One-Pot Chicken Piccata Orzo
Everything you love about chicken piccata in one pot, with no chicken dredging required.
Serves4
Prep10 minutes
Cook30 minutes
Despite my deep love of cooking and affinity for hours-long projects like multi-layered lasagna and homemade challah bread, I also have a soft spot for lazy cooking. You know what I’m talking about — the kind of meal that comes together relatively quickly, with everything cooking in one pot, including what would typically be considered the “main” and the “sides.” I’m always searching for new ways to achieve a one-pot, one-bowl dinner, which is why I was so excited to combine the flavors of a classic chicken piccata with orzo.
So, allow me to introduce you to chicken piccata orzo! Here, orzo cooks quickly and can take on the consistency of a traditional risotto when cooked with enough liquid. Add in some browned chicken thighs, lemon, capers, and greens, and top the whole thing with a garlicky, buttery mixture of toasted breadcrumbs and parsley, and you’ve got a flavorful meal cooked in one pot that’s ready in just over half an hour. It’s lazy perfection.
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.
How to Make Chicken Piccata Orzo
- Make the toasted breadcrumbs. Mix panko breadcrumbs, capers, chopped parsley, and garlic in a small bowl. Melt butter in a Dutch oven and toast the mixture until golden-brown.
- Sear the chicken. Sear the chicken thighs until golden on both sides.
- Toast the orzo. Toast the orzo and garlic in olive oil. Add the wine and deglaze, scraping up the fond from the bottom of the pot.
- Cook the orzo. Add the broth and cook, stirring occasionally, until the orzo is tender. While the orzo is cooking, cut the chicken into bite-size pieces.
- Add the chicken and spinach. Add the chicken pieces and spinach and continue to cook until the spinach is wilted. Serve sprinkled with toasted breadcrumbs.
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 Recipe
Everything you love about chicken piccata in one pot, with no chicken dredging required.
Prep time 10 minutes
Cook time 30 minutes
Serves 4
Nutritional Info
Ingredients
- 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)
Instructions
Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup.
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.
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.
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.
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.
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.
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 Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.