Chicken, lemon, orzo, and peas come together for a vibrant one-pot spring dinner with creamy Mediterranean notes.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into 1-inch pieces
→ 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 uncooked orzo pasta
→ 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 kosher salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces and season with salt, pepper, and dried oregano. Sauté for 4 to 5 minutes until golden and just cooked through. Transfer chicken to a plate and reserve.
02 - In the same pot, add unsalted butter and finely chopped onion. Sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute, stirring frequently.
03 - Add uncooked orzo pasta to the pot and toast for 1 to 2 minutes, stirring constantly to prevent sticking.
04 - Pour in low-sodium chicken broth and bring the mixture to a gentle boil. Reduce heat to a simmer, cover, and cook for 7 to 8 minutes, stirring occasionally until orzo begins to soften.
05 - Return cooked chicken to the pot along with thawed peas, lemon zest, and lemon juice. Stir thoroughly and cook uncovered for 4 to 5 minutes until orzo is al dente and most of the liquid is absorbed.
06 - Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Taste and adjust seasoning as needed. Serve warm, garnished with extra lemon zest or Parmesan as preferred.
