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–+ servings

Spring Chicken and Orzo with Peas

This comforting one-pot dish combines crispy brown chicken thighs with tender orzo pasta and bright green peas. The process involves browning the chicken, sautéing aromatics, cooking the orzo in flavorful broth, and finishing with a squeeze of lemon for a fresh, springtime finish. The final dish has a warm, slightly creamy texture, with crispy chicken skin and bursting pea pops in every bite.
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Course: Main Course
Cuisine: Seasonal
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 420kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 4 pieces chicken thighs, bone-in, skin-on
  • 1 cup orzo
  • 1 cup fresh peas or frozen peas
  • 2 cloves garlic, minced
  • 1 shallot shallot, chopped
  • 3 cups chicken broth preferably homemade
  • 2 tablespoons olive oil good quality extra virgin
  • 1 lemon lemon, zested and juiced for brightness
  • to taste salt and pepper

Instructions

  • Pat the chicken thighs dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook until golden and crispy, about 6-8 minutes. Flip and cook another 4-5 minutes until cooked through. Remove and let rest.
  • Lower the heat to medium. Add the chopped shallot to the same pan and cook until translucent, about 2 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 30 seconds, filling your kitchen with a warm, savory aroma.
  • Add the orzo to the pan, stirring to coat it with the aromatics and oil. Toast the orzo for about 2 minutes until it turns lightly golden and smells nutty.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then stir in the peas. Cook until the orzo is tender and the broth has thickened slightly, about 8-10 minutes, ensuring the peas stay bright green.
  • While the orzo cooks, shred the rested chicken into bite-sized pieces. Once the orzo is tender, stir the shredded chicken back into the pan to reheat and combine all flavors.
  • Squeeze fresh lemon juice over the dish, then stir to combine. Taste and adjust seasoning with salt and pepper as needed. For a final bright note, sprinkle with lemon zest and chopped herbs if desired.
  • Allow the dish to rest off the heat for about 2 minutes to let flavors meld. Serve warm, with extra lemon or herbs if you like, and enjoy the vibrant spring flavors in every bite.

Notes

For extra richness, add a drizzle of good olive oil or a sprinkle of fresh herbs at the end. This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth to keep it moist.

Nutrition

Calories: 420kcal | Carbohydrates: 45g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 650mg | Potassium: 600mg | Sugar: 4g | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg