1. Preheat The Oven — Get your oven to 400°F, because things are about to get cozy.
2. Sauté The Onions — In a large skillet or Dutch oven, heat 1 tablespoon of Lemon Herb Better Butter over medium-high heat. Add the chopped onions and cook for 2-3 minutes until they’re nice and translucent. You want that base to start smelling amazing.
3. Garlic It Up — Add the minced garlic and cook for another 1 minute until it gets fragrant—your kitchen will be smelling irresistible by now.
4. Brown The Chicken — Season the chicken pieces with salt and pepper, and toss them in the pot. Cook until the chicken is browned on all sides, about 3-4 minutes, but don’t worry if it’s not cooked through yet—just get it nice and crispy on the outside.
5. Toast The Orzo — Remove the chicken from the pot and set it aside. Toss the orzo pasta in the pan and cook for 2 minutes, letting it toast just a little. It’ll soak up all that buttery goodness.
6. Add The Liquids — Pour in the chicken broth and water, making sure the orzo is mostly submerged. Bring the mixture to a boil, and let it cook until most of the liquid has been absorbed. Then remove from heat and breathe in that delicious smell.
7. Stir In The Peas And Butter — Toss in the frozen peas and the remaining 3 tablespoons of Lemon Herb Better Butter. Stir until it melts and everything is evenly mixed.
8. Bring The Chicken Back — Add the browned chicken back into the pan and let it nestle into the orzo.
9. Roast To Perfection — Transfer the skillet or Dutch oven to the oven, uncovered. Roast for 15 minutes or until the chicken is cooked through and the flavors have melded together.
10. Garnish And Serve — Finish it off with lemon zest, a sprinkle of fresh parsley or dill, and add more salt and pepper to taste. Serve hot, and enjoy the buttery, lemony magic you just created!
This One-Pot Lemon Herb Chicken Orzo is simple, satisfying, and packed with flavor. The perfect meal to make your weeknight dinners a little more exciting—without the cleanup!
