Name: Chicken Piccata Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: For the Caramelized Lemons:; 1 lemon, thinly sliced; 1 tablespoon unsalted butter; 1 tablespoon honey or sugar; For the Chicken & Orzo:; 2 large boneless, skinless chicken breasts (about 1 lb / 400 g), sliced into cutlets; Salt and black pepper, to taste; ½ cup all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter, divided; 3 cloves garlic, minced; 1 ½ cups orzo pasta (9 oz / 250 g), uncooked; 2 ½ cups chicken broth (600 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

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Chicken Piccata Orzo is a bright and comforting one-skillet dinner that pairs golden seared chicken cutlets with tender orzo pasta in a creamy lemon sauce. Briny capers, fresh spinach, and caramelized lemon slices bring elegance and freshness, making it perfect for both weeknights and special occasions.

Why You’ll Love This Recipe

This dish delivers all the tangy, savory flavors of traditional chicken piccata with the added comfort of creamy orzo pasta. It’s made in just one skillet for easy cleanup, and the caramelized lemon slices give it a gorgeous, restaurant-style finish. The combination of silky sauce, juicy chicken, and fresh greens makes it satisfying yet vibrant. Chicken Piccata Orzo

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Caramelized Lemons:
1 lemon, thinly sliced
1 tablespoon unsalted butter
1 tablespoon honey or sugar

For the Chicken & Orzo:
2 large boneless, skinless chicken breasts (about 1 lb / 400 g), sliced into cutlets
Salt and black pepper, to taste
½ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 ½ cups orzo pasta (9 oz / 250 g), uncooked
2 ½ cups chicken broth (600 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

Directions

Heat a cast iron skillet over medium heat. Melt 1 tablespoon butter and add lemon slices in a single layer. Sprinkle with honey or sugar. Sear for 1–2 minutes per side until golden and caramelized. Remove and set aside.
Season chicken cutlets with salt and pepper, then dredge in flour, shaking off excess.
In the same skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium, add remaining 1 tablespoon butter, then stir in garlic and orzo. Cook for 1–2 minutes until orzo is lightly toasted.
Pour in chicken broth, heavy cream, lemon juice, and lemon zest. Stir and bring to a gentle simmer.
Cook orzo for 8–10 minutes, stirring occasionally, until al dente and sauce is creamy.
Stir in capers, Parmesan cheese, and spinach, letting spinach wilt. Return chicken to skillet.
Top with caramelized lemons, sprinkle with parsley, and serve with extra Parmesan.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 763 kcal per serving

Variations

Swap chicken for shrimp or salmon for a seafood twist.
Use half-and-half instead of heavy cream for a lighter sauce.
Add artichoke hearts or asparagus for extra vegetables.
Replace orzo with small pasta shapes like ditalini or acini di pepe.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce. Avoid high heat to keep the chicken tender.

FAQs

Can I use pre-cooked chicken?

Yes, add it toward the end to warm through before serving.

Do I have to caramelize the lemons?

No, but they add a beautiful presentation and sweet-tart flavor.

Can I make this without cream?

Yes, replace with more chicken broth and add extra Parmesan for creaminess.

What type of skillet works best?

A large cast iron or stainless steel skillet works well for even heat distribution.

Can I make it gluten-free?

Yes, use gluten-free flour for dredging and a gluten-free pasta alternative.

How do I prevent the orzo from sticking?

Stir frequently during cooking and ensure there’s enough liquid in the pan.

Can I freeze this dish?

Freezing is not recommended as the cream sauce may separate.

Can I use bottled lemon juice?

Fresh lemon juice is best for bright, fresh flavor.

How do I thicken the sauce?

Simmer uncovered for a few extra minutes or add more Parmesan.

Can I make it ahead of time?

You can prepare the chicken and sauce ahead, but cook the orzo just before serving for the best texture.

Conclusion

Chicken Piccata Orzo is a flavorful, creamy, and elegant one-pan meal that brings together bright lemon, savory Parmesan, and briny capers in a silky pasta base. Quick enough for a weeknight but impressive enough for guests, it’s a versatile recipe that’s sure to become a favorite in your dinner rotation.