One pot chicken and orzo isn't a set-it-and-forget-it recipe, but it is a great recipe for getting into the family dinner zone feeling. Sear the chicken until golden brown, then toast the orzo in the residual fat to develop extra flavor. Clocking in around one hour prep to plate, this recipe is a complete one-pot meal that's perfect for weeknights.
Unfold the chicken breasts then pat very dry. Season on both sides with the Italian seasoning, paprika, salt, garlic powder, onion powder, and pepper.
Heat a 12” skillet over medium high heat; add the butter and oil and heat until the butter melts, then foams. Transfer the chicken to the skillet and arrange in a single layer; sear, undisturbed, until golden brown, 6-7 minutes. Flip and sear the other side for 3 minutes longer. Using tongs, remove the chicken to a plate and set aside.
Add the orzo and onion to the skillet and toss in the remaining fat. Saute, stirring frequently, for 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute more.
Pour the wine into the skillet to deglaze. Stir and scrape the bottom of the skillet until any browned or stuck bits have been loosened and the bottom appears “clean”.
Add the chicken stock and stir to combine. Bring the liquid to a boil, then reduce the heat to medium low.
Nestle the chicken into the pasta and broth mixture and tuck the thyme sprig in between the chicken; cover and simmer for 15 minutes, or until the broth is mostly absorbed and the chicken reaches an internal temperature of at least 165°F.
Remove the chicken using tongs and again place onto a plate; tent with foil to keep warm. Add the parmesan cheese, frozen peas, and lemon juice. Stir until the cheese melts, the peas defrost, and a light sauce forms. Taste for seasoning and add salt and pepper to taste, if needed.
Return the chicken to the skillet and garnish with fresh thyme leaves, or plate the chicken with the orzo and serve right away.