One-Pot Lemon-Garlic Chicken with Orzo and Peas

Pat the chicken dry with a paper towel, then brush about 1 tablespoon olive oil on both sides of each chicken breast. Season both sides of each chicken breast liberally with salt, paprika, pepper, and garlic powder.

Heat 1 tablespoon olive oil in a large skillet or sauce pan over medium-high heat, then add the chicken. Cook for 4 to 5 minutes, or until the chicken easily lifts up from the pan and does not stick, and the bottom side has developed a nice sear. Flip each chicken breast and cook until the other side develops a sear, another 4 minutes. The chicken does not need to be cooked all the way through at this point. Once the chicken is seared, transfer to a separate plate.

If there is no olive oil left in the pan, add another tablespoon. Add the orzo and garlic and let it toast until they start to brown, then add the chicken broth and lemon juice. Add the chicken back to the pan. Bring to a boil, then lower the heat to a simmer. Cover the pan and cook until the liquid has been absorbed and the orzo is cooked completely, about 13 minutes.

Transfer the chicken to a plate, let it rest for 5 minutes, then slice. Meanwhile, add the peas to the orzo and stir together. Cook over low heat, covered, for 3 to 4 minutes until the peas are cooked. Return the chicken to the pan and add the lemon slices, lemon zest, and parsley as a garnish, then serve.