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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: Austin Carter
Servings: 4

Equipment

Ingredients

  • Chicken thighs bone-in, skin-on – 4 pieces
  • Orzo – 1 cup
  • Fresh peas or frozen peas – 1 cup
  • Garlic minced – 2 cloves
  • Shallot chopped – 1 medium
  • Chicken broth preferably homemade – 3 cups
  • Extra-virgin olive oil – 2 tablespoons
  • Lemon zest and juice – 1 lemon
  • Salt – to taste
  • Freshly cracked black pepper – to taste

Instructions

  • Heat olive oil in a large skillet or Dutch oven over medium heat
  • Season chicken thighs with salt and pepper
  • Add chicken thighs, skin-side down, and cook for 6–7 minutes until golden and crispy
  • Flip chicken and cook for another 6–7 minutes until fully cooked (internal temperature of 165°F or 74°C)
  • Remove chicken from the skillet and set aside
  • In the same skillet, add minced garlic and chopped shallots, and sauté for 2–3 minutes until softened
  • Stir in orzo and cook for 1–2 minutes, allowing it to absorb some of the garlic and shallot flavors
  • Pour in the chicken broth and bring to a boil
  • Lower the heat to a simmer and cook for 10–12 minutes until the orzo is tender and most of the liquid is absorbed
  • Add peas and cook for 2–3 minutes until heated through
  • Return chicken to the skillet and toss with the orzo and peas
  • Stir in lemon zest and juice
  • Season with additional salt and pepper if desired
  • Serve warm

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