Description
This Chicken Piccata Skillet combines crispy bone-in chicken thighs with creamy lemony orzo, briny capers, and pecorino romano for a comforting one-pan dinner. Bright citrus flavors and tender chicken make this an elegant yet easy weeknight meal.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 16 oz orzo
- 3 fl oz jar capers with juice
- 2 lemons, juiced
- Zest of 1 lemon
- 1/2 cup dry white wine
- 4 cups chicken broth
- 3/4 cup whole milk
- 3/4 cup grated pecorino romano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Grated pecorino and chopped parsley, for topping
Instructions
- Preheat oven to 400°F. Season the chicken thighs generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet or saucepan over medium-high heat.
- Place chicken thighs skin side down and cook for 5 minutes. Flip and cook an additional 5 minutes until lightly browned.
- Remove chicken from the skillet and carefully drain excess oil, leaving the browned bits in the pan.
- Reduce heat to medium and add 1 tbsp butter. Stir in garlic and orzo, cooking for 3 minutes while stirring occasionally to toast the orzo and scrape up the browned bits.
- Add capers with their juice, lemon juice, lemon zest, white wine, and chicken broth. Cover and simmer for 10 to 12 minutes, stirring every few minutes, until the orzo is al dente.
- Stir in the remaining butter, milk, pecorino romano, salt, and pepper. Simmer for 6 to 8 minutes until the sauce thickens and most of the liquid is absorbed.
- Nestle the chicken thighs back into the orzo and transfer the skillet to the oven. Bake for 18 to 20 minutes or until the chicken reaches 165°F internally.
- Top with grated pecorino and chopped parsley before serving.
Notes
- Boneless chicken thighs may be substituted but will require less baking time.
- For extra brightness, garnish with additional lemon wedges before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Whole milk creates the creamiest texture, but unsweetened alternative milks can also work.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken thigh with orzo
- Calories: 720 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 145 mg
