Chicken Piccata Orzo Bake
Ingredients
- 4-6 boneless skinless chicken thighs + simple seasonings
- 1/2 an onion, diced
- 2 cloves minced garlic
- chopped asparagus, half a bundle
- 1 cup orzo or more if you’re feeding a lot of people
- 1/2 cup white wine
- 1 whole lemon, half juiced and half sliced
- 2 cups chicken broth
- 1 tbsp Dijon
- 3 tbsp capers
- 2 tbsp creme fraiche
- 1 tbsp butter
- chopped kale (optional)
- fresh herbs (optional)
Preparation
- 1
season your boneless skinless chicken thighs in with Italian seasoning, paprika, garlic powder, salt, pepper - really anything you want then sear off in a hot skillet in olive oil
- 2
sear on both sides for 3-5 minutes each side (don’t worry this will cook again) remove chicken
- 3
add 1/2 a diced onion, 2 cloves minced garlic, and asparagus chopped, cook down for 5-7 minutes - add oil if needed
- 4
add 1 cup of orzo and briefly toast in the skillet then deglaze with 1/4 cup white wine and the juice of 1/2 a lemon, and dijon, now here comes the chicken broth ~2-3 cups worth
- 5
add a few tbsp of creme friche, 1 tbsp butter, chopped kale, and capers we like a lot so we added about 3 tablespoons worth
- 6
slice the other half of your lemon to place on top of chicken and bake at 350 degrees uncovered for 20 minutes
- 7
top with fresh herbs (chives, thyme, parsely) and parm and enjoy!