Creamy Lemon Orzo with Chicken and Peas

By Sprig Originals ✓ · cooked up in Sprig

A gentle, one-pan supper that cooks like risotto but without the fuss: little pieces of golden chicken, soft orzo simmered right in the broth until creamy, and sweet peas stirred through. The lemon is barely there — just enough to keep it fresh — and the parmesan makes it taste like the mac and cheese kids already love. Everything happens in one skillet in about half an hour.

Ingredients

• 2 tbsp olive oil
• 1 1/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 2 cloves garlic, finely grated
• 1 1/2 cups dried orzo
• 3 1/2 cups low-sodium chicken broth
• 1 cup frozen peas
• 1/3 cup heavy cream
• 3/4 cup grated parmesan
• 1 lemon (zest of half, 1 tbsp juice)
• salt and black pepper

Instructions

1. Pat the chicken pieces dry and season with 3/4 tsp salt and a few grinds of pepper. Heat the olive oil in a large deep skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the chicken in a single layer and cook, stirring only twice, for 5 to 6 minutes, until golden on the outside and cooked through (165°F). Scrape it onto a plate.
3. Lower the heat to medium. Add the garlic and the orzo to the same pan and stir constantly for 1 minute, until the orzo smells toasty and looks lightly golden.
4. Pour in the chicken broth, scraping up any browned bits. Bring to a gentle simmer and cook uncovered for 9 to 11 minutes, stirring every couple of minutes so the orzo does not stick, until the pasta is tender and most of the liquid has been absorbed into a loose, saucy consistency.
5. Stir in the frozen peas and cook 2 minutes more, just until bright green and hot through.
6. Turn off the heat. Stir in the cream, parmesan, lemon zest, 1 tablespoon lemon juice, and the chicken along with any juices from the plate. Let it sit 2 minutes to thicken, then taste for salt and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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