Description
Chicken piccata orzo is a one-pan meal combining tender chicken, lemony caper sauce, and creamy orzo pasta. It’s bright, comforting, and perfect for weeknights or entertaining guests.
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)
Instructions
- Season chicken with salt and pepper, then lightly dredge in flour.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook chicken until golden and cooked through (about 4–5 minutes per side). Remove and set aside.
- Add remaining butter to the skillet. Sauté garlic until fragrant (about 1 minute).
- Add orzo and toast for 1 minute. Pour in chicken broth, bring to a simmer, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Stir in lemon juice, capers, and Parmesan. Return chicken to skillet and spoon orzo around it.
- Garnish with parsley and serve hot.
Notes
- Add spinach or arugula at the end for extra greens.
- For a creamier dish, stir in a splash of cream or mascarpone.
- Substitute shrimp for chicken for a seafood variation.
- Top with toasted pine nuts or almonds for crunch.
- Use fresh lemon juice for best flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
