Why You’ll Love it
- It’s a whole meal that comes together in one pot. Chicken piccata is typically made with chicken breast that has been dredged in flour and fried, plus it’s only one element of a meal. To get dinner on the table you’ll need to serve it alongside something else. Here chicken, orzo, and greens all cook together in the same pot.
- It’s quick. You can have dinner ready in under an hour from start to finish.
Key Ingredients in Chicken Piccata Orzo
- Chicken: Ditch the traditional chicken breast in favor of boneless, skinless chicken thighs that stay moist and don’t require any dredging.
- Lemon: Fresh lemon juice and zest add bright citrus flavor.
- Capers: Briny capers add to the signature flavors of piccata.
- Parsley: Fresh parsley adds herby freshness.
- Orzo: This quick-cooking pasta is perfect for a speedy meal.
- White wine: Opt for a dry white wine, like Pinot Grigio or Sauvignon Blanc.
- Low-sodium chicken broth: Cooking the orzo in broth adds extra chicken-y flavor to the whole dish.
Helpful Swaps
- You can substitute 1/4 cup chicken broth for the white wine.
- You can swap the baby spinach for other tender greens like arugula, baby kale, or Swiss chard.
Chicken Piccata Orzo
Serves 4- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more for garnish
- 1 large lemon
- 3 cloves garlic
- 1/2 small bunch fresh parsley, plus more as needed
- 1/4 cup panko breadcrumbs
- 2 tablespoons capers, drained if brined or rinsed if salt-packed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 1/2 cups dried orzo pasta (about 10 ounces)
- 1/4 cup dry white wine
- 2 1/4 cups low-sodium chicken broth
- 3 packed cups baby spinach (about 3 ounces)
2. Place 1 tablespoon of the parsley, 1/3 of the garlic, 1/4 cup panko breadcrumbs, and 1 tablespoon of the capers in a small bowl and stir to combine.
3. Melt 1 tablespoon unsalted butter in a Dutch oven or large high-sided skillet over medium-high heat. Add the breadcrumb mixture and cook, stirring frequently, until the garlic is fragrant and the breadcrumbs are golden brown, about 2 minutes. Return to the bowl.
4. Add 1 tablespoon olive oil to the skillet and heat until shimmering. Add the chicken and cook until browned and almost cooked through, 5 to 7 minutes per side. Transfer with tongs to a clean cutting board.
5. Reduce the heat to medium-low. Add the remaining garlic and 1 1/2 cups dried orzo to the skillet. Cook until the orzo is toasted and the garlic is fragrant, about 2 minutes. Add 1/4 cup dry white wine and cook, stirring continuously and scraping the browned bits from the bottom of the skillet, until almost completely evaporated, about 1 minute. Add the lemon zest, remaining 1 tablespoon capers, and 2 1/4 cups low-sodium chicken broth, and stir to combine. Bring to a rapid simmer.
6. Cover and cook, stirring occasionally to avoid sticking, until the orzo is al dente and the liquid is absorbed, about 10 minutes or according to the orzo package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Meanwhile, cut the chicken into 1-inch pieces.
7. When the orzo is ready, add the chicken and any accumulated juices, remaining 3 tablespoons parsley, 3 packed cups baby spinach, and 1 tablespoon of the lemon juice. Cook uncovered, stirring occasionally, until the spinach is wilted and the chicken is cooked through, about 2 minutes. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Garnish with the breadcrumb mixture.
Recipe note: Refrigerate leftovers in an airtight container for up to four days.
