Table of Contents
- Why I Love This Chicken Piccata Recipe
- Chicken Piccata Ingredients
- How to Make Chicken Piccata with Creamy Orzo
- Pro Tips for Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- More Dinner Recipes
- Watch How to Make This Chicken Piccata Recipe
- Have I Convinced You to Make This Recipe?
- Chicken Piccata with Creamy Orzo Recipe
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This chicken piccata with orzo recipe is seriously next-level delicious. The chicken comes out crispy and juicy, served alongside orzo mixed in a creamy, lemony garlic sauce that is super flavorful. Super easy to whip up, and it’s bound to become your go-to dinner hit!
Why I Love This Chicken Piccata Recipe
I’m all about a recipe that feels fancy but is completely achievable at home, and this chicken piccata recipe paired with creamy orzo nails it. The chicken gets a light dusting of flour, which makes it crispy and golden, and when you add the zesty lemon and rich Parmesan cheese to the orzo, it’s just a perfect combo. The orzo soaks up all the tasty flavors from the shallots, garlic, and sauce, making every bite super delicious.
What’s really great is that this dish is super easy to whip up but still tastes like it came straight from a restaurant. It packs in tons of flavor without a lot of extra work, which is always a win in my book. Plus, the orzo cooks up nice and creamy, kind of like a mini risotto, which goes perfectly with the crispy, juicy chicken.
And the best part is that this recipe is so versatile. Whether you’re making it for a cozy weeknight dinner or for guests, it never disappoints. A quick sprinkle of fresh parsley or an extra squeeze of lemon at the end ties everything together and makes a simple meal feel truly special.
Chicken Piccata Ingredients
When it comes to preparing this chicken piccata, the ingredients are relatively common and easily found at any grocery store. Here’s everything you’ll need:
- Kosher salt season the dish at multiple layers.
- Black pepper pairs with the kosher salt to create simple seasonings in the dish.
- Chicken breast gets a simple flour dredging, creating a crispy yet juicy protein.
- Orzo is the base for the meal, soaking up flavors and creating a heartiness in the dish.
- Flour coats the chicken breast, forming a thin moisture barrier that becomes crisp when fried in the butter and oil.
- Shallot provides a light vegetable sweetness without becoming too stringent in the dish.
- Garlic brings a slightly tangy and sharp flavor to the dish.
- Chicken stock adds flavor to the orzo, combining with the other ingredients to form layered flavors in the dish.
- Olive oil works with the butter to sear the chicken, adding flavor and richness to the meat.
- Butter brings richness to the chicken while it sears.
- Capers are a classic piccata ingredient, working with the stock to flavor the orzo.
- Lemon adds a bright citrus kick to the stock, awakening the dish and creating depth.
- Parmesan cheese works its way into the pasta, melting away into the dish.
How to Make Chicken Piccata with Creamy Orzo
There are five steps to creating this chicken piccata recipe:
- Prepare the pasta
- Prepare the chicken
- Cook the chicken
- Prepare the sauce
- Assemble the dish
Step 1: Prepare the pasta. Cook the orzo al dente according to the package instructions.
Step 2: Prepare the chicken. Slice the chicken breast in half, creating two thinner pieces. Please place them in a plastic bag and pound them into thin cutlets. Remove from the bag and season both sides with kosher salt and black pepper. Place the flour in a large bowl and dredge the cutlets in the flour, lightly coating all sides.
Step 3: Cook the chicken. Melt butter and oil over medium heat. Once the oil is hot, add the chicken and cook for 3 to 4 minutes. Flip and cook for an additional 2 to 3 minutes until it has browned and become fully cooked.
You may need to do this in batches, depending on the size of your pan.
Step 4: Prepare the sauce. Mince the garlic and shallot. Place them into the same pan where the chicken was cooked. Let sauté for 3 to 4 minutes until softened. Turn the heat to low and add in the chicken stock. Gently scrape off the browned chicken bits left on the pan’s bottom. Bring to a simmer and let reduce, about 4 to 5 minutes. Add in the lemon zest, lemon juice, capers, and the orzo.
Step 5: Assemble the dish. Grate the Parmesan cheese over the top and stir together over low heat for 1 to 2 minutes until the cheese melts and the pasta becomes creamy. Serve immediately with the chicken. Garnish the orzo with freshly chopped parsley and more Parmesan, if desired. Add parsley and a squeeze of lemon to the chicken.
Pro Tips for Success
- Cook the pasta al dente. At this point, it allows the orzo to finish cooking in the stock, soaking up the other flavorings and becoming perfectly cooked.
- For safety purposes, use tongs to cook the chicken. Additionally, when placing the breasts in the pan, lay them away from your body to prevent hot oil splashes that can cause burns.
Variations and Substitutions
There are a couple of ways you can alter this dish:
- Piccata is traditionally made with white wine. You can use it in place of the chicken stock. It simply needs to be reduced for a longer amount of time.
- Experiment with additional seasonings to change the flavors. Garlic powder and onion powder are both great additions to the chicken. For a bit of spice, add red pepper flakes or some paprika.
Serving and Storage
To serve: Serve the chicken over the top or alongside the orzo. Garnish the chicken with additional lemon juice, chopped fresh parsley, or Parmesan cheese. If desired, add parsley and more Parmesan to the orzo.
To store: Place in an airtight container and refrigerate. Leftovers will last 7-10 days in the fridge.
Frequently Asked Questions
Of course, this dish is typically made with white wine; this version uses stock because wine takes longer to reduce.
Watch How to Make This Chicken Piccata Recipe
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chicken Piccata with Creamy Orzo
Ingredients
- 12 oz orzo
- 1 lb boneless skinless chicken breasts (about 2 breasts)
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
- ½ cup all-purpose flour
- 6 tbsp unsalted butter
- 3 tbsp olive oil
- 2 tbsp minced shallot
- 2 cloves garlic minced
- 1 ½ cups chicken stock
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp drained capers
- 2-4 oz grated Parmesan cheese
Instructions
- Prepare the orzo. Cook the orzo according to the package instructions for al dente. Drain the orzo and set aside.12 oz orzo
- While the orzo is cooking, prepare the chicken. Pour the flour onto a plate and set it aside. Place the chicken in a zip-top bag and lightly pound each breast into an approximately ¼-inch thick cutlet. Season the prepared breasts with the salt and pepper. Dredge and dip each cutlet into the flour to lightly coat the pieces.1 lb boneless skinless chicken breasts (about 2 breasts), 1 tsp kosher salt, ½ cup all-purpose flour, ¾ tsp freshly ground black pepper
- Cook the chicken. In a large skillet, melt the butter with the oil over medium heat. Once melted, add the chicken and sauté until the first side is browned, 3-4 minutes. Flip over and brown until the cutlets are fully cooked, 2-3 minutes. Remove the chicken and set it aside. This may need to be done in batches.6 tbsp unsalted butter, 3 tbsp olive oil
- Prepare the sauce. Add the shallot and garlic to the skillet. Sauté until the shallot is soft, 3-4 minutes. Stir in the stock and bring it to a simmer. Cook the stock until it is reduced by about half, 4-5 minutes. Add the lemon zest, lemon juice, and capers.2 tbsp minced shallot, 2 cloves garlic, 1 ½ cups chicken stock, 1 tsp lemon zest, 1 tbsp lemon juice, 2 tbsp drained capers
- Combine everything. Add the cooked orzo to the skillet along with the Parmesan cheese. Stir to combine over low heat until the orzo is creamy, 1-2 minutes. Slice the chicken or serve it in whole pieces on top of the orzo.2-4 oz grated Parmesan cheese
This looks so good. My sister and I are going to make this recipe this week!
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Dorothy
This was absolutely wonderful! I just made the dish, thank you for the thorough instructions and pictures, my family loved it!!!