Pollo Plccata con espárragos y orzo

Chicken Plccata with Asparagus & Orzo

Courtesy of Chef Aly Romero

Rated 3.6 stars by 7 users

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

Seasoned flour:

1 tsp. kosher salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder

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.