Lemony Chicken & Pea Skillet

Ingredients 

• 4 boneless, skinless chicken thighs

• 1 cup orzo

• 1 cup frozen peas

• 2 1/4 cups chicken broth

• 3/4 cup grated Parmesan, plus more for serving

• 1 lemon

• 2 tbsp olive oil

• Salt and black pepper

• Fresh basil, for serving

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Directions

1.  Season the chicken thighs generously with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden. Transfer to a plate.

3. Add the orzo to the same skillet and toast for about 1 minute in the chicken drippings.

4. Pour in the chicken broth, scraping up the browned bits. Bring to a simmer and nestle the chicken back into the skillet.

5. Cover and cook over medium-low heat for about 8 minutes.

6. Stir the frozen peas into the orzo around the chicken. Cover and cook for another 3 to 5 minutes, until the orzo is tender and the chicken reaches 165°F.

7. Remove from the heat. Stir in the Parmesan, zest of 1 lemon and juice of 1/2 lemon. Add a splash of broth if needed to keep the orzo creamy.

8. Finish with more Parmesan, black pepper, torn fresh basil and extra lemon zest.

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