Buttery Orzo Chicken Piccata

Bev, Bev Cooks

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.
10 min Prep Time
30 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 30 min


  • 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


Step 1

Bring large pot of salted water to boil. Add orzo and cook according to package directions until al dente. Drain and set aside.

Step 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.

Step 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.

Step 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.