Low Fat Chicken Piccata with Orzo
Elevate your weeknight dinner routine with this Low Fat Chicken Piccata with Orzo, a lighter twist on a beloved classic. Tender, golden-seared chicken breasts are simmered in a zesty lemon-caper sauce, perfectly balanced with the aromatic richness of fresh parsley. Paired with a bed of velvety orzo pasta, this dish is both hearty and refreshing, yet low in fat for guilt-free indulgence. Ready in just 40 minutes, this recipe is a testament to how simple ingredients like olive oil, low-sodium chicken broth, and fresh lemon juice can create bold, restaurant-quality flavor. Ideal for busy weeknights or elegant dinner parties, garnish with lemon slices for a vibrant finishing touch. Healthy, flavorful, and satisfying—this dish is your next go-to for a balanced meal the whole family will love!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- 1 cup orzo pasta
- 4 cups water
- 1 teaspoon salt (for boiling orzo)
- as garnish optional lemon slices
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Lightly dredge the seasoned chicken in the all-purpose flour, shaking off any excess.
In a large nonstick skillet, heat 2 teaspoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove and transfer to a plate. Cover with foil to keep warm.
To the same skillet, add chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and let the sauce simmer for 5-6 minutes until slightly reduced. Stir in the chopped parsley and remove from heat.
Meanwhile, cook the orzo pasta in a pot of boiling salted water according to the package instructions. Typically, it will take about 8-10 minutes to cook.
Drain the orzo and divide it evenly among your serving plates or bowls.
Place the chicken breasts on top of the orzo and then spoon the piccata sauce over the chicken and pasta.
Garnish with additional parsley and optional lemon slices before serving. Enjoy your Low Fat Chicken Piccata with Orzo!
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.7 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
