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
Directions
Season the chicken thighs generously with salt and pepper.
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.
Add the orzo to the same skillet and toast for about 1 minute in the chicken drippings.
Pour in the chicken broth, scraping up the browned bits. Bring to a simmer and nestle the chicken back into the skillet.
Cover and cook over medium-low heat for about 8 minutes.
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.
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.
Finish with more Parmesan, black pepper, torn fresh basil and extra lemon zest.
