Creamy Lemon Chicken & Orzo with Spring Vegetables
By Kayla Howey, The Original Dish
Creamy Lemon Chicken & Orzo with Spring Vegetables
By Kayla Howey, The Original Dish
Yield/Serves:
Makes 4 servings
- 1 ½ lbs chicken cutlets
- kosher salt, as needed
- ½ cup all-purpose flour
- 5 tbsp olive oil
- 2 tbsp unsalted butter
- 2 large shallots, thinly sliced
- 4 garlic cloves, minced
- 1 cup orzo
- 1 cup white wine
- 1 ½ cups chicken stock
- ¾ lb asparagus, trimmed + peeled + thinly sliced on an angle
- ½ lb radishes, trimmed + quartered
- ¼ cup sugar snap peas
- 3 tsp lemon zest
- ½ cup heavy cream
- ½ cup fresh lemon juice
- 2 tbsp grated parmesan cheese, plus more for garnish
- ½ cup fresh basil leaves, torn
- 2 tbsp minced chives
Season the chicken cutlets with a pinch of salt on all sides. Pour the flour into a shallow mixing bowl. Add the chicken to the flour and toss well to coat.
Heat an 11" skillet over medium heat. Add 2 tablespoons of the olive oil. Work in batches to sear the chicken, about 4 minutes per side. Transfer the chicken to a plate.
Add the butter to the skillet and let melt. Add the shallots and garlic and cook for a minute until fragrant. Stir in the orzo. Add the white wine and bring to a simmer. Cook for 2 minutes. Add the chicken stock. Bring to a simmer again and cook for 8 minutes, or until the orzo is al dente.
Meanwhile, heat a 9" skillet over medium heat. Add a tablespoon of the olive oil. Once hot, add the asparagus. Sauté for 4-5 minutes until caramelized and tender. Transfer the asparagus to a plate.
Add another tablespoon of the olive oil. Add the radishes. Sauté for 4-5 minutes. Transfer the radishes to the plate. Add the remaining tablespoon of olive oil. Add the sugar snap peas. Sauté for 2-3 minutes. Add all of the vegetables back to the skillet over low heat. Stir in 1 teaspoon of the lemon zest and season with salt to taste.
Stir in the heavy cream, remaining 2 teaspoons of lemon zest, and lemon juice into the orzo. Bring to a simmer. Add the parmesan cheese and let melt. Add the chicken back to the skillet. Simmer for another 3-4 minutes until heated through. Lastly, stir in the basil and chives.
Top the chicken and orzo with freshly cracked black pepper and a sprinkling of parmesan cheese. Serve with the vegetables alongside.
Heat an 11" skillet over medium heat. Add 2 tablespoons of the olive oil. Work in batches to sear the chicken, about 4 minutes per side. Transfer the chicken to a plate.
Add the butter to the skillet and let melt. Add the shallots and garlic and cook for a minute until fragrant. Stir in the orzo. Add the white wine and bring to a simmer. Cook for 2 minutes. Add the chicken stock. Bring to a simmer again and cook for 8 minutes, or until the orzo is al dente.
Meanwhile, heat a 9" skillet over medium heat. Add a tablespoon of the olive oil. Once hot, add the asparagus. Sauté for 4-5 minutes until caramelized and tender. Transfer the asparagus to a plate.
Add another tablespoon of the olive oil. Add the radishes. Sauté for 4-5 minutes. Transfer the radishes to the plate. Add the remaining tablespoon of olive oil. Add the sugar snap peas. Sauté for 2-3 minutes. Add all of the vegetables back to the skillet over low heat. Stir in 1 teaspoon of the lemon zest and season with salt to taste.
Stir in the heavy cream, remaining 2 teaspoons of lemon zest, and lemon juice into the orzo. Bring to a simmer. Add the parmesan cheese and let melt. Add the chicken back to the skillet. Simmer for another 3-4 minutes until heated through. Lastly, stir in the basil and chives.
Top the chicken and orzo with freshly cracked black pepper and a sprinkling of parmesan cheese. Serve with the vegetables alongside.