Name: Italian Chicken Piccata with Lemon-Caper Sauce and Herbed Orzo
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 680g total); 1/2 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp black pepper; 3 tbsp olive oil; 3 tbsp unsalted butter; 3 cloves garlic, minced; 1 cup low-sodium chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 2 tbsp capers, drained; 2 tbsp chopped fresh parsley; 1 cup orzo pasta (uncooked); 2 tbsp chopped fresh basil (optional)

Italian Chicken Piccata with Lemon-Caper Sauce and Herbed Orzo

CreamyGrape9699

This Italian Chicken Piccata with Lemon-Caper Sauce and Herbed Orzo is a weeknight-friendly take on a classic, bursting with bright citrus flavor and briny capers. The chicken is dredged and pan-seared for a golden crust, then simmered briefly in a tangy, buttery sauce. Resting the chicken in the sauce ensures juicy, flavorful results—an approach inspired by test kitchen science for foolproof, moist poultry. Paired with a simple herbed orzo, this meal feels both comforting and refreshing, making it a favorite for any Italian-inspired dinner at home.

Ingredients

Instructions

Pat chicken breasts dry and, if thick, pound to even 1/2-inch thickness. Season both sides with salt and pepper.
Place flour in a shallow dish. Dredge chicken in flour, shaking off excess.
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
In the same pan, add 1 tbsp olive oil and butter. Sauté garlic for 1 minute until fragrant. Add chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3-4 minutes, scraping up browned bits.
Return chicken to pan and simmer in sauce for 2-3 minutes. Remove from heat and sprinkle with parsley.
Meanwhile, cook orzo in salted boiling water according to package directions. Drain and toss with remaining butter and chopped basil (if using).
Serve chicken piccata over herbed orzo, spooning sauce over the top.