Name: Italian Chicken Piccata with Lemon-Parsley Orzo
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 cup orzo pasta; 2 tbsp olive oil; 1/3 cup all-purpose flour; 1 lemon (zest and juice); 1/4 cup fresh parsley, chopped; 2 cloves garlic, minced; 1/2 cup low-sodium chicken broth; 2 tbsp capers, rinsed and drained; Salt and freshly ground black pepper; 1 tbsp unsalted butter

Italian Chicken Piccata with Lemon-Parsley Orzo

JammyPear5093

This Italian Chicken Piccata with Lemon-Parsley Orzo is the perfect weeknight dinner—bright, tangy, and packed with satisfying protein. Juicy chicken breasts are quickly brined for extra tenderness, then pan-seared and finished in a vibrant lemon-caper sauce. Pairing with herby orzo makes for a fresh, balanced plate that feels both comforting and special. The brining step, inspired by scientific kitchen wisdom, guarantees foolproof, restaurant-quality results for cooks of any level. Each bite combines savory chicken, silky pasta, and a pop of citrus—ideal for anyone craving something classic yet easy to master.

Ingredients

Instructions

Prepare a 6% brine solution (2 tbsp salt per 4 cups water). Brine chicken breasts for 15 minutes while prepping other ingredients, then pat dry thoroughly.
Cook orzo in salted boiling water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking.
While orzo cooks, mix flour with a pinch of salt and pepper in a shallow dish. Dredge brined chicken breasts in flour, shaking off excess.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden and cooked through. Remove to a plate and keep warm.
Reduce heat to medium. Add garlic to same skillet and sauté 30 seconds. Add chicken broth, lemon juice, lemon zest, and capers. Simmer 2-3 minutes, scraping up browned bits.
Swirl in butter and return chicken to pan. Spoon sauce over chicken and simmer 1-2 minutes to heat through.
Toss cooked orzo with parsley and a squeeze of lemon. Serve chicken over orzo, drizzled with pan sauce.