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Chicken Piccata with Orzo and Asparagus
Italian

Chicken Piccata with Orzo and Asparagus

Tender pan-seared chicken in a lemon-caper butter sauce over orzo. Bright, punchy, ready in 30.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • healthy
  • quick

Ingredients

For 4 servings

  • chicken breast20 oz
  • orzo pasta1 cup
  • asparagus4 cup
  • all-purpose flour4 tbsp
  • lemon2 piece
  • capers6 tsp
  • chicken broth16 tbsp
  • garlic4 clove
  • butter4 tbsp
  • olive oil2 tbsp
  • fresh parsley4 sprig
  • salt1 tsp
  • black pepper½ tsp

You'll need

skillet · pot · bowl

Method

  1. Boil the orzo. Add asparagus to the pot for the last 3 minutes.

    10 min · boil

  2. Pat the chicken dry, season it, and dredge it in flour.

    3 min · prep

  3. Heat the oil and half the butter over medium-high.

    2 min · saute

  4. Sear the chicken 3 minutes per side until golden, then rest it.

    7 min · saute

  5. Lower the heat. Add garlic, capers, broth and lemon juice.

    2 min · simmer

  6. Simmer to reduce the sauce.

    3 min · simmer

  7. Swirl in the remaining butter and return the chicken to coat.

    2 min · prep

  8. Plate the orzo and asparagus, top with chicken, finish with parsley.

    2 min · rest

Serving suggestion

Extra lemon wedges on the side. Piccata likes to be acidic.

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