Community recipe
Golden Chicken Piccata with Lemony Orzo and Peas
Crisp-edged chicken breast is finished in a bright, silky caper-lemon pan sauce, then served over tender orzo with sweet peas. It is a comforting, weeknight-friendly one-pan dinner with classic piccata flavor.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 600 g boneless skinless chicken breasts, patted dry, sliced into 4 cutlets, and pounded 1/2-inch thick
- 60 g all-purpose flour
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 80 g shallots, finely chopped
- 9 g garlics, minced
- 15 g fresh parsleies, finely chopped
- 2 tbsp olive oils
- 30 g unsalted butter
- 240 g orzo
- 720 ml low-sodium chicken broth
- 150 g frozen peas
- 60 ml lemon juice, freshly squeezed
- 45 g capers, drained
Make it
Instructions
- 01
Set up and season the chicken
Set a large skillet, a plate, tongs, a meat mallet or rolling pin, a fine grater, measuring tools, and an instant-read thermometer within reach. Pat 600 g boneless skinless chicken breast dry; do not rinse it. Slice horizontally into 4 thin cutlets, place them between sheets of parchment, and gently pound to an even 1/2-inch thickness. On a shallow plate, combine 60 g all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Coat the cutlets in the seasoned flour, gently shake off the excess, and place them on the clean plate. Finely chop 80 g shallot, mince 9 g garlic, and chop 15 g fresh parsley; keep each ready separately. | Why: Even cutlets cook quickly and evenly, while the light flour coating creates a golden crust and helps thicken the eventual sauce.
- 02
Brown the chicken
Heat the large skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat. When the oil shimmers, lay in 2 cutlets without crowding them. Cook until deeply golden, 3 to 4 minutes per side; transfer to a clean plate. Repeat with the remaining cutlets. The chicken will finish gently in the sauce, so it does not need to be fully cooked through at this stage. | Why: Browning develops savory flavor on the chicken and leaves flavorful fond in the skillet for the sauce.
- 03
Build the orzo and pan sauce
Reduce the skillet to medium heat. Add 30 g unsalted butter; once foaming subsides, stir in the prepared shallot and cook for 2 minutes until softened. Stir in the prepared garlic for 30 seconds, just until fragrant. Add 240 g orzo and stir for 1 minute to toast it lightly. Pour in 720 ml low-sodium chicken broth, scraping the skillet bottom with a wooden spoon. Bring to a lively simmer, then lower the heat to medium-low and cook uncovered, stirring every 2 minutes, until the orzo is nearly tender and most of the liquid is absorbed, 9 to 11 minutes. | Why: Toasting the orzo adds a nutty note, while scraping up the browned bits makes the broth taste like a true pan sauce.
- 04
Finish, rest, and serve
Stir 150 g frozen peas, 60 ml lemon juice, and 45 g capers into the nearly tender orzo. Nestle the browned chicken and any juices from its plate into the skillet. Simmer gently for 3 to 5 minutes, turning the cutlets once, until the peas are hot, the orzo is tender and saucy, and the thickest part of each cutlet reaches 74°C / 165°F. Remove the skillet from the heat, scatter over the prepared parsley, and rest for 3 minutes. Taste the orzo and add a small pinch more salt or pepper only if needed. Spoon the orzo and sauce into 4 shallow bowls, top with the chicken, and serve hot. | Why: The finishing simmer cooks the chicken safely while the lemon, capers, and resting juices balance the rich, silky orzo.
