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One-Dish Lemon Chicken and Pea Orzo
Rachel Kim

One-Dish Lemon Chicken and Pea Orzo

Orzo gives you the feel of chicken noodle soup after the broth has tucked itself into the pasta. Lemon keeps the dish clean and bright, while peas add sweetness without another cutting board. Stir the orzo once midway so the grains at the corners don't fuse together.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 3/4 lbs boneless skinless chicken thighs
  • 1 1/2 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 lemons zested and juiced
  • 1 1/2 cups frozen peas
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and spread the orzo in a 9-by-13-inch baking dish.
  2. Pour in the broth and lemon juice, then stir in the zest, frozen peas, salt and black pepper.
  3. Arrange the chicken thighs over the orzo and press them down until their bottoms touch the liquid.
  4. Cover tightly with foil and bake for 25 minutes.
  5. Lift the chicken briefly, stir the orzo from the corners, replace the chicken and bake uncovered for 15 to 20 minutes more.
  6. Check that the chicken reaches 165°F and the orzo is tender, then rest the dish for 5 minutes.