Chicken Plccata with Asparagus & Orzo
Courtesy of Chef Aly Romero
Bright, savory, and comforting, this Chicken Piccata with Asparagus and Orzo is a one-pan wonder perfect for springtime cooking. Golden seared chicken rests in a lemony, buttery orzo infused with shallots, garlic, capers, and fresh asparagus. Each bite is layered with depth and freshness.
Finished with a flourish of grated parmesan, parsley, and a squeeze of lemon, this dish strikes the perfect balance between cozy and refined. Made effortlessly using the Thomas Keller Commercial Clad 12-inch Skillet and the OvenBond® Quarter Sheet pan with Rack, it's a meal that is as elegant as it is easy to love.
Ingredients
2-3 chicken breasts, cut in half horizontally
- ½ Tbsp. kosher salt
- ½ tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
2 Tbsp. extra virgin olive oil, plus another 1-2 Tbsp.
- 2 Tbsp. butter, plus another Tbsp.
- 1 shallot, diced
- 3 cloves garlic, minced
- 1-1/2 cups orzo
- 1 lemon zested, plus 2 lemons juiced
- 2-1/2 cups chicken stock
- Asparagus tips
- 2 Tbsp. capers, drained and rinsed
- 1 Tbsp. fresh chopped parsley
- Grated parmesan
- Maldon salt for garnish, if desired
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1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
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Thomas Keller Commercial Clad Stainless Steel Skillet, 12.5-Inch
OvenBond® Tri-ply Quarter Sheet Pan with Rack
Directions
Season chicken breasts on both sides with kosher salt, black pepper, garlic & onion powder.
- In a bowl, add the flour and season it with kosher salt, black pepper, garlic & onion powder.
- Dredge both sides of chicken into the seasoned flour, shake off any excess and add it to a rimmed baking sheet.
- In a 12.5” skillet, pre-heat a dry pan over medium high heat for about 90 seconds, then add equal amounts of extra virgin olive oil and butter.
- Cook the chicken, a few pieces at a time to not crowd the pan for about 2-3 mins. When slightly golden brown, flip and cook for another 2 mins., remove chicken to a plate. Work in batches until all chicken is browned, it will not be fully cooked at this time.
- In the same pan, reduce heat to medium and add another Tbsp. of extra virgin olive oil and butter. Add the diced shallot and garlic and use a wooden spoon to scrape any browned bits off the bottom of the skillet. Then add the orzo and continue to stir 1-2 mins. until it has toasted slightly.
- Next, add the lemon juice and half of the zest, reserving the rest of the zest for garnish. Add the chicken stock, bring to a slow boil, and reduce to a simmer. Season with salt and pepper and let the orzo cook for 2-3 mins.
- Add the chicken into the orzo, along with the asparagus, tucked into the liquid.
- Cover and cook on a low simmer for 8 mins. until orzo has cooked, it may still have liquid, which will continue to absorb as it cools.
- Garnish with capers, reserved lemon zest, fresh chopped parsley, grated parmesan, and another squeeze of lemon if desired. Drizzle it with extra virgin olive oil and a sprinkle of Maldon salt.
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No need to pound the chicken breasts thin for this recipe due to the increased cooking time for the orzo.
