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One Pan Chicken Piccata Orzo
Serves 4
15 mins prep
45 mins cook
60 mins total
This recipe is a twist on chicken piccata. It combines the classic flavors of chicken piccata with orzo and the whole thing cooks in one pan.
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Season chicken on both sides with salt, pepper, and garlic powder. Dredge the chicken in flour and shake off any excess.
Heat 2 tbsp of butter and 2 tbsp of olive oil in a large high-rimmed sauté pan or skillet over medium-high heat. Work in batches, cooking the chicken for 3 minutes a side until cooked through and golden. Remove the first batch of chicken and melt the remaining 2 tbsp of butter and 2 tbsp of olive oil. Add the second batch of chicken and cook for 3 minutes a side. Remove to a plate or wire rack.
In the same pan, lower the heat to medium and add the shallot. Cook for 2 minutes, stirring often. Add the minced garlic and cook for 1 minute, stirring continuously. Add the uncooked orzo and toast for another minute, stirring often.
Pour in the wine to deglaze the pan. Scrape the bottom of the pan with a wooden spoon to remove the bits sticking to the bottom.
Pour in the chicken broth and add the juice of half a lemon. Bring to a boil then lower the heat to simmer. Stir occasionally to prevent sticking. Cook for 10-15 minutes or until the orzo is cooked through and most of the liquid is absorbed. Add more broth as needed to cook the orzo.
Once the orzo is cooked, add the zest of 1 lemon and capers. Stir to combine.
Evenly divide the orzo and chicken to serve. Top with the fresh parsley and additional capers, remaining lemon juice, and parmesan as desired.