Name: One Pan Chicken Piccata with Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ lbs boneless (skinless chicken breasts, cut into bite-sized pieces); 2-3 tbsp all-purpose flour; 1 tsp salt; ½ tsp black pepper; 1 tsp garlic powder; ½ tsp paprika; 2 tbsp olive oil; 3 cloves garlic (minced); 1 cup dry orzo pasta; 1/4 cup white wine ((Optional) Pinot Grigio, Sauvignon Blanc, Chardonnay, or your favorite); 2½ cups chicken broth; ½ cup heavy cream (or half-and-half); Zest of 1 lemon; ⅓ cup fresh lemon juice; ¼ cup capers (drained); ¼ cup grated Parmesan cheese; 2 tbsp butter; ¼ cup fresh parsley (chopped); Optional: red pepper flakes

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This One Pot Chicken Piccata with Orzo is made with tender chicken bites, creamy orzo pasta, briny capers, and a bright, buttery lemon sauce—all made in one pan for minimal cleanup.

creamy chicken piccata with orzo being served from a yellow skillet

This recipe takes everything you love about classic chicken piccata and turns it into a cozy, weeknight-friendly meal the whole family will enjoy. Perfect for busy nights when you want big flavor without a sink full of dishes.

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What Is Piccata?

Piccata is a classic Italian-style preparation most commonly made with chicken or veal. It features a bright, tangy sauce made with lemon juice, butter, and capers. The flavor is bold but balanced—rich from the butter, fresh from the lemon, and slightly salty from the capers.

Traditional chicken piccata is often served with pasta or rice on the side, but in this recipe, the orzo cooks right in the sauce, soaking up all that delicious lemony goodness for maximum flavor in every bite.

close up of chicken piccata with orzo on a wooden spoon

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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Large Skillet
Boneless, skinless chicken breasts
All-purpose flour- to dredge the chicken
Seasonings- salt, pepper, garlic powder, paprika, fresh parsley (for serving), optional: red pepper flakes
Olive oil- to brown the chicken
Garlic, minced
Dry orzo pasta
White wine- optional, to deglaze the pan. Use a white wine you would actually drink.
Chicken broth– substitute vegetable broth/stock
Heavy cream (or half-and-half)- optional, to make the dish creamy
Lemon
Capers, drained (Non-Pareil)
Parmesan cheese
Butter- to add at the end for richness and smoothness

How To Make It

Season & Dredge Chicken
Place chicken in a bowl. Sprinkle with flour, salt, pepper, garlic powder, and paprika. Toss to lightly coat, shaking off any excess flour.

Sear the Chicken
Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook 4–5 minutes, stirring occasionally, until lightly golden. Remove chicken to a plate (it will finish cooking later).

Toast the Orzo
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in orzo and toast for 1–2 minutes.

Simmer
Pour in the white wine- if using, and scrape up the browned bits. Pour in chicken broth. Bring to a gentle simmer, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender.

Finish the Sauce
Stir in heavy cream, lemon zest, lemon juice, capers, Parmesan, and butter.

Return Chicken
Add chicken back to the skillet. Simmer uncovered 3–5 minutes until chicken is cooked through and sauce thickens.

Serve
Stir in parsley and optional red pepper flakes. Serve warm with extra Parmesan and lemon wedges.

creamy chicken piccata with orzo being served from a yellow skillet with a wooden spoon resting on the skillet

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! ⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!

Tips

Extra saucy: Add an extra ¼–½ cup broth at the end
No cream: Skip the cream and add extra broth + butter
Add veggies: Spinach, asparagus, or peas work great
Meal prep: Leftovers reheat beautifully with a splash of broth

FAQ’s

What are capers?

Capers are small, pickled flower buds that add a salty, tangy pop of flavor. They’re a classic ingredient in chicken piccata and help balance the rich, lemony sauce.

Can I make chicken piccata without capers?

Yes! Capers add that classic briny flavor, but you can leave them out if needed. If you want a similar salty bite, try chopped green olives or a pinch of extra salt and lemon zest.

Do I have to dredge the chicken in flour?

No, it’s optional—but recommended. A light flour coating helps the chicken brown better and naturally thickens the sauce as everything simmers. If you skip it, the dish will still be delicious, just a bit lighter.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work great and stay extra juicy. You may need to simmer them an extra 1–2 minutes at the end to ensure they’re fully cooked.

What can I use instead of orzo?

If you don’t have orzo, small pasta shapes like ditalini or acini di pepe work well. You can also serve the chicken piccata over cooked rice, mashed potatoes, or regular pasta instead.

Is this recipe creamy or traditional piccata?

This version is lightly creamy. You can make it more traditional by skipping the cream and adding an extra splash of chicken broth and butter instead.

How do I keep the orzo from sticking?

Be sure to stir the orzo occasionally while it simmers and keep the heat at a gentle simmer, not a rapid boil. If it thickens too much, add a splash of broth to loosen the sauce.

Can I make this recipe gluten-free?

Yes! Use gluten-free flour for dredging and swap the orzo for gluten-free orzo or serve the chicken over rice or gluten-free pasta.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more sauce as it sits. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or cream to loosen the sauce.

Can I add vegetables to this dish?

Definitely! Spinach, asparagus, peas, or artichoke hearts are great additions. Stir them in during the last few minutes of cooking so they don’t overcook.

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