Chicken Piccata Orzo

This Chicken Piccata Orzo is a flavorful, one-skillet meal featuring seared chicken cutlets served over creamy, lemony orzo with capers, spinach, and Parmesan.

Course Main Course

Cuisine American, Italian

Keyword chicken piccata orzo

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 763kcal

Author Julia

Ingredients

For the Caramelized Lemons:

1 lemon thinly sliced
1 tablespoon unsalted butter
1 tablespoon honey or sugar

For the Chicken & Orzo:

2 large boneless skinless chicken breasts (about 1 lb or 400 g) sliced into cutlets to make them thinner and smaller
Salt and black pepper to taste
½ cup all-purpose flour
2 tablespoon olive oil
2 tablespoon unsalted butter
3 cloves garlic minced
1 ½ cups orzo pasta (9 oz, 250 g) uncooked
½ cup dry white wine (120 ml) or more chicken broth
2 cups chicken broth (480 ml)
1 cup heavy cream (240 ml)
¼ cup freshly squeezed lemon juice from 1–2 lemons
Zest of 1 lemon
3 tablespoons capers drained
2 cups baby spinach
¼ cup grated Parmesan cheese plus more for serving
2 tablespoons chopped fresh parsley

US Customary - Metric

Instructions

Heat a cast iron skillet over medium heat. Melt 1 tablespoon butter and add the lemon slices in a single layer. Sprinkle with honey or sugar. Sear for 1–2 minutes per side until golden brown and slightly caramelized. Remove and set aside.
Season the chicken cutlets with salt and pepper. Dredge them in the flour, shaking off any excess.
In the same skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside. Since the cutlets are thin, they cook quickly. Sear them just until golden and set them aside to prevent dryness.
Reduce heat to medium. Add the remaining 1 tablespoon butter, then stir in the garlic and orzo. Cook for 1–2 minutes, stirring, until the orzo is slightly toasted. Lightly toasting the orzo before adding the liquid enhances its nutty flavor and prevents it from becoming mushy.
Pour in the white wine (or broth) and cook for about a minute scraping the bottom of the pan with a spoon. Stir in the chicken broth, heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer. The orzo will absorb liquid as it cooks, creating a naturally creamy texture without needing too much added cream.
Let the orzo cook, stirring occasionally, for 8–10 minutes until al dente and the sauce thickens.
Stir in the capers, parmesan cheese and spinach, letting the spinach wilt. Return the chicken to the skillet.
Top with the caramelized lemon slices and serve warm with extra Parmesan and parsley.

Notes

Substitutions

Chicken Thighs: While I love chicken breasts for its lean meat, if you want juicier option, use boneless, skinless chicken thighs. They may need an extra 2–3 minutes of cooking time per side. 
Shrimp: Swap chicken for shrimp—just sear them for 1–2 minutes per side and set aside before cooking the orzo. 
Salmon: This is a perfect dish for pan-seared salmon fillets - somewhat similar to my recent salmon orzo recipe. Cook them first and serve them on top of the orzo.
Veggies: Add asparagus tips to the orzo during the last 5 minutes of cooking.  You can also add mushrooms, sun-dried tomatoes, drained canned artichoke hearts, or canned roasted bell peppers.

Dairy-Free, Gluten-Free & Lighter Options:

Dairy-Free Version: Substitute the butter with olive oil and use a dairy-free cream alternative like cashew cream, coconut cream, or an extra splash of broth. 
Lighter Version: Omit the heavy cream and add an extra ½ cup of broth instead for a more brothy, lightened-up dish.
Gluten-Free Version: Use GF orzo (you can buy it in the store or online, on Amazon) or long-grain or abrorio rice instead.

Nutrition