Imported from TikTok

One-Pan Chicken Piccata with Creamy Orzo

Name: One-Pan Chicken Piccata with Creamy Orzo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lemon (Cut off about one-third; slice the rest thinly and reserve the cut-off piece for juicing.); 1 fresh parsley (A generous handful, chopped.); 1.5 lb chicken (Cut each piece in half for easier cooking.); 0.75 cup flour (Use enough to coat the chicken; the amount is approximate.); garlic (A little, mixed into the flour; optional and not traditional.); salt (For seasoning the flour; amount not stated.); black pepper (For seasoning the flour; amount not stated.); 3 tbsp olive oil (For cooking the chicken; transcript says a few tablespoons.); 3 tbsp butter; 2 cups orzo (Toast in the pan for about 3 minutes.); 0.5 cup white cooking wine (Holland House used; substitute more chicken broth if needed.); 2.5 cups chicken broth (Use more in place of the cooking wine if preferred.); 1.25 cups heavy cream (Add 1 cup gradually, then another 1/4 cup later; transcript wording around the later addition is slightly unclear.); Romano cheese (Add as much as desired; amount not stated.); 2 tbsp capers (A couple of tablespoons.)

Recipe by @karissaastevens @karissaastevens · TikTok

Imported by Tara Farrar on SeeMeCook

Golden, lightly flour-coated chicken cooks with orzo in a creamy pan sauce flavored with lemon, parsley, capers, and Romano. A cozy one-pan dinner inspired by chicken piccata.

4 servings50 minItalian

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Ingredients

1 lemon (Cut off about one-third; slice the rest thinly and reserve the cut-off piece for juicing.)
1 fresh parsley (A generous handful, chopped.)
1.5 lb chicken (Cut each piece in half for easier cooking.)
0.75 cup flour (Use enough to coat the chicken; the amount is approximate.)
garlic (A little, mixed into the flour; optional and not traditional.)
salt (For seasoning the flour; amount not stated.)
black pepper (For seasoning the flour; amount not stated.)
3 tbsp olive oil (For cooking the chicken; transcript says a few tablespoons.)
3 tbsp butter
2 cups orzo (Toast in the pan for about 3 minutes.)
0.5 cup white cooking wine (Holland House used; substitute more chicken broth if needed.)
2.5 cups chicken broth (Use more in place of the cooking wine if preferred.)
1.25 cups heavy cream (Add 1 cup gradually, then another 1/4 cup later; transcript wording around the later addition is slightly unclear.)
Romano cheese (Add as much as desired; amount not stated.)
2 tbsp capers (A couple of tablespoons.)

Steps

1
Cut the lemon: remove about one-third and set that piece aside for juicing. Slice the remaining lemon thinly. Chop a generous handful of parsley.
2
Cut each piece of chicken in half so it will be easier to cook. Set the chicken aside.
3
Season enough flour to coat the chicken, mixing in a little garlic if desired. The creator notes that garlic in the flour is optional and not traditional.
4
Coat each piece of chicken lightly in the seasoned flour, then return the coated pieces to the board.
5
Heat a few tablespoons of olive oil in a large pan over medium-high heat. Add chicken in a single layer, working in batches as needed.
6
Cook the chicken for a couple of minutes, until a golden crust begins to form, then flip it. Cook the second side and transfer the batch out of the pan; repeat with the remaining chicken. Set all the chicken aside.
7
Add 3 tablespoons of butter to the flavorful pan, then add 2 cups of orzo. Cook together until the orzo is toasted, about 3 minutes.
8
Pour in 1/2 cup cooking wine, or use more chicken broth instead. Scrape the bottom of the pan to release the browned seasoning and cook for about 1 minute while scraping.
9
Add 2 1/2 cups chicken broth. Squeeze the reserved lemon piece into the orzo.
10
Slowly pour in 1 cup heavy cream. Keep the pan over medium-low heat and cook for about 5–6 minutes.
11
When the orzo is about 70% cooked, stir in Romano cheese to taste and a couple of tablespoons of capers.
12
Add another 1/4 cup heavy cream. The transcript also contains an unclear repeated reference to the orzo at this point, so no further action is specified.
13
Reduce the heat to low, cover the pan, and cook for 2–3 minutes more, or until the orzo is fully cooked.
14
Serve the chicken with the creamy orzo.

Notes

The transcript does not give an exact amount for garlic or Romano cheese, and the chicken cooking time is approximate. The later spoken reference after adding the extra 1/4 cup cream is unclear; the recipe's final covered cooking time is stated as 2–3 minutes.