chicken piccata and orzo (1-pot meal)
chicken piccata and orzo one-pot meal is filled with complex, bright, savory flavor. It's hearty and satisfying, but not heavy. This is a 1-pot meal that feels sophisticated - grown up, even. It's got its' shit together. And it might even make you feel like you've got your shit together! Or, at least, in this one specific realm of dinner...
Sub in another pasta shape, if you prefer, or use your favorite gluten-free pasta!
2 Tbsp butter
4 tsp tuscan herb, divided
1 1/2 tsp cc special (or 3/4 tsp salt)
1 lb chicken (ground, thighs, or breasts)
1 tsp veggie umami
2+ servings orzo (about 2/3 cup)
2 cups water
2 Tbsp capers
1/4 c green olives, pitted and sliced (I love castelvetrano, but use whatever you like or have!)
1 lemon, zested and then juiced
1 Tbsp olive oil
Optional: ricotta or parmesan cheese, to serve
- Prepare the chicken: cut it up, if desired; season with 2 tsp tuscan herb and 1 1/2 tsp cc special.
- Heat skillet over medium-high heat. Add butter, then add chicken. Cook for 4-5 minutes per side, until browned. While chicken is cooking, slice the green olives.
- Add orzo, veggie umami, water, capers, and green olives to the pan with additional 2 tsp tuscan herb. Cook for 10 minutes, stirring occasionally. Do not cover, it will make the pasta cook faster and keep it from thickening up like you want.
- Turn off heat. Add lemon zest and juice, as well as the olive oil. Stir well.
- Serve with parmesan or ricotta cheese, as desired.
