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Dump-and-Bake Crispy Chicken Piccata Orzo

This dump-and-bake chicken piccata orzo cooks orzo directly in a creamy lemon caper sauce under thin-cut chicken breasts topped with a crispy Parmesan panko crust. An easy one-dish dinner ready in under an hour.
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Ingredients

  • 4 chicken breasts thin-cut
  • 1½ cups dry orzo
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 4 tbsp butter cubed
  • 2 tbsp minced garlic
  • 3.5 oz capers drained
  • 1 tbsp Creole Trinity & Herb or Italian seasoning
  • Salt and pepper to taste
  • Crispy Parmesan Topping
  • 1 cup panko breadcrumbs
  • ¾ cup grated Parmesan
  • 3 tbsp melted butter
  • Zest of 1 lemon

Instructions

  • Preheat the oven to 375°F.
  • In a 9x13 baking dish, whisk together the orzo, chicken broth, heavy cream, lemon juice, lemon zest, minced garlic, capers, cubed butter, seasoning, salt, and pepper until combined.
  • Place the thin-cut chicken breasts on top of the orzo mixture.
  • In a small bowl, combine the panko, grated Parmesan, melted butter, and lemon zest. Mix until the breadcrumbs are evenly coated. Press a thick, even layer of the topping onto each chicken breast.
  • Cover the baking dish tightly with foil and bake for 35 to 40 minutes.
  • Remove the foil and bake for another 10 to 15 minutes, or broil for 2 to 3 minutes, until the topping is deeply golden and crispy.
  • Let rest for 5 minutes. Gently stir the orzo around the chicken before serving.
  • Finish with fresh parsley, extra Parmesan, and a squeeze of fresh lemon.
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