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Creamy one pan lemon chicken picatta only one pan

ONE PAN LEMON CHICKEN ORZO

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Equipment

  • 1 Large Sauce Pan

Ingredients
  

  • 3 tbsp butter
  • 1 lb boneless chicken thighs (Breasts work too, but cook time will vary)
  • flour, for dredging Optional
  • 1 shallot, diced
  • 3 cloves garlic
  • 1.5 cups orzo
  • 2.5 cups chicken broth
  • .5 cup lemon juice about one lemon
  • 1 bunch asparagus, 1 inch pieces
  • 1 tsp thyme
  • .5 tsp salt & pepper
  • .5 cup parmesan

Instructions
 

  • Heat 1.5 tbsp butter in a large sauce pan over medium-high heat
  • Pour flour onto a plate and dip each chicken thigh in, covering it lightly with flour. (You can skip this step, but it helps give the chicken a nice golden color)
  • Add chicken to the pan and cook until golden, about 3-4 minutes per side. Remove the chicken and set aside.
  • In the same pan, sauté the shallot in remaining butter until translucent, about 6 minutes and the garlic until fragrant. Add Orzo and toast for about 5 minutes. You may need to deglaze the pan here by adding a splash of broth and using your spatula to scrape up the burnt bits on the bottom of the pan.
  • Add remaining chicken broth, capers, thyme, and salt and pepper to the pan. Bring to a boil, and then reduce to a simmer. After about 6 minutes, add chicken thighs, and cover.
  • Cook for 5 minutes and then add asparagus and lemon juice to the pan.
  • After 8 minutes, remove from heat, take chicken out one last time, stir in parmesan, and return chicken to the pan.
  • Enjoy!
Keyword Easy Dinners, Healthy Dinner Ideas, Healthy Recipes, Lemon Chicken Piccata
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