One Pan Chicken Piccata Orzo
Updated Sep 19, 2026
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One Pan Chicken Piccata Orzo combines crispy Parmesan chicken with creamy lemon caper orzo, all made in the same pan. It’s an easy twist on classic chicken piccata that’s ready in about 45 minutes.
If you love easy chicken orzo recipes, try my Orzo al Limone with Crispy Parmesan Chicken or One Pan Cajun Chicken Alfredo Orzo next.
🐝 Quick Look: One Pan Chicken Piccata Orzo
- What it is: Crispy Parmesan chicken served over creamy lemon caper orzo, all made in one pan.
- Why you’ll love it: It has all the flavors of classic chicken piccata in an easy one pan dinner.
- Time: 15 minutes prep, 30 minutes cook time, 45 minutes total.
- Main ingredients: Chicken, orzo, lemon, capers, Parmesan, and chicken broth.
- Best for: An easy weeknight dinner or date night at home.
Why You’ll Love This Recipe
- A twist on chicken piccata: You get the crispy chicken, lemon, capers, and Parmesan of classic Chicken Piccata, but with creamy orzo cooked right in the same pan.
- One pan dinner: The chicken and orzo are cooked in the same pan for less cleanup. If you love one pan chicken recipes, try my One Pan Sun-Dried Tomato Chicken Orzo or One Pan Crispy Chicken Thighs with Lemon Couscous next.
- Bright and lemony: Fresh lemon juice and zest keep the creamy orzo bright. For another lemony orzo recipe, try my Lemon Dill Orzo with Seared Scallops.
- Perfect for date night: Serve it with Air Fryer Baby Broccoli or Stone Fruit Panzanella Salad for a complete meal.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orzo Pasta: Orzo is a small rice-shaped pasta that cooks directly in the pan with the chicken broth.
- Capers: Capers give chicken piccata its signature salty, briny flavor. I use capers packed in brine and drain them before adding to the orzo.
- Chicken Broth: I use reduced-sodium chicken broth so I can better control the salt level.
Tips and Substitutions
- Use thin chicken cutlets: Thin-cut chicken breasts are easiest here because they cook quickly and evenly. If using regular chicken breasts, slice them horizontally into thinner cutlets and pound to an even thickness as needed.
- Don’t overcrowd the pan: Cook the chicken in batches if needed so it can get golden and crispy. Add another drizzle of olive oil between batches if the pan looks dry.
- Keep extra broth nearby: The amount of liquid needed can vary depending on the brand of orzo, your pan, and heat level. Add more broth a splash at a time if the orzo needs additional liquid to finish cooking.
- Keep the orzo creamy: The orzo will continue absorbing liquid as it sits, so leave it slightly saucier than you ultimately want. Add another splash of broth before serving if needed.
- Use reduced-sodium broth: I prefer reduced-sodium chicken broth because the Parmesan and capers already add salt. If using regular chicken broth, reduce the added salt as needed.
- No white wine? Replace it with an equal amount of chicken broth.
- Adjust the lemon: Lemons vary in size and acidity, so taste the orzo at the end and add more lemon juice if you want a brighter lemon flavor.
How to Make One Pan Chicken Piccata Orzo
See the recipe card below for full instructions and exact amounts.
- Dredge the chicken in the seasoned flour and Parmesan mixture.
- Cook the chicken until golden brown and cooked through, then transfer to a plate.
- Cook the shallot and garlic in the same pan until softened.
- Add the orzo and toast for about 1 minute, stirring often.
- Deglaze with white wine. Add chicken broth and half of the lemon juice. Simmer until the orzo is al dente, adding more broth as needed.
- Stir in the lemon zest, remaining lemon juice, capers, parsley, and butter until creamy.
Recipe FAQs
Can I make One Pan Chicken Piccata Orzo ahead of time?
You can, but this recipe is best served right after cooking because the orzo continues to absorb liquid as it sits. If making it ahead, reheat gently with a splash of chicken broth to loosen the orzo.
Can I use a different pasta in One Pan Chicken Piccata Orzo?
I recommend sticking with orzo for this recipe. Other pasta shapes will have different cooking times and require different amounts of liquid, so they won’t be a direct substitute.
How do I know when the chicken in One Pan Chicken Piccata Orzo is done?
The chicken should be golden brown and reach an internal temperature of 165°F in the thickest part. Thin cutlets cook quickly, so keep an eye on them to avoid overcooking.
More Orzo Favorites
One Pan Chicken Piccata Orzo
This One Pan Chicken Piccata Orzo combines crispy Parmesan-coated chicken with creamy orzo, lemon, capers, and fresh parsley. Everything comes together in one pan for an easy twist on classic chicken piccata.
Ingredients
Chicken
- 1 ½ pounds Boneless Skinless Chicken Breasts, thin-cut or regular
- ½ cup All Purpose Flour
- ¼ cup Parmesan Cheese, freshly grated, plus more for serving
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 tablespoons Extra Virgin Olive Oil, divided, plus more as needed
- 1 tablespoon Unsalted Butter
Orzo
- 1 Shallot, minced
- 3 cloves Garlic, minced
- 1 ½ cups Orzo Pasta, uncooked
- ½ cup Dry White Wine
- 2 ½ cups Reduced Sodium Chicken Broth, plus more as needed
- 1 Lemon, zested and juiced
- 2 tablespoons Unsalted Butter
- 3 tablespoons Capers, drained
- ¼ cup Fresh Parsley, finely chopped
Instructions
- Prep the chicken: If using whole chicken breasts, slice each breast in half horizontally to create thinner cutlets. If the pieces are very large, cut them in half crosswise. If using thin-cut chicken breasts, you may not need to slice them. Pound the chicken to an even ¼-inch thickness as needed.
- Season and coat: Drizzle the chicken with 1 tablespoon olive oil. In a shallow bowl, whisk together flour, Parmesan, salt, and pepper. Dredge each piece in the mixture, pressing to help the coating adhere and shaking off any excess.
- Cook the chicken: Heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add the chicken and cook for 3 to 4 minutes on the first side until golden brown. Flip and cook for another 1 to 2 minutes, or until cooked through, working in batches if needed. Transfer to a plate.
- Cook the aromatics: Reduce the heat to medium. Add the shallot to the same pan and cook for about 2 minutes, stirring often. Add the garlic and cook for another minute.
- Toast the orzo: Add the uncooked orzo and cook for about 1 minute, stirring often.
- Deglaze the pan: Pour in the white wine and scrape up the browned bits from the bottom of the pan. Cook for about 1 minute, until slightly reduced.
- Cook the orzo: Add the chicken broth and half of the lemon juice. Bring to a boil, then reduce to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. You will likely need to add additional broth a splash at a time as the orzo cooks.
- Finish the orzo: Stir in the lemon zest, remaining lemon juice, capers, parsley, and 2 tablespoons butter until creamy and combined. Add a splash of broth if needed to loosen the orzo.
- Serve: Divide the orzo among bowls and top with the chicken. Finish with freshly grated Parmesan.
Notes
- Chicken: Thin-cut chicken breasts work best for this recipe. Aim for an even ¼-inch thickness so the chicken cooks quickly and evenly.
- Cooking the chicken: Cook the chicken in batches if needed to avoid overcrowding the pan. Add another drizzle of olive oil between batches if the pan looks dry.
- White wine: Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. If you prefer not to cook with wine, substitute an equal amount of chicken broth.
- Chicken broth: Reduced-sodium chicken broth is recommended so you can better control the salt level, especially since the Parmesan and capers are salty. Regular chicken broth works too, but you may want to reduce the added salt.
- Lemon: Lemon size and acidity can vary, so adjust the amount of lemon juice to taste when finishing the orzo.
- Cooking the orzo: Orzo cooking time and the amount of broth needed can vary depending on the brand of orzo, your cookware, heat level, and how frequently you stir. Add additional broth a splash at a time as needed until the orzo is al dente.
- Consistency: The finished orzo should be creamy and slightly saucy, not dry. It will continue absorbing liquid as it sits, so add another splash of broth before serving if needed.
Nutrition
Calories: 679kcal, Carbohydrates: 56g, Protein: 49g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 134mg, Sodium: 1052mg, Potassium: 1013mg, Fiber: 3g, Sugar: 3g, Vitamin A: 671IU, Vitamin C: 23mg, Calcium: 82mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This recipe is such a yummy twist on classic Chicken Piccata! I love that it comes together in one pan for less dishes and maximum flavor. I hope you love it too!
Great twist on a classic comfort food! Great Recipe!!!
This was super easy and yummy! I put this together in under an hour. My whole family loved it and we even have super picky eaters.