Chicken Piccata Orzo with Capers and Lemon
A zesty and comforting dish with tender chicken, buttery orzo, tangy capers, and fresh lemon—perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Stovetop
- 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
Instructions
Cook orzo according to package directions until al dente. Drain and set aside.
Season chicken with salt and pepper, then dredge lightly in flour.
Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Cook chicken for 3–4 minutes per side, until golden and cooked through. Remove and set aside.
In the same skillet, melt remaining butter. Add garlic and cook for 1 minute until fragrant.
Deglaze with white wine (or broth), scraping up browned bits. Stir in lemon juice, lemon zest, chicken broth, and capers. Simmer for 2–3 minutes.
Add cooked orzo and toss to coat in the sauce. Return chicken to the skillet, nestling into the orzo.
Sprinkle with parsley before serving.
Notes
For extra richness, stir in a splash of cream at the end.
Substitute gluten-free flour and pasta for a gluten-free version.
Add baby spinach or asparagus for extra color and nutrients.
