One-Pot Lemon Orzo Chicken Peas (Printer View)

Enjoy a vibrant blend of chicken, lemon, orzo, and peas in an easy, creamy Mediterranean-inspired main dish.

# Components:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 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 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

# Method:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt, pepper, and oregano. Sauté for 4 to 5 minutes, turning as needed, until golden and just cooked through. Remove chicken to a plate and reserve.
02 - In the same pot, add butter and onion. Sauté for 3 minutes until onion is translucent. Incorporate minced garlic and cook for an additional minute.
03 - Stir in orzo and toast for 1 to 2 minutes, stirring constantly, until lightly golden.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 7 to 8 minutes, stirring occasionally.
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, or until orzo is al dente and most liquid is absorbed.
06 - Remove from heat. Stir in Parmesan cheese and fresh parsley. Adjust salt and pepper to taste. Serve warm, garnished with extra lemon zest or Parmesan if desired.

# Expert Advice:

01 -
  • It only dirties one pot—so you’ll spend more time eating and less time scrubbing.
  • The lemon really brightens up the orzo, making leftovers taste like fresh spring.
02 -
  • Don’t leave the orzo unattended or it will stick and become mushy—stir often and scrape the bottom.
  • I once forgot to zest before juicing the lemon, making it awkward to grate over a soggy rind; always zest first!
03 -
  • If you use low-sodium broth, adjust salt carefully; taste at the end for perfect seasoning.
  • Fresh Parmesan melts better and doesn’t make the dish gritty—grate it yourself if you can.
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