, garnished with additional lemon zest or Parmesan if desired.
