This post may contain affiliate links. Please read my disclosure policy.
I turned my all-time favorite dish into the easiest, coziest one-pan dinner! This Chicken Piccata Skillet has everything you love about chicken piccata: bright lemon, briny capers, and juicy chicken, plus creamy orzo that soaks up all that flavor. It’s simple, satisfying, and honestly hard not to go back for seconds!
Easy chicken piccata skillet
Chicken piccata is one of those dishes I’ll order every single time I see it on a menu. So naturally, I had to find a way to turn it into something a little more weeknight-friendly (and let’s be honest, something that only uses one pan). So I made a chicken piccata skillet situation that I am fully obsessed with!
Adding orzo completely changes the game here. It cooks right in the same pan, soaking up all that lemony, buttery, briny goodness, and suddenly you’ve got a full meal without needing any sides. It’s easy, flavorful, and exactly what I want at the end of the day!
If you love one-pan dinners like this, try my one-pot cheesy chicken zucchini bake or my one-pan honey mustard chicken dinner!
Ingredients needed
Here’s a little bit about everything that goes into this chicken piccata skillet:
- Bone-in, skin-on chicken thighs: These stay super juicy and flavorful. You can use boneless thighs or chicken breasts, but cooking time may vary.
- Salt + pepper: Season to taste!
- Olive oil: Helps get that golden, crispy skin on the chicken.
- Butter: Adds richness and helps build that classic piccata flavor.
- Garlic: Fresh minced garlic gives the base so much flavor.
- Orzo: Orzo is a small pasta shape that looks a little like rice. It cooks right in the sauce and absorbs everything!
- Capers + caper brine: Salty, briny, and essential for this recipe!
- Lemon juice + lemon zest: Bright, fresh, and what makes this dish pop.
- Dry white wine: A bit of wine adds depth and a little acidity. You can sub with extra chicken broth if preferred.
- Chicken broth: To cook the orzo.
- Milk: Makes the orzo creamy and balances the acidity. Whole milk is best, but alternatives work too.
- Pecorino Romano: Salty, nutty cheese that ties everything together. Parmesan cheese or grana pradano cheese both work, too.
- Parsley: Serve with fresh parsley at the end if you have it on hand!
Kitchen tools required
To make this chicken piccata skillet recipe, you’ll just need:
- Large oven-safe skillet or cast iron pan
- Tongs
- Wooden spoon or spatula
- Measuring cups and spoons
- Microplane or zester
- Knife and cutting board
How to make a chicken piccata skillet
Start by heating your oven and seasoning the chicken thighs really well with salt and pepper. Sear them skin-side down in a hot, oven-safe skillet until golden and crispy, then flip and cook a few minutes more before setting them aside. Don’t worry about the browned bits left behind, that’s where all the flavor is!
Lower the heat and melt some butter, then add the garlic and orzo, letting it toast slightly while you scrape up those flavorful bits from the bottom of the pan. Once everything smells amazing, pour in the capers and their brine, fresh lemon juice, zest, white wine, and chicken broth. Let the orzo simmer until it’s tender, stirring occasionally so nothing sticks.
When the orzo is al dente, stir in the remaining butter, milk, and pecorino until it becomes creamy and cohesive. Nestle the chicken back into the skillet and transfer everything to the oven to finish cooking. Once the chicken is perfectly done, top with extra pecorino and fresh parsley and serve warm.
Recipe Tips
Below are some common skillet chicken piccata questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How do I get crispy chicken skin?
Make sure your pan is fully heated before adding the chicken, and don’t move it around too much while it cooks. Letting it sit undisturbed helps that golden crust develop!
Can I use a different pasta?
Orzo works best because it cooks quickly and evenly in the skillet. You could try another small pasta, but you may need to adjust the liquid and cooking time. Some options that would work are small shells or ditalini.
What can I use instead of wine?
If you prefer not to cook with wine, just swap it for additional chicken broth. You’ll still get a delicious result with plenty of flavor.
How do I know when the chicken is done?
The safest way is to use a meat thermometer! Chicken should reach an internal temperature of 165°F. The juices should also run clear when pierced.
Storing leftovers
Store any leftover one-pan chicken piccata in an airtight container in the fridge for up to 3 to 4 days. The orzo will continue to absorb liquid as it sits, so you may want to add a splash of broth or milk when reheating to bring it back to life.
Can I freeze leftover chicken piccata orzo?
You can freeze it, but keep in mind the texture of the orzo may soften quite a bit once thawed. For best results, store in individual portions and reheat gently with a little added liquid.
If you liked this recipe, you’ll want to try these!
If you love cozy, one-pan meals with big flavor, here are a few more recipes to add to your list:
- Cornbread and Chili Skillet
- Lemon Parmesan Sheet Pan Gnocchi
- Creamy Chicken Skillet
- Salmon Orzo Skillet
- One Pan Baked Chicken Fajitas
All recipes by Erin Morrissey and Photos by Sierra Inn
Chicken Piccata Skillet
This Chicken Piccata Skillet is the ultimate cozy one-pan dinner! Made with juicy chicken thighs, bright lemon, briny capers, and creamy orzo, it’s a simple, flavor-packed meal that’s perfect for any night of the week.
Ingredients
- 6 bone-in, skin-on chicken thighs
- salt + pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 16oz orzo
- 3fl oz jar capers
- 2 lemons, juiced
- zest of 1 lemon
- 1/2 cup dry white wine
- 4 cups chicken broth
- 3/4 cup milk (whole milk preferred, alternative milks will also work)
- 3/4 cup grated pecorino romano
- 1/2 tsp salt
- 1/4 tsp pepper
- grated pecorino + parsley for topping
Instructions
- Heat oven to 400F. Liberally salt and pepper each chicken thigh.
- In a large saucepan, cast iron skillet, or any pan that can be transferred to the oven, heat oil.
- Once hot, cook chicken thighs skin side down for 5 minutes. Then flip over and cook 5 more minutes.
- Remove chicken and drain any excess oil, but leaving behind brown chicken bits,
- Add 1 tbsp butter to skillet, turning heat down to medium. Add minced garlic and orzo and toast for 3 minutes, stirring occasionally, scraping bottom of pan to release chicken bits.
- Once toasted, add capers and the caper juice from the jar, lemon juice, lemon zest, wine and broth. Cover and cook for 10-12 minutes or until orzo is al dente, stirring every few minutes.
- Once orzo is cooked, stir in remaining butter, milk, pecorino romano, salt, and pepper. Let simmer for 6-8 minutes or until most of the moisture has been absorbed.
- Nestle chicken thighs into orzo and transfer to oven. Bake for 18-20 minutes or until thighs read 165F.
- Top with freshly grated pecorino and parsley. Serve!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat đŸ™‚
Leave a Comment