chicken piccata with creamy orzo
If you want a restaurant-worthy dish but with so much less work, then this chicken piccata with creamy orzo is the recipe for you! The chicken is easy to prepare, and the bright flavors of the lemon and capers in the orzo are the perfect match!
INGREDIENTS
– 12 oz orzo
– 1 lb boneless skinless chicken breasts (about 2 breasts)
– 1 tsp kosher salt
– 3/4 tsp freshly ground black pepper
– 1/2 cup all-purpose flour
– 6 tbsp unsalted butter
– 3 tbsp olive oil
– 2 tbsp minced shallot
– 2 cloves garlic, minced
– 1 1/2 cups chicken stock
– 1 tsp lemon zest
– 1 tbsp lemon juice
– 2 tbsp drained capers
– 2-4 oz grated Parmesan cheese
INSTRUCTIONS
– Prepare the orzo. Cook the orzo according to the package instructions for al dente. Drain the orzo and set aside.
– While the orzo is cooking, prepare the chicken. Pour the flour onto a plate and set it aside. Place the chicken in a zip-top bag and lightly pound each breast into an approximately ¼-inch thick cutlet. Season the prepared breasts with the salt and pepper. Dredge and dip each cutlet into the flour to lightly coat the pieces.
– Cook the chicken. In a large skillet, melt the butter with the oil over medium heat. Once melted, add the chicken and sauté until the first side is browned, 3-4 minutes. Flip over and brown until the cutlets are fully cooked, 2-3 minutes. Remove the chicken and set it aside. This may need to be done in batches.
– Prepare the sauce. Add the shallot and garlic to the skillet. Sauté until the shallot is soft, 3-4 minutes. Stir in the stock and bring it to a simmer. Cook the stock until it is reduced by about half, 4-5 minutes. Add the lemon zest, lemon juice, and capers.
– Combine everything. Add the cooked orzo to the skillet along with the Parmesan cheese. Stir to combine over low heat until the orzo is creamy, 1-2 minutes. Slice the chicken or serve it in whole pieces on top of the orzo.
