Tender chicken and buttery orzo blend with garlic, peas, and herbs in a creamy, easy one-pot meal.
# Components:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Aromatics & Base
04 - 3 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced
→ Orzo & Liquid
08 - 1 1/2 cups orzo pasta
09 - 3 cups low-sodium chicken broth
10 - 1/2 cup whole milk or half-and-half
→ Vegetables & Herbs
11 - 1 cup frozen peas
12 - 1/4 cup freshly grated Parmesan cheese
13 - 2 tbsp fresh parsley, chopped
14 - Zest of 1 lemon
15 - Freshly cracked black pepper, to taste
# Directions:
01 - Season the chicken pieces with salt and pepper.
02 - In a large, deep skillet or Dutch oven, melt 2 tbsp butter with olive oil over medium-high heat. Add the chicken pieces and sauté until lightly golden and just cooked through, 5–6 minutes. Remove chicken to a plate and set aside.
03 - In the same pan, add the remaining 1 tbsp butter. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add orzo and toast, stirring, for 1–2 minutes.
05 - Pour in the chicken broth and milk. Bring to a simmer, scraping up any browned bits from the bottom.
06 - Reduce heat to medium-low. Cover and cook, stirring occasionally, for 10–12 minutes, or until orzo is al dente and most of the liquid is absorbed.
07 - Stir in the peas and cooked chicken. Cook 2–3 minutes until peas are heated through and chicken is warmed.
08 - Remove from heat. Stir in Parmesan, parsley, and lemon zest. Season with additional pepper to taste. Serve immediately.
