Description
This Chicken Piccata Skillet is a delightful one-pan meal featuring tender, bone-in, skin-on chicken thighs cooked to golden perfection. The chicken is paired with a creamy, lemony orzo cooked with capers, garlic, and pecorino romano cheese for a harmonious blend of tangy and savory flavors. Finished off with oven baking to ensure juicy chicken and a luxurious, comforting sauce, this dish is perfect for an impressive yet easy dinner.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
Orzo and Sauce
- 16 oz orzo pasta
- 3 fl oz jar capers (with juice)
- 2 lemons, juiced
- Zest of 1 lemon
- 1/2 cup chicken broth
- 4 cups chicken broth
- 1 tbsp lemon juice
- 3/4 cup whole milk (alternative milks can be used)
- 3/4 cup grated pecorino romano cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish
- Grated pecorino romano cheese
- Fresh parsley, chopped
Instructions
- Prepare and Season Chicken: Heat the oven to 400°F (200°C). Liberally season both sides of the bone-in, skin-on chicken thighs with salt and pepper to taste.
- Brown Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat until hot. Place the chicken thighs skin-side down and cook for 5 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5 minutes. Remove the chicken thighs from the skillet and set aside. Drain any excess oil, leaving the browned bits in the pan for flavor.
- Sauté Garlic and Toast Orzo: Add 1 tablespoon of butter to the skillet and reduce heat to medium. Add the minced garlic and orzo pasta. Toast them together for about 3 minutes, stirring frequently and scraping up the browned bits to incorporate their flavor into the orzo.
- Add Flavors and Liquids: Pour in the capers along with their juice, juice from 2 lemons, lemon zest, 1/2 cup chicken broth, an additional 1 tablespoon of lemon juice, and the remaining 4 cups of chicken broth. Stir well to combine all ingredients with the orzo.
- Cook Orzo: Cover the skillet and cook the orzo mixture on medium heat for 10 to 12 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
- Make Creamy Sauce: Stir in the remaining 1 tablespoon of butter, whole milk, grated pecorino romano cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer the mixture for 6 to 8 minutes, allowing it to thicken and become creamy while most of the liquid is absorbed.
- Combine and Bake: Nestle the browned chicken thighs skin-side up into the creamy orzo mixture in the skillet. Transfer the skillet to the preheated oven and bake for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle extra grated pecorino romano cheese and chopped fresh parsley over the dish. Serve immediately, enjoying the rich and vibrant chicken piccata orzo skillet.
Notes
- Bone-in, skin-on chicken thighs are preferred for juiciness and flavor, but boneless can be used if desired.
- Use whole milk for creaminess, but alternatives like oat or almond milk can work as substitutions.
- Keep an eye on the orzo while cooking to avoid overcooking and turning mushy.
- Oven-safe skillet is essential for finishing the dish in the oven; use cast iron or another ovenproof pan.
- Adjust lemon and caper amounts according to personal taste preference for acidity.
- The dish can be garnished with additional fresh herbs like parsley or basil for extra freshness.
- Make sure chicken is cooked to a safe internal temperature of 165°F (74°C) for food safety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian
