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.

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