One Pan Chicken Piccata Orzo

Updated at: Sun, 24 Nov 2024 05:04:03 GMT

Step 1

Season chicken on both sides with salt, pepper, and garlic powder. Dredge the chicken in flour and shake off any excess.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Once the orzo is cooked, add the zest of 1 lemon and capers. Stir to combine.

Step 7

Evenly divide the orzo and chicken to serve. Top with the fresh parsley and additional capers, remaining lemon juice, and parmesan as desired.

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