One-Pan Chicken Piccata and Orzo 🍋🥘 features lightly breaded tender chicken cutlets, zesty lemons, and crispy capers with creamy orzo! So many layers of flavor and it’s all made in ONE skillet for EASE and convenience! This impressive chicken skillet recipe is going to be a new family favorite and it’s quick enough to make on busy weeknights!
Easy One-Pan Chicken Piccata Orzo Recipe
- If you like classic Chicken Piccata, you’re going to love this twist because orzo cooks alongside the chicken and you only need one skillet!
- There is so much flavor in this one skillet chicken recipe from the crispy capers, fried lemon slices, shallots and garlic, and a combination of both chicken broth and dry white wine. Not a fan of wine? That’s fine – you can use extra broth.
- In order to add some freshness and lightness, I add a couple big handfuls of kale. See the ingredients section below if you’d like to make a swap.
- Whether you want to make this one pot recipe to impress on your next date night at home, for company or entertaining, or you’re just trying to jazz up your usual chicken dinner recipe, this easy chicken piccata recipe is perfect.
- And if you’re a fan of one-skillet + lemon chicken recipes, make sure to check out the recipes after the recipe card. I’ve got a half-dozen others to tempt you!
Key Ingredients in Chicken Piccata with Orzo
- Chicken – I like chicken cutlets or chicken tenderloins because they cook quicker. Although if you want to use boneless skinless chicken breasts, that’s fine; but I recommend you slice them thin, or slice them into cutlet-sized pieces.
- All-purpose flour – Dredging the chicken very lightly in flour helps it to crisp up.
- Capers – You can’t have chicken piccata without capers! I use non-pareil capers, but larger varieties work too. When frying, look for them to turn golden brown, open slightly, and become crispy. These briny, umami-packed morsels elevate the dish!
- Lemon – Cooking the sliced lemons separately ensures their juice doesn’t become bitter from overcooking. Instead, they caramelize beautifully, adding rich, bright flavor to the dish.
- Garlic cloves and shallots – They’re workhorses in the flavor depth department that you’ll want to include.
- Orzo – Dry orzo (which is pasta) is how I make this dish. While you could probably sub it out for rice, I don’t know the liquid-to-dry ratios if you were to attempt it. One-pot recipes are quite precise in this aspect (whereas cooking a starch separately from the protein isn’t) so best to stick with orzo here.
- Chicken broth + wine – A combo of reduced sodium chicken broth and dry white wine (sauvignon blanc, pinot grigio, or chardonnay) are used to cook and soften the orzo as they absorb into it. If you don’t want to use wine, just add an extra 1/3 cup broth. It’s not a large quantity but serves to add depth of flavor.
- Kale – I love the texture and fresh vibe that kale adds. Spinach, Swiss chard, or even arugula for a peppery twist are other options. Or, simply omit the greens.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Piccata and Orzo
- Capers – Cook them with olive oil for a couple of minutes in a large skillet, large pot, or braising pan until crispy on the stove over medium to medium-high heat. Remove them and set aside.
- Chicken – Season the chicken with kosher salt, black pepper, dredge it in flour, then sauté it in the same skillet for about 7 minutes, or until done. Remove it and set it aside.
- Aromatics – Add butter, the lemon slices, and fry for 1-2 mins per side, remove and set aside. Then add the shallot, garlic, and cook for 1-2 minutes.
- Orzo + Liquids + Kale – Add the orzo, add the wine and deglaze the pan, then add the chicken broth, stir, bring to a boil, and then simmer uncovered for about 10 minutes or until the orzo is soft. Add the kale in the final few minutes.
- Combine + Serve – Add the chicken and lemon slices back into the skillet, a tablespoon of butter, and heat for a minute to rewarm. Serve the dish with the crispy capers on top. Optionally, serve with Parmesan cheese, parsley, lemon zest, or fresh lemon juice.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
Orzo CookingTips
- When the orzo finishes cooking, there should still be a slight amount of excess broth left in the pan. This liquid creates a creamy base for the sauce and prevents the orzo from sticking while reheating the chicken and lemons.
- If the liquids evaporate before the orzo is tender, lower the heat, add a splash of water, stir, and cook until the pasta is fully done.
One-Pan Chicken Piccata and Orzo
🍋🥘 fLightly breaded tender chicken cutlets, zesty lemons, crispy capers and creamy orzo! Made in ONE skillet for EASE and convenience! This impressive chicken skillet recipe is going to be a new family favorite and it's quick enough to make on busy weeknights!
Equipment
Ingredients
- 2 tablespoons capers, drained
- 4 tablespoons extra virgin olive oil, divided
- 1 ½ pounds boneless skinless chicken cutlets or tenderloins, (about 8; thin sliced-chicken breasts cut into pieces are OK)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter, divided
- 1 lemon, sliced thin
- 1 shallot, sliced thin
- 3 cloves garlic, peeled and finely minced
- 1 cup dry orzo pasta
- ⅓ cup dry white wine, sauvignon blanc, pinot grigio, chardonnay
- 2 ½ cups chicken broth, I used reduced sodium
- 3 cups torn kale leaves, about 3 heaping handfuls; baby spinach, Swiss chard, or arugula for a peppery flavor may be sustituted
- minced fresh parsley, grated parmesan cheese, extra lemon wedges for squeezing; optional for garnishing
Instructions
- Capers – To a large high-sided skillet or braising pot, add 2 tablespoons oil, heat until shimmery, add the capers and fry for about 2-3 minutes over medium heat, or until crispy. Remove them with a slotted spoon and set aside on a paper towel-lined plate.
- Chicken – Season the chicken pieces generously on each side with salt and pepper, place the flour in a shallow bowl, and lightly dredge the chicken through the flour. Discard any excess. Add the remaining olive oil to the skillet, if needed. Saute the chicken over medium-high heat for about 3-4 minutes per side, or until done. Flip intermittently to ensure even cooking and set aside on a plate when it's done.
- Lemons – Add 2 tablespoons of butter to the skillet. Fry the lemon slices for 1-2 minutes per side over medium heat, or until caramelized. Remove and set aside with the chicken.
- Shallots + Garlic + Orzo – Sauté the shallot in the skillet for 2-3 minutes, until softened. Add the garlic, orzo, and stir to coat the orzo in the butter.
- Liquids – Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and the kale. Bring to a boil, then reduce to medium-low heat, and simmer uncovered for 10-12 minutes, or until the orzo is tender; stir occasionally. Tip – If orzo is still hard and all the liquid is gone, add a splash of water and cook until it absorbs into the orzo and the orzo is softened, to taste.
- Finishing – Stir in the remaining tablespoon of butter. Nestle the chicken and lemon slices back into the skillet, and cook over low heat for 1-2 minutes, or until the chicken is rewarmed through. Taste and make any necessary seasoning adjustments such as more salt or pepper, especially if you used reduced sodium chicken broth; you'll likely want to add more salt.
- Garnish with crispy capers, and any optional garnishes, and serve immediately.
Notes
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as desired.
Nutrition
Serving: 1serving, Calories: 627cal, Carbohydrates: 44g, Protein: 45g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 134mg, Sodium: 1448mg, Potassium: 856mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1902IU, Vitamin C: 19mg, Calcium: 81mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is yummy! The only changes I made are substituting leek for the shallots, and thighs for the breasts. 😋
Thank you for the 5 star review Jennie and I’m glad to hear this turned out great with thighs and leeks – great swaps and I’m sure super delish!
This recipe requires– to have al ingredients all measured out and ready to go– because it goes really fast–once the measuring out is ready….
I Loved it–my husband — not so much…he liked the spinach I used instead of kale—not the cooked lemons (and yes- there were deseeded)!!
Loved this, only suggestion is to increase the liquid to make more sauce. Yummy!
Thanks for the 5 star review, Marybeth! I appreciate your suggestion – I love sauce too personally! The saucier the better haha!
This is the worst recipe site ever. Can’t read the recipe with all the ads that cover the screen blocking the recipe.
Sorry that you couldn’t see the recipe but were able to find the comments area just fine to leave a snarky comment. Imagine that!
I have an ad-free membership option that you could take advantage of https://www.averiecooks.com/membership/
great burn Averie ! LOL
😉
Please check step number two. I do not think you meant to put the pepper in the bowl but rather to put the flour in the bowl.
proof reading by another is recommended.
The recipe is updated.