Chicken Piccata with Asparagus & Orzo
There’s something about Chicken Piccata that always pulls me in the moment I spot it on an Italian menu. The simplicity of the dish—juicy chicken cutlets bathed in a luscious lemon-butter sauce with a pop of briny capers—is completely irresistible. That bold, zesty flavor combo gets me every time. But the best part? You don’t have to dine out to enjoy it. This homemade Chicken Piccata recipe is incredibly easy to make, and it’s every bit as crave-worthy as the restaurant version.
What makes this recipe extra special is that it's a one-pan wonder. The chicken gets perfectly golden, and then the orzo cooks right in the same pan, soaking up all those delicious, savory juices. I like to add asparagus tips toward the end—they steam gently over the orzo, becoming tender and vibrant without losing their bite. It’s a complete, flavorful meal with minimal cleanup. I hope you enjoy making this as much as I do, and if you give it a try, I’d love to hear how it turned out for you!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Course
Main
Cuisine
Italian
Servings
4-6 servings
Ingredients
2-3 chicken breasts, cut in half horizontally
½ Tbsp. kosher salt
½ tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
Seasoned flour:
¼ cup AP flour
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. extra virgin olive oil, plus another 1-2 Tbsp.
2 Tbsp. butter, plus another Tbsp.
1 shallot, diced
3 cloves garlic, minced
1-1/2 cups orzo
1 lemon zested, plus 2 lemons juiced
2-1/2 cups chicken stock
Asparagus tips
2 Tbsp. capers, drained and rinsed
1 Tbsp. fresh chopped parsley
Grated parmesan
Maldon salt for garnish, if desired
Instructions
Season chicken breasts on both sides with kosher salt, black pepper, garlic & onion powder.
In a bowl, add the flour and season it with kosher salt, black pepper, garlic & onion powder.
Dredge both sides of the chicken into the seasoned flour, shake off any excess, and add it to a rimmed baking sheet.
In a 12.5” skillet, preheat the dry pan over high heat for about 90 seconds, then add equal amounts of extra virgin olive oil and butter.
Cook the chicken, a few pieces at a time, to not crowd the pan for about 2-3 mins. When slightly golden brown, flip and cook for another 2 mins., remove chicken to a plate. Work in batches until all chicken is browned, it will not be fully cooked at this time.
In the same pan, reduce heat to medium and add another Tbsp. of extra-virgin olive oil and butter. Add the diced shallot and garlic and use a wooden spoon to scrape any browned bits off the bottom of the skillet. Then add the orzo and continue to stir 1-2 mins. until it has toasted slightly.
Next, add the lemon juice and half of the zest, reserving the rest of the zest for garnish. Add the chicken stock, bring to a slow boil, and reduce to a simmer. Season with salt and pepper and let the orzo cook for 2-3 mins.
Add the chicken into the orzo, along with the asparagus, tucked into the liquid.
Cover and cook on a low simmer for 8 mins. until orzo has cooked, it may still have liquid, which will continue to absorb as it cools.
Garnish with capers, reserved lemon zest, fresh chopped parsley, grated parmesan, and another squeeze of lemon if desired. Drizzle it with extra virgin olive oil and a sprinkle of Maldon salt.
Notes
There’s no need to pound the chicken breasts thin for this recipe due to the increased cooking time for the orzo. Enjoy making this Chicken Piccata with Asparagus & Orzo for family and friends! Let me know what you think.
Here are a few recipes you might like to try as well: Chicken Marsala, Chicken Parmesan, Creamy Tuscan Chicken & Orzo