Chicken Piccata Skillet

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!

A Quick Look

Recipe Name: Chicken Piccata Skillet
Ready In: 60 minutes
Serves: 6 servings
Main Ingredients: bone-in skin-on chicken thighs, salt + pepper, olive oil, butter, garlic, orzo, fl oz jar capers, lemons
Why You'll Love It: 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.

A Quick Look: Chicken Piccata Skillet

✅ Recipe Name: Chicken Piccata Skillet
🕒 Ready In: 1 hour (15 min prep + 45 min cook)
👪 Serves: 6
🍽 Calories: ~565 kcal per serving
📋 Protein: ~41g per serving
🥬 Main Ingredients: Chicken thighs, orzo, capers, lemon, pecorino romano
📖 Dietary Info: Nut-Free
🥣 Best For: Cozy weeknight dinners

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, same reason I love it in my creamy salmon orzo skillet too! 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!

Why You'll Love This Skillet Chicken Piccata

It's a full meal in one pan. The chicken and orzo cook together, so there's no need for extra sides or dishes.
All the flavor of restaurant piccata, made at home. Bright lemon, briny capers, and rich butter come together just like your favorite order out.
The orzo does double duty. It soaks up every bit of that lemony, buttery sauce while cooking right alongside the chicken.
Great for meal prep. It reheats well, making it an easy one to prep ahead for the week.
Crispy skin, juicy chicken. Searing the thighs first locks in flavor and gives you that golden, crispy skin everyone fights over.

Ingredients Needed

Here’s a little bit about everything that goes into this chicken piccata skillet:

Photo of ingredients for Chicken Piccata Skillet with labels.

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!

How to Make a Chicken Piccata Skillet

Step 1: Sear the chicken. Heat the oven and season the chicken thighs 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 aside.

Step 2: Toast the orzo. Lower the heat, melt some butter, then add the garlic and orzo, letting it toast slightly while scraping up the browned bits from the bottom of the pan.

Adding capers and the caper juice from the jar, lemon juice, lemon zest, wine and broth to the orzo in pan

Step 3: Build the sauce. Pour in the capers and their brine, fresh lemon juice, zest, white wine, and chicken broth. Let the orzo simmer until tender, stirring occasionally so nothing sticks.

Adding butter, milk, pecorino romano, salt, and pepper to pan

Step 4: Make it creamy. Once the orzo is al dente, stir in the remaining butter, milk, and pecorino until it becomes creamy and cohesive.

Step 5: Finish in the oven. Nestle the chicken back into the skillet and transfer everything to the oven to finish cooking through.

Step 6: Serve. Once the chicken is perfectly done, top with extra pecorino and fresh parsley and serve warm.

Erin's Expert Recipe Tips

Preheat the pan! 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, crispy skin develop.
Use a small pasta. Orzo works best for this recipe because it cooks quickly and evenly in the skillet, but small shells or ditalini can work in a pinch.
Check that the chicken is done. Use a meat thermometer to check doneness; chicken should reach an internal temperature of 165°F, with juices running clear.
To store: Store leftover chicken orzo piccata in an airtight container in the fridge for up to 3–4 days, and add a splash of broth or milk when reheating since the orzo continues to absorb liquid as it sits.
Serve it with: Since the orzo makes this a complete one-pan meal, all you really need is a simple salad on the side. My caesar pasta salad with its Greek yogurt dressing and sourdough croutons is a perfect pairing. If you want something lighter and more refreshing, my Greek cucumber tomato feta salad is perfect. Or just grab some crusty bread to soak up all that sauce!

Frequently Asked Questions

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.

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:

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

All recipes by Erin Morrissey and Photos by Sierra Inn

Erin Antoniak