Can eat this on repeat every week! Delish!

1. Preheat your oven to 375°F (190°C).

2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper, and cook until it’s nicely browned and nearly cooked through. Transfer to a plate and set aside.

3. In the same skillet, add the onion and cook until softened. Stir in garlic and thyme, and sauté for another minute until fragrant.

4. Sprinkle flour over the cooked onions and garlic, stirring to coat. Gradually whisk in the chicken broth, ensuring no lumps form. Simmer until the sauce has thickened slightly.

5. Stir in the heavy cream, lemon zest, and lemon juice. Add the uncooked orzo and frozen peas to the skillet, followed by the cooked chicken. Give everything a good mix to ensure it’s evenly combined.

6. Remove the skillet from the heat. Sprinkle the mozzarella and Parmesan cheeses over the top of the mixture.

7. Transfer the skillet to the oven and bake for 20-25 minutes, until the orzo is tender and the cheese is bubbly and golden.

8. Let it cool slightly before garnishing with chopped parsley. Serve warm and enjoy the creamy, citrusy goodness!

– For a lighter version, you can use milk instead of heavy cream and reduce the amount of cheese.
– Add a sprinkle of red pepper flakes if your family enjoys a spicy kick.
– If you don’t have an ovenproof skillet, just transfer your mixture to a greased baking dish before adding the cheese and baking.
– Got vegetarians at the table? Skip the chicken and add mushrooms or chickpeas for a meat-free twist.
– If you have leftovers, they reheat beautifully for lunch the next day. Just cover the baking dish with foil and warm in the oven until heated through.