Chicken Piccata Orzo

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Chicken Piccata Orzo: A Creamy, Lemony One-Pan Wonder

If you’re craving something cozy, tangy, and full of flavor, this Chicken Piccata Orzo is the one-pan dish you didn’t know you needed. Think tender chicken with golden edges, a creamy lemon-butter sauce, briny capers, and orzo that soaks it all up like a dream. It’s weeknight-easy, but worthy of guests!

Why You’ll Love This Recipe

  • One pan, minimal cleanup
  • Bold, fresh flavors from lemon and capers
  • Comforting and creamy, yet light and zesty
  • Ready in just about 30 minutes

Ingredients

For the chicken:

  • 2 large boneless, skinless chicken breasts, sliced in half lengthwise
  • Salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the orzo and sauce:

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 cup orzo pasta
  • 2½ cups chicken broth
  • ½ cup milk or half-and-half
  • Zest of 1 lemon
  • Juice of 1 lemon (about 3 tablespoons)
  • 2–3 tablespoons capers, rinsed and drained
  • ⅓ cup grated Parmesan cheese
  • Fresh chopped parsley (for garnish)
  • Lemon slices (for garnish, optional)

Instructions

1. Prepare and Cook the Chicken

  1. Season and dredge: Season the chicken cutlets with salt and pepper. Dredge in flour, shaking off the excess.
  2. Sear: In a large skillet over medium-high heat, heat olive oil and butter. Add the chicken and cook until golden brown and cooked through, about 4–5 minutes per side. Remove to a plate and cover loosely with foil.

2. Cook the Orzo

  1. Sauté: In the same pan, reduce heat to medium. Add a bit more butter if needed, then sauté garlic for 30 seconds.
  2. Toast orzo: Stir in the orzo and cook for 1–2 minutes, letting it get lightly golden.
  3. Simmer: Pour in the broth and milk. Stir in lemon zest, lemon juice, and capers. Bring to a simmer, then reduce heat and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and the liquid has mostly absorbed.

3. Finish and Serve

  1. Add Parmesan: Stir in grated Parmesan. Add a splash more broth or milk if you want it creamier.
  2. Return chicken: Nestle the chicken back into the pan to reheat slightly.
  3. Garnish and enjoy: Sprinkle with fresh parsley and serve with extra lemon wedges if desired.

Tips and Variations

  • Make it dairy-free: Swap milk with unsweetened oat or almond milk and use a dairy-free Parmesan.
  • Add veggies: Stir in spinach or peas during the last 2 minutes of cooking.
  • Use chicken thighs: Boneless, skinless thighs work just as well—just adjust cooking time accordingly.

Storage

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to keep it creamy.

 

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