orzo chicken piccata

This killer weeknight meal is both simple AND elegant. Real Butter and parmesan cheese combine to create a rich, savory sauce for this orzo chicken piccata.

Buttery Orzo Chicken Piccata

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 4-6


  • 2 cups orzo
  • 4 tablespoons butter, divided
  • 1 teaspoon extra-virgin olive oil
  • 1 pound chicken breast, cut into bite-sized chunks
  • 1 tablespoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 lemons, one sliced and one for the juice
  • 2 cups chicken stock
  • 2 tablespoons capers
  • 3 tablespoons chopped fresh parsley, divided
  • 1/4 cup freshly grated parmesan cheese, plus more for serving


  1. Bring large pot of salted water to boil. Add orzo and cook according to package directions until al dente. Drain and set aside.
  2. Meanwhile, in large pan, add 1 tablespoon butter and 1 teaspoon olive oil; cook over medium-high heat until butter melts. Toss diced chicken with Italian seasoning and a pinch of salt and pepper. Add chicken to pan and sear on one side 4 minutes. Flip or toss chicken and sear 2 additional minutes, or until you get some good browning all over. Transfer chicken to bowl; set aside.
  3. Add lemon slices to pan; sear on one side 2 minutes. Flip and sear another 2 minutes, until lemon has char marks on both sides. Remove lemons and set aside.
  4. Add 1 tablespoon butter, chicken stock, capers, and juice from remaining lemon into pan. Simmer over medium heat about 5 minutes, then add chicken, 1 tablespoon parsley and orzo. Turn heat off and stir in remaining 2 tablespoons butter and parmesan cheese; toss to combine. Put lid on pan and let sit 5 minutes. Garnish with charred lemon and remaining parsley. Serve with additional grated parmesan.

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