1. Season the chicken. Dry the chicken breasts well using paper towels, then season on both sides with salt, pepper and dried oregano.

2. Sear the chicken: In a large saute pan with high sides and a lid, heat 1 tablespoon olive oil on medium-high. When the oil shimmers, add the chicken and sear, flipping until well-browned, about 3 minutes per side (the chicken doesn’t need to be cooked through at this point). Use tongs to transfer the chicken to a rimmed plate.

3. Saute the onion: Drop the heat on the pan to medium. Add the remaining tablespoon of olive oil, along with onion. Saute until the onion is beginning to brown, about 5 minutes, then add the garlic.

4. Cook the orzo: Add the orzo and stir until it’s lightly toasted, about 1 minute. Stir in the chicken broth and lemon juice, scraping to release the brown bits stuck to the pan. Raise the heat to bring the liquid to a boil. Once boiling, stir and reduce heat to medium-low.

5. Braise the chicken: Return the chicken to the pan, along with any accumulated juices. Cover and simmer until the liquid is absorbed, the orzo is al dente, and the internal temperature of the chicken reaches 165°F, about 5 minutes.

6. Rest the chicken and cook peas: Use tongs to remove the chicken from the pan and allow to rest on a cutting board. Stir the peas and milk into orzo, season with salt and pepper and cover again, cooking just until peas are tender, about 3 minutes (or 4 minutes if you’re using frozen peas). Remove the lid, stir in baby spinach and cover just until wilted, about 1 minute. Stir to combine. If the orzo is looking dry or sticky, stir in another tablespoon or two of milk.

7. Slice the chicken and serve. Cut the chicken breasts crosswise into strips. Spoon the orzo mixture onto your serving plates and top with the chicken. Sprinkle the lemon zest over top and serve immediately.