Description
Chicken Piccata Orzo is a creamy, tangy one-pan meal featuring tender chicken cutlets seared to golden perfection, served with orzo pasta cooked in a luscious lemon-caper cream sauce with garlic, spinach, and Parmesan. This quick 30-minute dish balances bright lemon flavors with the richness of cream and butter, making it a satisfying, elegant dinner for four.
Ingredients
Chicken and Lemon
- 1 lemon (thinly sliced)
- 1 tablespoon unsalted butter
- 1 tablespoon honey (or sugar)
- 2 large boneless skinless chicken breasts (about 1 lb or 400 g, sliced into cutlets)
- Salt and black pepper (to taste)
- ½ cup all-purpose flour
Creamy Orzo
- 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
Instructions
- Caramelize lemon slices: 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.
- Prepare chicken: Season the chicken cutlets with salt and pepper. Dredge them in flour, shaking off any excess.
- Sear chicken: In the same skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear the chicken cutlets for 3–4 minutes per side until golden brown and cooked through. Remove and set aside to prevent drying.
- Toast orzo and garlic: Reduce heat to medium. Add the remaining 1 tablespoon butter, then stir in minced garlic and orzo. Cook for 1–2 minutes, stirring constantly, until the orzo is slightly toasted to enhance flavor.
- Deglaze and simmer: Pour in the white wine (or additional broth) and cook for about 1 minute, scraping up any browned bits from the skillet. Stir in chicken broth, heavy cream, lemon juice, and lemon zest. Bring mixture to a gentle simmer.
- Cook orzo: Let orzo cook, stirring occasionally, for 8–10 minutes until al dente and the sauce thickens to creamy consistency.
- Add finishing ingredients: Stir in capers, grated Parmesan cheese, and baby spinach. Cook until the spinach wilts. Return the seared chicken cutlets to the skillet to warm through.
- Serve: Top with caramelized lemon slices. Garnish with extra Parmesan and chopped fresh parsley. Serve warm.
Notes
- You can substitute chicken broth for white wine if preferred for a non-alcoholic version.
- Use thin chicken cutlets for quick and even cooking to prevent dryness.
- Lightly toasting the orzo helps prevent mushy pasta and intensifies flavor.
- Adjust lemon juice quantity to taste for a more or less tangy dish.
- For a lighter version, reduce butter and heavy cream amounts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
