Chicken Piccata Orzo
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One Pot Chicken Piccata Orzo is high protein and secretly healthy. Made in under an hour for the perfect weeknight dinner!
After making over 10 different variations of our One Pot Chicken Orzo that have been wildly popular, we knew it was time to make a spin on Healthy Chicken Piccata.
This delicious chicken piccata orzo is light and lemony. It tastes like it came from your favorite Italian restaurant, but it’s made in under an hour in one pot right at home!
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil
Chicken Breasts: You can substitute with boneless, skinless chicken thighs or chicken tenders, but we like the texture of the chicken breasts the best.
Orzo: We love the texture of the orzo in this recipe, but most small pasta shapes will work great like orecchiette, rotini, ditalini, and bowties. You may need to adjust the cook time if the pasta instructions call for longer than 10 minutes. We have not tested this with rice, but it could be a good option and may require a few more minutes of cook time. You could check out our Chicken Broccoli Rice recipe and adjust based off of that!
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
What to Serve with Chicken Piccata Orzo
This chicken piccata orzo is perfect for a meal on it’s own.
If you want to, you can serve it with extra veggies. We love steamed green beans or Roasted Carrots.
It’s also great with a side salad. We like Peach Caprese Salad, Blueberry Salad or Spinach Strawberry Salad.
storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
other One Pot Orzo recipes:
One Pot Chicken Picatta Orzo
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cubed into ¼ inch pieces
- 2 tablespoons whole wheat flour
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 cup dry orzo pasta
- 1 tablespoon minced garlic
- ¼ cup dry white wine
- 1 ¾ cup low sodium chicken stock
- ¼ cup lemon juice
- 2 tablespoons capers
- ¼ cup fresh chopped parsley
Instructions
- Cut chicken into ¼ inch square pieces and set aside. Toss the chicken with whole wheat flour, black pepper and salt. Set aside.
- Heat the olive oil in a large sauté pan over medium-high heat for 3 minutes.
- Add the chicken to the pan and let it cook for 10 minutes until the chicken is brown on the exterior. Make sure to stir occasionally to brown all sides.
- Remove the chicken from the pan and set aside in a large bowl.
- Add the orzo and minced garlic to the pan. Cook for 2 minutes, stirring consistently to prevent sticking.
- Add the white wine to the pan and deglaze. Cook for 1 minute and stir to remove all the browned bits from the bottom of the pan.
- Reduce the heat to medium, add the cooked cubed chicken, chicken stock, lemon juice and capers to the pan. Cover with the lid and cook for 7 minutes, stirring frequently.
- Once the orzo has absorbed all the liquid, remove from the heat and stir in the fresh chopped parsley.
