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!
INGREDIENTS
- 12 oz orzo
- 1 lb boneless skinless chicken breasts (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 lemon juice
- 2 tbsp drained capers
- 2-4 oz grated Parmesan cheese
DIRECTIONS
- Prepare the orzo. Cook the orzo according to the package instructions for al dente. Drain the orzo and set aside.
- 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 and dip each cutlet into the flour to lightly coat the pieces.
- 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.
- 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.
- 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.
