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Cooked chicken breasts topped with lemon slices and capers, served over orzo pasta with spinach in a large white skillet. A small bowl of grated cheese and lemon wedges are nearby.
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4.75 from 8 votes

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!
Prep Time10 minutes
Cook Time25 minutes
Course: 30-Minute Meals, Chicken, Dinner
Cuisine: Chicken, Italian
Keyword: chicken piccata with orzo, creamy chicken piccata recipe with orzo, one skillet chicken, one skillet chicken piccata
Servings: 4
Calories: 627cal

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.
    Raw chicken tenders being coated in flour; seasoned tenders on parchment, a dish with flour, and prepped coated pieces on a plate. Salt and pepper are nearby.
  • 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.
    Cooked chicken tenders are arranged in a single layer inside a large, round cream-colored skillet on a light surface.
  • 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.
    Sliced lemons are seared and caramelized in a large white enamel pan with browned residue and oily streaks on the surface.
  • 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.
    A large white pan containing sliced shallots, minced garlic, and uncooked orzo with a wooden spatula stirring the ingredients.
  • 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.
    A light brown broth with sliced onions simmers in a white pot, stirred by a wooden spoon on a light blue surface.
  • 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.
    A large white skillet filled with cooked orzo pasta, wilted greens, onions, and a pat of butter in the center.
  • Garnish with crispy capers, and any optional garnishes, and serve immediately.
    A large pan filled with cooked chicken breasts, orzo pasta, spinach, capers, and lemon slices, arranged neatly on a light surface.

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
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