Name: Chicken Piccata Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; Salt and black pepper to taste; 1/4 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons butter (divided); 3 cloves garlic, minced; 1 cup orzo pasta; 2 1/2 cups chicken broth; 3 tablespoons fresh lemon juice; 2 tablespoons capers, drained; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped (for garnish)

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Chicken piccata orzo is a bright, creamy dish that combines tender chicken, lemony sauce, capers, and perfectly cooked orzo pasta. I love making it when I’m craving something comforting with a fresh citrusy twist.

Why I’ll Love This Recipe

I love how this recipe takes all the bold, briny flavors of classic chicken piccata and folds them into a one-pan pasta dish. The orzo soaks up the lemony sauce, and the chicken stays juicy and flavorful. It feels elegant but comes together quickly enough for a weeknight dinner. Chicken Piccata Orzo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and black pepper
All-purpose flour (for dredging)
Olive oil
Butter
Garlic (minced)
Orzo pasta
Chicken broth
Lemon juice (fresh)
Capers
Parmesan cheese (grated)
Fresh parsley (chopped, for garnish)

Directions

I season the chicken with salt and pepper, then dredge it lightly in flour.
I heat olive oil and butter in a large skillet over medium heat and cook the chicken until golden on both sides and fully cooked through. I remove it from the pan and set it aside.
In the same pan, I add a bit more butter and sauté the garlic until fragrant.
I stir in the orzo and toast it for a minute, then pour in the chicken broth. I bring it to a simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
I stir in lemon juice, capers, and a bit more butter or Parmesan to create a silky sauce.
I return the chicken to the pan and spoon the orzo around it.
I garnish with chopped parsley and serve it hot.

Servings and Timing

This recipe serves 4 people. Prep time is 15 minutes, and cooking time is about 25 minutes.

Variations

I sometimes add spinach or arugula at the end for extra greens.
For a creamier version, I stir in a splash of heavy cream or a dollop of mascarpone.
I’ve used shrimp instead of chicken for a lighter seafood take.
Toasted pine nuts or slivered almonds make a nice crunchy topping.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or water and warm it gently on the stove or in the microwave. It doesn’t freeze well, as the orzo may become too soft. Chicken Piccata Orzo

FAQs

What is orzo?

Orzo is a small, rice-shaped pasta. It cooks quickly and absorbs flavor well, which makes it perfect for this saucy dish.

Can I use a different pasta?

Yes, but I prefer orzo because of its texture and how well it blends with the sauce. Small pasta like ditalini or couscous can work too.

Do I have to use capers?

Capers are traditional in piccata for their briny, tangy flavor. I’ve skipped them before, but I think they really make the dish shine.

Can I use bottled lemon juice?

Fresh lemon juice is best for bright, clean flavor. Bottled works in a pinch, but I always go fresh if I can.

Can I make this ahead?

Yes, I cook the chicken and orzo separately, then combine and reheat gently just before serving.

Conclusion

Chicken piccata orzo is one of my favorite skillet dinners. It’s creamy, zesty, and full of flavor in every bite. Whether I’m cooking for guests or just treating myself, this dish always feels a little bit special.