Name: Chicken Piccata Orzo with Capers and Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 oz orzo pasta; 2 boneless skinless chicken breasts, cut into thin cutlets; 1/4 cup all-purpose flour (for dredging); Salt and pepper, to taste; 2 tbsp olive oil; 3 tbsp unsalted butter, divided; 3 cloves garlic, minced; 1/2 cup dry white wine (or chicken broth); Juice and zest of 1 lemon; 1 1/2 cups chicken broth (plus more if needed); 2 tbsp capers, drained; 2 tbsp chopped fresh parsley

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Why You’ll Love This Recipe

I love how this dish balances bright, bold flavors with creamy, comforting texture. The orzo soaks up all the lemony goodness from the sauce, and the capers bring a salty pop that wakes up the whole dish. It’s a complete meal made in one skillet, which means fewer dishes and more flavor. Whether I’m making it for family dinner or a cozy night in, it always hits the spot.

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 pepper
Olive oil
Garlic (minced)
Chicken broth
Dry orzo pasta
Lemons (juice and zest)
Capers (drained and rinsed)
Butter
Fresh parsley (chopped)
Parmesan cheese (optional, for serving)

Directions

I season the chicken with salt and pepper, then sear it in olive oil in a large skillet until golden brown and cooked through. I remove it from the pan and set it aside.
In the same skillet, I add more olive oil if needed and sauté the garlic until fragrant.
I pour in the chicken broth and bring it to a simmer, then stir in the orzo.
I cook the orzo uncovered, stirring occasionally, for about 8–10 minutes until tender and most of the liquid is absorbed.
I stir in the lemon juice, zest, capers, and butter, letting everything melt together into a creamy, bright sauce.
I return the chicken to the skillet, nestling it into the orzo, and let it warm through.
I finish with fresh parsley and a sprinkle of Parmesan if I want an extra layer of richness.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 25 minutes to cook. I have a flavorful, one-pan dinner on the table in just 35 minutes.

Variations

Sometimes I add a splash of white wine to the broth for extra depth. I’ve also stirred in baby spinach or peas toward the end of cooking for a boost of color and nutrition. For a vegetarian version, I skip the chicken and use vegetable broth, then top the dish with roasted chickpeas or sautéed mushrooms.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or water to bring the orzo back to life. I warm it in a skillet over medium heat or in the microwave in short bursts, stirring between each one.

FAQs

Can I use rice instead of orzo?

I wouldn’t recommend it for this recipe, since rice takes longer to cook and absorbs liquid differently. Orzo gives the best texture and creaminess here.

Do I need to rinse the capers?

Yes, I always rinse them briefly to tone down their saltiness so they don’t overpower the dish.

What kind of chicken works best?

I usually use thin-sliced chicken breasts or boneless thighs. Both cook quickly and stay tender in the sauce.

Can I make this dairy-free?

Yes, I skip the Parmesan and use a dairy-free butter alternative. The lemon and capers still bring plenty of flavor.

Is this dish good for meal prep?

It is. The orzo holds up well in the fridge, and the flavors deepen after sitting overnight. I just add a splash of liquid when reheating.

Conclusion

Chicken Piccata Orzo with Capers and Lemon is a fresh and flavorful twist on a classic, with creamy pasta, juicy chicken, and tangy capers all in one skillet. It’s easy enough for a busy weeknight but special enough for entertaining. I love how the bright lemon and buttery orzo come together to create a dish that’s comforting, elegant, and incredibly satisfying.