Chicken Piccata Orzo

This chicken piccata orzo takes the classic Italian favorite and gives it a creamy, one-pan twist. Tender seared chicken cutlets rest on a bed of lemony, Parmesan-infused orzo with briny capers and fresh spinach, all brought together in about 30 minutes.

Why You’ll Love This Recipe

I love this dish because it brings all the brightness and tang of traditional chicken piccata into a comforting, creamy orzo base that soaks up every drop of flavor. Everything cooks in one skillet, so the cleanup is minimal, and the flavors build right in the pan. It’s elegant enough for guests but simple enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken cutlets

• Olive oil

• Salt and pepper

• Butter

• Honey

• Lemons, thinly sliced

• Garlic, minced

• Chicken broth

• Uncooked orzo pasta

• Capers

• Heavy cream

• Fresh spinach

• Parmesan cheese, shredded

• Fresh parsley (optional, for garnish)

Directions

I start by seasoning the chicken cutlets with salt and pepper, then searing them in olive oil over medium-high heat until golden on each side and cooked through. I remove them from the skillet and set them aside.

In the same skillet, I melt butter with a drizzle of honey and caramelize thin lemon slices until lightly golden on both sides, then remove them for garnish.

Next, I add garlic to the pan and sauté briefly until fragrant, then pour in the chicken broth. I stir in the uncooked orzo and let it simmer, stirring occasionally, until tender and creamy.

I add capers, heavy cream, fresh spinach, and Parmesan cheese, stirring until the spinach wilts and the sauce thickens.

Finally, I return the chicken to the skillet, nestle it into the orzo, and top it with the caramelized lemon slices. I let it warm through before serving, garnished with parsley if I’m feeling fancy.

Servings and Timing

This recipe serves 4 and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I swap spinach for arugula for a peppery bite, or add cherry tomatoes for extra freshness. I can also replace the cream with half-and-half for a lighter version, or use gluten-free orzo to fit dietary needs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth or cream and warm it gently on the stovetop until heated through.

FAQs

Can I make this without cream?

Yes, I can replace the cream with extra chicken broth and a bit more Parmesan for creaminess.

Do I need to caramelize the lemons?

It’s optional, but I love the extra sweet-tart flavor it brings to balance the creamy sauce.

Can I use chicken thighs instead of cutlets?

Absolutely, I just make sure to adjust cooking time since thighs take longer to cook through.

How do I keep the orzo from sticking?

I stir often and make sure there’s enough liquid in the pan while it cooks, adding more broth if needed.

Can I freeze chicken piccata orzo?

I prefer it fresh, but it can be frozen. The texture of the orzo may change slightly after thawing, so reheating with extra broth helps restore creaminess.

Conclusion

This chicken piccata orzo is my kind of weeknight dinner—bright, creamy, and packed with flavor in every bite. The one-skillet method makes it easy, and the combination of tangy lemon, savory Parmesan, and tender chicken is one I keep coming back to again and again.

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