Chicken Piccata with Creamy Orzo
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!
Servings: 4 servings
Ingredients
- 12 oz orzo
- 1 lb boneless, skinless chicken breast (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 fresh lemon juice
- 2 tbsp drained capers
- 2-4 oz freshly 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 each cutlet in the flour to lightly coat the pieces.1 lb boneless, skinless chicken breast (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 fresh 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 freshly grated Parmesan cheese
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 826kcal