Place the chicken thighs in a large bowl and add 1 tablespoon lemon pepper and ½ teaspoon salt. Toss to evenly coat the chicken.

Heat 2 teaspoons olive oil in large nonstick skillet set over medium-high heat. Add the chicken and brown, about 2 minutes per side. Transfer the chicken to a plate.

Heat the remaining 1 ½ teaspoon in a small section of the skillet and add the garlic to the oil. Saute for 1 minute.

Pour in the chicken broth and stir in 1 tablespoon lemon pepper and ½ teaspoon salt. Bring to a boil, then stir in the orzo.

Nestle the chicken thighs into the orzo mixture and reduce the heat so that the mixture is simmering lively.

Cover and cook until the orzo is tender and chicken thighs are cooked through, about 10 minutes.

In the last minute of cooking, stir in the peas, pushing them down into the mixture to cook, and squeeze in the lemon juice.

Garnish with parsley and adjust seasonings as desired. Serve.