Creamy Chicken Piccata with Orzo
This creamy Chicken Piccata with Orzo brings a delightful twist to a classic dish, combining tender chicken, zesty lemon, and the comfort of pasta in a luscious sauce.
Servings: 4
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1/2 cup orzo pasta, uncooked (about 8 oz)
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated plus more for serving
- 2 tablespoons capers, drained
- 2 cups baby spinach
- 1 tablespoon unsalted butter
- 1 Salt and black pepper to taste
- 1 lemon zest, finely grated
Instructions
Preparation Steps
- In a large skillet, heat olive oil over medium-high heat. Season the sliced chicken with salt and pepper, then sear for about 4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium, and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the orzo and toast for 1–2 minutes until it starts to slightly brown.
- Pour in the chicken broth and heavy cream, then add the lemon juice and zest. Bring the mixture to a simmer, stirring frequently, and let it cook for approximately 8-10 minutes until the orzo is tender and absorbs most of the liquid.
- Add the spinach, capers, and Parmesan cheese to the skillet, stirring until the spinach wilts. Return the chicken to the skillet and coat with the creamy sauce, warming everything together for another minute.
Notes
This dish is perfect for serving with a sprinkle of extra Parmesan and a wedge of lemon on the side for an added zing.
Enjoy it fresh, but it can also be stored in the refrigerator for up to three days!
This recipe is an original creation inspired by classic Creamy Chicken Piccata with Orzo flavors. All ingredient ratios and instructions are independently developed.