This One Pan Lemony Orzo and Chicken Piccata is a fresh and flavorful spin on a classic dish, combining tender chicken thighs with perfectly cooked orzo in a zesty lemon-caper sauce. Made in a single pan, it’s a simple yet elegant meal that’s perfect for weeknight dinners or casual entertaining.
With its vibrant use of lemon, capers, and fresh herbs, this dish creates layers of flavor without adding extra salt, making it a kidney-friendly and kidney-healthy option. The toasted orzo absorbs the bright, tangy broth, creating a creamy, risotto-like texture without the effort of constant stirring. The capers and parsley add bursts of briny and herbal flavors, while lemon zest and juice bring a sunny vibrancy that ties it all together.
For people with chronic kidney disease, this is a really nice alternative to an Olive Garden pasta dish or a typical Chicken Piccata. Most of the potassium comes from the chicken and you can adjust the protein serving size by taking smaller portions of the chicken thighs. If you want to read more about potassium in kidney disease, check out this blog here.
Dr. Blake’s Top Tip: To save time and elevate the dish, prepare all your ingredients ahead of cooking—zest and juice the lemons, mince the garlic, and measure the capers. For an extra touch of brightness, garnish with lemon slices and a sprinkle of fresh parsley just before serving. This one-pan wonder is guaranteed to become a go-to favorite
- Yield: 4 Servings
Ingredients
3 tablespoons extra virgin olive oil, divided
4 boneless skinless chicken thighs, about 1 1/3 pounds
All-purpose flour, for dredging
1 small onion diced, about 1 cup
2 cups orzo
3 cloves garlic, minced
Zest and juice of 2 lemons, about 2/3 cup, plus more for garnish, optional
4 cups low sodium chicken broth
3 tablespoons capers, rinsed
3 tablespoons chopped parsley
Freshly ground black pepper, to taste
Instructions
1 Using a large saute pan over medium high heat, heat 2 tablespoons of oil. Season the chicken with pepper, dredge in flour and shake off excess. Saute the chicken on each side until golden brown, about 4 minutes per side. Transfer the chicken to a plate.
2 Reduce heat to medium low, sauté the onions until softened, about 4 minutes. Move the onions to the sides of the pan, increase heat to medium high, add remaining tablespoon of oil.
3 Add orzo and saute until lightly toasted, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the lemon juice and deglaze the pan, loosening the browned bits on the bottom of the pan by scraping with a wooden spoon. Add the chicken stock, season with black pepper, and bring to a boil.
4 Nestle the chicken into the orzo, cover and reduce heat to a low simmer. Cook until orzo is al dente, the liquid has absorbed and the chicken has reached an internal temperature of 165ºF on an instant read thermometer, about 12-15 minutes.
5 Remove the chicken, slice and return to the pan. Sprinkle with lemon zest, capers and parsley. Garnish with lemon slices, if desired.
Notes
- High Potassium
- High Protein
- Low Sodium
- Low Sugar
