Lemony Chicken Piccata with Orzo and Spinach
There’s a reason chicken piccata has survived every food trend! Golden-seared chicken with crisp edges, a lemon-caper sauce that’s savoury, briny, and bright. Every bite hits just right. Juicy chicken. Silky sauce. Little pops of salt from the capers. It’s comforting, sharp, and deeply satisfying all at once. This is the kind of meal that feels special but cooks like a weeknight dinner. Simple ingredients, classic technique, and flavours that never get old.
Ingredients
Chicken
- 1 ½ lbs boneless, skinless chicken breasts. 680 g (Use 3 medium breasts sliced into 6 thin chicken cutlets, or 4 thick cutlets as shown in our process shots and video.
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon all-purpose flour
- 2 tablespoon avocado oil for searing
Piccata Sauce
- 3 tablespoon unsalted butter divided
- 2 cloves garlic finely minced (about 6 g)
- ½ cup + 1 tbsp low-sodium chicken broth 135 ml
- ½ cup + 1 tbsp dry white wine 135 ml like Pinot Grigio or Sauvignon Blanc
- 6 tablespoon fresh lemon juice (approx. 3 large lemons) 90 ml
- 2 teaspoon finely grated lemon zest
- 4 ½ tablespoon capers drained and rinsed
- 2 tablespoon fresh parsley finely chopped
Orzo
- 2 cups dry orzo 340 g
- 1 ½ teaspoon kosher salt for pasta water
- 1 tablespoon olive oil or butter
- 1 tablespoon parsley finely chopped and or a pinch of lemon zest, optional
Spinach
- 16 oz baby spinach 454 g
- 1 tablespoon olive oil
- 1 small clove garlic minced (optional)
- Pinch of kosher salt
- Small squeeze of lemon optional
For Serving, optional
- Lemon slices
- Crusty bread
Instructions
Cook the Orzo
- Bring a medium pot of water to a boil. Add the salt and the orzo. Cook until al dente (usually 7 to 10 minutes, check your package instructions). Drain and toss with olive oil or butter to prevent sticking. Cover and set aside.
Prepare the Chicken
- If using standard breasts, slice them horizontally into 2 thin cutlets each (about ½ to ¾ inch thick). If using the 4 thicker cutlets seen in our process shots and video, leave them as is. Pat the chicken very dry with paper towels. Season one side with salt and pepper, then lightly dust with flour. Shake off any excess; you want a light veil, not a thick breading.
Sear the Chicken
- Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the chicken, seasoned side down. Season the other side once placed on the skillet.
- For thin cutlets: Sear for 3 to 4 minutes per side until golden brown.For thicker cutlets (as seen in process shots and video): Sear for 5 to 6 minutes per side.
- If the chicken browns too fast, reduce the heat slightly. Transfer chicken to a plate. Do not wipe out the pan.
Build the Sauce
- Reduce the heat to medium. Add 1 ½ tablespoon butter. Once melted, add the garlic and cook for 20 to 30 seconds until fragrant. Pour in the white wine and scrape the bottom of the pan to release the flavourful browned bits. Add the chicken broth and simmer for 2 minutes. Stir in the lemon juice, zest, and capers. Simmer for 3 to 4 minutes.
- Note for Thicker Cutlets: If you used the larger cutlets (as we did from the process shots and in our video), place them back into the sauce now and simmer together until the internal temperature reaches 165°F (74°C).
The Finishing Touch
- Remove the skillet from the heat. Swirl in the remaining 1 ½ tablespoon butter until the sauce is glossy and thickened. If the sauce is too tart, add an extra teaspoon of butter. If too thin, simmer for another minute before adding the chicken back. Stir in the parsley and return all chicken (and juices) to the pan to coat.
Sauté the Spinach
- In a separate small pan, heat the olive oil over medium heat. Add the optional garlic for 30 seconds, then toss in the spinach and salt. Cook for 1 to 2 minutes until just wilted. Finish with a squeeze of lemon.
For Serving
- Serve the chicken alongside a bed of orzo and spinach. Pour the extra sauce over the chicken so it trickles down into the orzo for a cohesive, restaurant-style presentation. Serve with crusty bread for soaking up any extra sauce.
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Video
Notes
Tips & Substitutions
- Substitutions: If you prefer not to use wine, swap it for an equal amount of extra chicken stock with a teaspoon of white wine vinegar.
- Pro Tip: Always use fresh lemon juice. The bottled stuff is too metallic and will ruin the delicate balance of the butter sauce.
Tried this recipe?Let us know how it was!