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My One-Pot Lemon Chicken Orzo Will Be Your Family's New Favorite Dinner
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Despite my deep love of cooking and affinity for hours-long projects like multi-layered lasagna and homemade challah bread, I also have a soft spot for lazy cooking. You know what I'm talking about — the kind of meal that comes together relatively quickly, with everything cooking in one pot, including what would typically be considered the "main" and the "sides." I'm always searching for new ways to achieve a one-pot, one-bowl dinner, which is why I was so excited to combine the flavors of a classic chicken piccata with orzo.
So, allow me to introduce you to chicken piccata orzo! Here, orzo cooks quickly and can take on the consistency of a traditional risotto when cooked with enough liquid. Add in some browned chicken thighs, lemon, capers, and greens, and top the whole thing with a garlicky, buttery mixture of toasted breadcrumbs and parsley, and you've got a flavorful meal cooked in one pot that's ready in just over half an hour. It's lazy perfection.
Why You'll Love ItIt's a whole meal that comes together in one pot. Chicken piccata is typically made with chicken breast that has been dredged in flour and fried, plus it's only one element of a meal. To get dinner on the table you'll need to serve it alongside something else. Here chicken, orzo, and greens all cook together in the same pot.
It's quick. You can have dinner ready in under an hour from start to finish.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Key Ingredients in Chicken Piccata OrzoChicken: Ditch the traditional chicken breast in favor of boneless, skinless chicken thighs that stay moist and don't require any dredging.
Lemon: Fresh lemon juice and zest add bright citrus flavor.
Capers: Briny capers add to the signature flavors of piccata.
Parsley: Fresh parsley adds herby freshness.
Orzo: This quick-cooking pasta is perfect for a speedy meal.
White wine: Opt for a dry white wine, like Pinot Grigio or Sauvignon Blanc.
Low-sodium chicken broth: Cooking the orzo in broth adds extra chicken-y flavor to the whole dish.
Make the toasted breadcrumbs. Mix panko breadcrumbs, capers, chopped parsley, and garlic in a small bowl. Melt butter in a Dutch oven and toast the mixture until golden-brown.
Sear the chicken. Sear the chicken thighs until golden on both sides.
Toast the orzo. Toast the orzo and garlic in olive oil. Add the wine and deglaze, scraping up the fond from the bottom of the pot.
Cook the orzo. Add the broth and cook, stirring occasionally, until the orzo is tender. While the orzo is cooking, cut the chicken into bite-size pieces.
Add the chicken and spinach. Add the chicken pieces and spinach and continue to cook until the spinach is wilted. Serve sprinkled with toasted breadcrumbs.
You can substitute 1/4 cup chicken broth for the white wine.
You can swap the baby spinach for other tender greens like arugula, baby kale, or Swiss chard.
Everything you love about chicken piccata in one pot, with no chicken dredging required.
Prep time 10 minutes
Cook time 30 minutes
Serves 4
Ingredients1 pound boneless, skinless chicken thighs
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more for garnish
1 large lemon
3 cloves garlic
1/2 small bunch fresh parsley, plus more as needed
1/4 cup panko breadcrumbs
2 tablespoons capers, drained if brined or rinsed if salt-packed
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 cups dried orzo pasta (about 10 ounces)
1/4 cup dry white wine
2 1/4 cups low-sodium chicken broth
3 packed cups baby spinach (about 3 ounces)
Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup.
Place 1 tablespoon of the parsley, 1/3 of the garlic, 1/4 cup panko breadcrumbs, and 1 tablespoon of the capers in a small bowl and stir to combine.
Melt 1 tablespoon unsalted butter in a Dutch oven or large high-sided skillet over medium-high heat. Add the breadcrumb mixture and cook, stirring frequently, until the garlic is fragrant and the breadcrumbs are golden brown, about 2 minutes. Return to the bowl.
Add 1 tablespoon olive oil to the skillet and heat until shimmering. Add the chicken and cook until browned and almost cooked through, 5 to 7 minutes per side. Transfer with tongs to a clean cutting board.
Reduce the heat to medium-low. Add the remaining garlic and 1 1/2 cups dried orzo to the skillet. Cook until the orzo is toasted and the garlic is fragrant, about 2 minutes. Add 1/4 cup dry white wine and cook, stirring continuously and scraping the browned bits from the bottom of the skillet, until almost completely evaporated, about 1 minute. Add the lemon zest, remaining 1 tablespoon capers, and 2 1/4 cups low-sodium chicken broth, and stir to combine. Bring to a rapid simmer.
Cover and cook, stirring occasionally to avoid sticking, until the orzo is al dente and the liquid is absorbed, about 10 minutes or according to the orzo package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Meanwhile, cut the chicken into 1-inch pieces.
When the orzo is ready, add the chicken and any accumulated juices, remaining 3 tablespoons parsley, 3 packed cups baby spinach, and 1 tablespoon of the lemon juice. Cook uncovered, stirring occasionally, until the spinach is wilted and the chicken is cooked through, about 2 minutes. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Garnish with the breadcrumb mixture.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Skillet Pastas Are Easy And Adaptable. This Summery Orzo Shows Why.
First, let me address the elephant in the room. Yes, I do have a thing for skillet pastas. In fact, this is the second week in a row that I'm featuring one in this space. And no, I'm not mad about it.
Some may call these and other one-pan meals "lazy" or believe they don't qualify as "real cooking" for whatever reason. I contend that they are merely efficient and that the amount of cookware you use to prepare a meal has no relation to your skills in the kitchen. I could argue that the ability to streamline is in fact a positive indicator of one's culinary acumen, but I digress.
Back to skillet pastas: They are extremely flexible and convenient, meaning you can add whatever ingredients you wish — including proteins, vegetables, cheeses and seasonings — to create a recipe of your own.
Chicken, spinach, goat cheese and raisins? Been there, done that. Nourish columnist Ellie Krieger has a version with salmon, peas, dill and feta with a splash of lemon juice for brightness. In the fall, I could see one with butternut squash, hot Italian sausage, parmesan and an extra pinch of crushed red pepper flakes for good measure being comforting and delicious. (I'll have to remember this idea in a couple of months.) This version features corn, tomatoes, feta cheese and olives for a celebration of summer produce and briny flavors.
I'm of the belief that skillet pastas work best with small shapes, such as orzo, partly due to the fact that they can more easily fit into the pan and you don't have to worry about strands of spaghetti or bucatini poking out the side. But their diminutive size means you can also add more flavor to them before any liquid is added. Toasting is a favorite little trick of mine when it comes to these types of skillet meals and soups and stews because it adds an underlying whisper of nuttiness to the finished dish.
The kernels from a couple ears of corn are added at the same time as the orzo to soften them up a bit (though you can certainly add uncooked corn at the end if you prefer to keep the kernels' crunch). Once the pasta is nutty and fragrant, in goes your choice of stock or broth (or water, though the finished dish will be slightly less flavorful), along with sliced olives to let their salty punch permeate throughout the pan. Lastly, fold in fresh cherry or grape tomatoes, chopped parsley, and crumbles of feta cheese, preferably one made from sheep's milk so it's creamy and rich.
With sweet kernels of corn, tart tomatoes, briny olives and creamy, salty cheese, this pasta dish packs a lot of flavor in a relatively simple recipe.
Another benefit of this skillet meal is that it tastes great warm or at room temperature, which I know from personal experience, sitting on the couch with the leftovers that I enjoyed during a recent Sunday afternoon television binge. It's essentially a glorified pasta salad, which, to be honest, is exactly what I want to eat this time of year.
Skillet Orzo With Corn, Tomatoes and Feta
4 servings (makes about 6 cups)
Total time: 30 mins
This summery skillet pasta features orzo, corn, tomatoes, feta and olives. Any type of feta cheese will do, but one made from sheep's milk is delightfully creamy and rich. This recipe is great warm or at room temperature, and enjoyable on its own as a main or as a side with a grilled or sauteed protein.
Storage: Refrigerate for up to 4 days.
Ingredients
2 tablespoons extra-virgin olive oil
1 cup (8 ounces) dried orzo pasta
Kernels from 2 ears of corn (about 2 cups)
1/4 teaspoon fine salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
3 cups no-salt-added or low-sodium chicken or vegetable stock or broth
1/2 cup pimento-stuffed green olives, sliced
1 pint cherry or grape tomatoes (10 ounces), halved
3 1/2 ounces feta cheese, crumbled (about 2/3 cup), preferably sheep's milk
1/4 cup chopped fresh flat-leaf parsley leaves
Steps
In a large (12-inch) nonstick skillet over medium-high heat, heat the oil until shimmering. Add the orzo, corn, salt and pepper and cook, stirring occasionally, until the orzo is toasted and nutty, 2 to 3 minutes.
Add the broth or stock and olives, bring to a simmer, and cook, stirring once or twice and adjusting the heat as needed to maintain a gentle simmer, until the orzo is al dente and most of the liquid is absorbed, about 13 minutes. Remove from the heat. Add the tomatoes, feta and parsley, and toss to combine. Taste, and season with salt and pepper, as desired. Serve warm or at room temperature.
Substitutions:
Orzo >> another small pasta, such as ditalini or anelletti.
Fresh corn >> canned or frozen corn.
Pimento-stuffed green olives >> another type of olive.
Cherry or grape tomatoes >> diced beefsteak, roma or other tomatoes.
Want protein? >> Add cooked diced chicken or shrimp, or white or garbanzo beans.
Parsley >> basil.
Nutrition per serving (1 1/2 cups): 462 calories, 60g carbohydrates, 22mg cholesterol, 18g fat, 5g fiber, 17g protein, 5g saturated fat, 876mg sodium, 7g sugar
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice.
From staff writer Aaron Hutcherson.
I've Cooked Over 1,000 Ina Garten Recipes. Here Are 10 Of My Favorites For A Pasta Dinner.
Her lasagna with turkey sausage has creamy goat cheese. Ina Garten's lasagna has four cheeses. Trent Pheifer
"Barefoot Contessa Family Style," page 100
This beast of a lasagna has four kinds of cheese — ricotta, Parmesan, mozzarella, and goat cheese.
It tastes dreamy, and the goat cheese adds a nice tang. When I make this, I use hot turkey sausage rather than sweet.
I love her combination of pasta, pesto, and peas. The secret ingredient in this dish is mayonnaise. Trent Pheifer
"Barefoot Contessa Parties!," page 101
Ina's simple pesto recipe has been my go-to for years, and this is one of my favorite ways to use it.
To help keep the pesto from browning, she adds spinach and lemon juice — and what would a pasta salad be without a little mayo for creaminess?
The pesto is tossed with fusilli and bow-tie pasta, Parmesan, peas, and pine nuts for the perfect summer picnic dish.
Garten's spicy shrimp and linguine fra diavolo is an absolute stunner. Ina Garten's arrabbiata is incredible. Trent Pheifer
"Modern Comfort Food," page 130
The homemade arrabbiata is infused with 24 cloves of garlic, Chianti, and crushed red-pepper flakes.
The result is a spicy, satisfying sauce that's delicious on its own.
Add shrimp, linguine, and a crunchy sautéed panko and parsley mixture, and you have magic. I'd recommend tripling the panko mixture and putting it on everything.
Her truffled mac and cheese is incredible. Ina Garten's mac and cheese uses truffle butter. Trent Pheifer
"Modern Comfort Food," page 139
Of Garten's five mac and cheese recipes, this is my favorite. Truffle butter just makes everything better.
This recipe is deliciously decadent with sautéed shiitake and cremini mushrooms infused with cream sherry. Those get mixed with cavatappi and a mornay sauce made with truffle butter, gruyere, and extra-sharp white cheddar.
Greek orzo salad is light and refreshing for any picnic. Ina Garten's orzo salad is dressed with a lemon vinegarette. Trent Pheifer
"Go-To Dinners," page 101
This is an update on her orzo salad from "Parties!" — a dish many have told me is their all-time favorite from Garten.
I prefer this version, which skips the roasted veggies and features chickpeas, red onion, red pepper, capers, dill, Kalamata olives, and arugula.
It's dressed with a lemon vinegarette and, of course, chunks of feta.
Her lemon linguine with zucchini and basil is a new favorite of mine. Ina Garten's lemon linguine with zucchini and basil is light and bright. Trent Pheifer
"Go-To Dinners," page 164
Pasta can often feel like such a heavy dish, but this one is light and bright.
It's a new favorite of mine, perfect for those trying to sneak in extra produce — half the pasta is swapped with julienned zucchini.
From there, the dish uses a simple mix of butter, lemon, basil, parm, and toasted pine nuts.
Baked rigatoni with lamb ragù is the perfect hearty dish for Sunday supper. Nothing beats a hearty, warming dish of baked pasta. Trent Pheifer
"Modern Comfort Food," page 134
This comforting baked pasta dish is a mix of flavorful lamb ragù tossed with rigatoni, eggs, and cream.
It's topped with mozzarella and Parmesan, and baked until warm and bubbly.
I even make my own ricotta for Garten's shells with broccoli rabe and pancetta. Ina Garten's shells with broccoli rabe and pancetta tastes high quality. Trent Pheifer
"Cook Like a Pro," page 128
I'm usually team store-bought is fine, but Garten's recipe for ricotta convinced me that's not the case for this creamy topping.
Her ricotta is astronomically better than the packaged stuff, and for a simple dish like this, that makes all the difference. It perfectly contrasts the salty pancetta, bitter broccoli rabe, and spicy crushed red-pepper flakes.
This recipe proves preparing high-quality ingredients simply is often the best way to go.
The fresh crab and pea risotto is worth the high cost. Ina Garten's fresh crab and pea risotto is one of my favorite fancy meals to make. Trent Pheifer
"Modern Comfort Food," page 133
This is a special-occasion meal for me because crab is pricey — but it's so worth the cost.
The risotto is flavored with shallots, fennel, poblano peppers, garlic, thyme, saffron, and red-pepper flakes. Creme fraiche gives it a rich, decadent creaminess.
It's finished with peas, chives, and lemon zest and is my ultimate happy place.
Capellini with tomatoes and basil is perfect for using perfectly ripe cherry tomatoes. Ina Garten's capellini with tomatoes and basil is perfect for the end of summer. Trent Pheifer
Food Network
I love this pasta dish, where fresh tomatoes are cooked with basil, garlic, and red-pepper flakes until they soften.
This method is one of the best ways to get the most flavor out of ripe tomatoes.
This story was originally published on February 17, 2024, and most recently updated on August 12, 2024.
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