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Chicken Piccata Casserole

Chicken Piccata Casserole - recipe card
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This Italian-American casserole takes all the bold flavors of chicken piccata—bright lemon, briny capers, and rich butter-wine pan sauce—and bakes them together with tender orzo. Crisp seared chicken cutlets finish under a golden Parmesan-panko crust for a satisfying one-skillet weeknight dinner.

Ingredients

Scale
  • 8 ounces dry orzo pasta
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F / 190°C. Bring a large pot of water to a boil and add 1 teaspoon of the kosher salt. Cook the orzo for 2 minutes less than the package directions; it should be al dente and slightly undercooked because it will finish cooking in the oven. Drain and set aside.
  2. Place the chicken breasts on a cutting board. If they are thick, slice them horizontally to create cutlets, then pound to an even 1/2-inch thickness. This ensures quick, even searing and cooking. Season both sides with the remaining 1/2 teaspoon kosher salt and the black pepper.
  3. Spread the flour in a shallow dish. Dredge each chicken cutlet in the flour, shaking off any excess; the light coating will help the chicken brown and thicken the sauce. Set the dredged chicken aside.
  4. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until the oil shimmers. Add the chicken in a single layer, working in batches if needed to avoid overcrowding, and sear until deep golden brown, 2 to 3 minutes per side. The chicken will not be cooked through; transfer it to a plate and set aside.
  5. Reduce the heat to medium and add the butter to the skillet. When the butter foams and the sizzling subsides, stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to brown the garlic.
  6. Pour in the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Simmer until the wine is reduced by half, about 2 to 3 minutes, which concentrates the flavor and removes the raw alcohol taste.
  7. Stir in the chicken broth, lemon juice, lemon zest, and capers. Bring the sauce to a gentle simmer and cook for 2 minutes so the flavors meld. Taste and adjust seasoning if needed, keeping in mind the broth, capers, and Parmesan add saltiness.
  8. Add the drained orzo to the skillet and toss it thoroughly in the sauce so every piece is coated and absorbs the lemon-butter flavor.
  9. Nestle the seared chicken cutlets into the orzo, tucking them slightly into the sauce. The tops of the chicken should remain exposed so they crisp during baking.
  10. Sprinkle the grated Parmesan and panko breadcrumbs evenly over the entire skillet, coating the chicken and orzo in an even layer.
  11. Transfer the skillet to the oven and bake uncovered for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F / 74°C on an instant-read thermometer and the panko topping is golden brown and crisp.
  12. Remove the casserole from the oven and let it rest for 5 minutes before serving; this allows the sauce to settle and prevents burns. Garnish with chopped fresh parsley and serve directly from the skillet.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled casserole tightly in foil and freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat individual portions in the microwave at 70% power in 60-second intervals, or reheat the whole casserole in a 350°F / 177°C oven covered with foil for 15 to 20 minutes, removing the foil for the last 5 minutes to re-crisp the panko topping.

Nutrition

Keywords: chicken piccata casserole, chicken piccata, lemon butter chicken casserole, baked chicken pasta, capers, orzo, Italian-American, one skillet, weeknight dinner, panko topping, chicken breast recipe

Find it online: https://inagartencooks.com/chicken-piccata-casserole/