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Don’t know what to make for dinner? Chicken Piccata is incredibly fast and easy yet impressive dinner with an Italian flair: Chicken breasts dredged in flour then browned and served over orzo pasta with a delicious lemon caper sauce. Think silly easy buttery, salty, lemony, savory comfort food with pasta. Yeah…that sounds like a perfect dinner wish come true.
Chicken Piccata is hands down one of my husband’s favorite dinners and hopefully will be yours as well.
Ingredients:
- 4 Chicken Breasts, butterflied and completely cut in half
- 1 1/2 sticks of butter
- 10 Tbsp Olive Oil
- 2/3 cup fresh Lemon Juice
- 1 cup Chicken broth
- 3.5oz jar of brined Capers, rinsed
- 1/3 cup fresh chopped Parsley
- Salt and Pepper for taste
- Flour, for dredging
Directions:
Slice your chicken breasts completely in half (thinner makes for quicker cooking!). Season with salt and pepper. Dredge in flour and set aside.
Cook 2 cups of Orzo pasta per package instructions while proceeding with cooking the chicken breasts.
In a large skillet melt a few tablespoons of butter and a tablespoon of olive oil over medium high heat. When hot enough to sizzle, place the dredged chicken breast in the hot butter and olive oil mixture and cook for approximately 4 minutes on each side. Continue to cook and flip until the chicken breast reads about 150ºF internally. Remove from pan and place on a side plate.
Pour into the hot butter olive oil pan the chicken broth, lemon juice, and drained and rinsed capers. Stir using a whisk to scrape up all of the delicious goodness from the bottom of the pan. Once completely mixed, place the cooked chicken breasts back into the pan and cover with a lid to simmer for 4-6 minutes until the internal temperature reads 165 degrees with an instant thermometer.
For serving Chicken Piccata, place the chicken breasts on top of cooked orzo pasta and spoon over the pan sauce. Top with chopped fresh parsley and serve immediately.
This also goes great with fresh, crispy, buttery bread too!
Chicken Piccata
Ingredients
- 4 Chicken Breasts butterflied and completely cut in half
- 1½ sticks Butter
- 10 Tbsp Olive Oil
- ⅔ cup Fresh Lemon Juice
- 3.5oz jar Capers brined
- ⅓ cup fresh Parsley chopped
- Salt and Pepper for taste
- Flour for dredging
Instructions
- Slice your chicken breasts completely in half (thinner makes for quicker cooking!). Season with salt and pepper. Dredge in flour and set aside.
- Cook 2 cups of Orzo pasta per package instructions while proceeding with cooking the chicken breasts.
- In a large skillet melt a few tablespoons of butter and a tablespoon of olive oil over medium high heat. When hot enough to sizzle, place the dredged chicken breast in the hot butter and olive oil mixture and cook for approximately 4 minutes on each side. Continue to cook and flip until the chicken breast reads about 150ºF internally. Remove from pan and place on a side plate.
- Pour into the hot butter olive oil pan the chicken broth, lemon juice, and drained and rinsed capers. Stir using a whisk to scrape up all of the delicious goodness from the bottom of the pan. Once completely mixed, place the cooked chicken breasts back into the pan and cover with a lid to simmer for 4-6 minutes until the internal temperature reads 165 degrees with an instant thermometer.
- For serving Chicken Piccata, place the chicken breasts on top of cooked orzo pasta and spoon over the pan sauce. Top with chopped fresh parsley and serve immediately.
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