One Skillet Chicken and Orzo with Spring Veggies

When spring finally shows up, this is one of the first things I want to make. Crispy skinned chicken thighs cook right on top of buttery orzo, and the asparagus and peas keep it feeling fresh.

Lots of lemon and garlic brighten everything up. And because it all happens in one skillet, cleanup is easy, which I never complain about.

One Skillet Chicken and Orzo with Spring Veggies

Ingredients:

• Chicken thighs, bone in, skin on

• 4-5 tbsp butter

• Orzo pasta (1 lb)

• Fresh garlic, chopped finely (I used a whole head)

• Fresh thyme, chopped

• Fresh rosemary, chopped

• Asparagus, sliced

• Lemon, juice and Zest

• Peas, canned, fresh or frozen (preferably fresh)

• S + P

• Red pepper flakes

• Dry white wine, buy a cheap one

• Olive oil

• Broth, chicken or veggie (32 oz)

• Half& half or coconut milk (1 can or 1 1/2 cups)

• Grated parmesan (1/4- 1/2 cup)

• Pancetta (optional)

Instructions:

1. Season your chicken with S + P, olive oil and red pepper flakes. Heat a large skillet over medium-high heat. Sear the chicken on both sides for 6-8 minutes (each side). Remove the chicken from the pan and place aside.

2. On medium heat, add the butter and once it melts, add the garlic and lemon zest, and cook until fragrant, about 1 minute. Stir in the orzo, pancetta and fresh herbs and sauté until the orzo is golden and toasted about, 3-4 minutes. Add in the white wine (I used about 1 cup) and deglaze the pan then stir in some of the broth (1 cup) along with the lemon juice.

3. Turn the heat to low and add the veggies, then slowly continue to pour in the remaining broth.

4. Add the half& half and parmesan. Stir then place the chicken along with the juices over the orzo. Bake

5. Bake uncovered for 15 minutes. Remove from the oven and serve while hot.

6. Enjoy!