Creamy Lemon Chicken with Asparagus & Orzo

Golden pan-seared chicken and tender asparagus in a bright, silky lemon-Parmesan pan sauce, spooned over orzo. A one-skillet dinner that tastes like spring.

Ingredients

• 2½ lb boneless chicken breasts, in thin cutlets
• 1 lb asparagus, in 2-inch pieces
• 1 cup chicken broth
• ¾ cup milk
• ¼ cup grated Parmesan
• 1 large lemon, zested and juiced
• 2 garlic cloves, minced
• 1 cup orzo

From your pantry: 2 tbsp flour, for dredging, 1 tbsp butter, 1 tbsp olive oil, 1 tbsp Dijon mustard, 1 tsp Italian seasoning, 1 tsp garlic powder, salt, pepper.

Instructions

1. Boil the orzo in salted water until tender and drain. Season the chicken with Italian seasoning, garlic powder, salt and pepper and dust lightly with flour.
2. Heat the oil in a large skillet over medium-high heat and cook the cutlets until golden and 165°F inside, 3 to 4 minutes per side. Move to a plate.
3. Melt the butter, add the asparagus with a pinch of salt and cook until crisp-tender, 3 to 4 minutes. Add the garlic for 30 seconds.
4. Whisk in the broth, milk, Dijon and lemon zest and simmer until slightly thickened, 3 to 4 minutes. Off the heat, stir in the Parmesan and lemon juice.
5. Return the chicken to the sauce to warm through and serve over the orzo.

Tip: Add the lemon juice off the heat at the very end; it keeps the milk sauce from curdling and the lemon tasting fresh.

Nutrition per serving

Good for

Adapted from Skinnytaste.

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