Description
A quick and easy one-pot chicken piccata orzo recipe. This dish features tender chicken, orzo pasta, and a bright lemon-caper sauce, all cooked together in one skillet. Perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2.5 cups chicken broth
- 1/4 cup dry white wine optional
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Add orzo to the skillet and stir to coat with any remaining oil. Toast orzo for 1-2 minutes.
- Pour in chicken broth and white wine (if using). Bring to a boil, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until orzo is al dente and most of the liquid has been absorbed, stirring occasionally.
- Stir in heavy cream, lemon juice, and capers.
- Return the cooked chicken to the skillet. Stir to combine and heat through, about 2-3 minutes.
- Stir in chopped parsley.
- Serve immediately, garnished with lemon slices.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the heavy cream.
- If you don’t have chicken broth, you can use vegetable broth.
- Adjust lemon juice and capers to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American