Chicken Pot Pie Orzo

In a bowl, combine 1 tbsp olive oil, smoked paprika, lemon pepper seasoning, salt, and pepper to create a marinade.

Add the chicken breasts to the marinade and toss to coat evenly.

Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear on both sides until golden brown and cooked through. Remove from the pan and set aside.

In the same skillet, melt the butter. Add the diced onion, carrots, and celery. Sauté until the vegetables have softened.

Add the chopped fresh thyme, rosemary, sage, and minced garlic to the pan. Cook for one minute until fragrant.

Stir in the orzo pasta and toast for 1-2 minutes.

Pour in the chicken broth and season with additional salt and pepper if desired. Stir everything together.

Bring the mixture to a simmer, then cover the pan, reduce the heat to low, and cook until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.

Stir in the frozen peas.

Pour in the heavy cream and stir until the sauce is creamy and well combined.

Slice the cooked chicken. Serve the creamy orzo topped with the sliced chicken, and garnish with Parmesan cheese and fresh parsley if desired.