Sear the chicken: Cut the chicken into bite sized pieces, all evenly sized if possible. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large lidded skillet over medium-high heat, then pour in the chicken. Sear until golden, then set aside on a separate plate.
2 large chicken breasts, 1 tbsp olive oil
Build the base: Reduce the heat to medium and melt 1 tablespoon butter in the same skillet. Add the 1 small onion, diced and cook, stirring occasionally, for 2–3 minutes until softened. Add the garlic cloves, minced, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt, and cook for another minute until fragrant.
1 tbsp butter, 1 small onion, 3 garlic cloves, ½ tsp dried thyme, ½ tsp salt
Deglaze with wine: Pour in the 1/2 cup white wine and scrape up any browned bits from the bottom of the pan. Let it bubble for a moment, then stir in the 1 ½ cups orzo.
½ cup white wine, 1 ½ cups dried orzo
Add broth and lemon: Pour in the 2 1/2 cups chicken broth and stir to combine. Zest and juice the 1 lemon, zested and juiced straight into the pan. Give everything a good stir.
1 lemon, 2 ½ cups chicken broth
Simmer until done: Place the lid on the skillet and cook over medium heat for 7–8 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid. Add the chicken back once most of the liquid is soaked up, to heat it up again.
Serve: Spoon into bowls and finish with freshly grated Parmesan for serving. Enjoy!
Parmesan for serving
