Lemon Parmesan Chicken Piccata with Light Citrus Veggie Orzo

Another way I make a versatile two in one meal is to find a protein that can be cooked the same way but in different proportions for the kids and the adults. With this dish, I crisp up and bake a lemon-y chicken piccata and pair it with a light and bright orzo and veggie salad that can is tailored to any kind of greens or fresh veggies your family prefers. For the little ones, I make the “piccata” into bite size, chicken finger-esque, pieces that are pan fried and then baked along side the larger boneless and skinless breasts for the adults or older kids. The sauce is quick, versatile and seriously delicious that once you know how to make it, you’ll want to use it in all kinds of mid week meals be it winter, spring, or summer. Fresh, light, and easy to adapt are the keys to cooking for your family with less stress and time in the kitchen.

Prep Time
Cook Time
Total
Servings
Ingredients
  • Chicken: 1 lb. of skinless, boneless chicken breasts
  • 1 Tbsp. flour (GF AP flour for alternative)
  • 1 lage egg, whisked
  • 1 1/2 cup bread crumbs (GF bread crumbs for alternative)
  • 1 Tbsp. parmesan cheese
  • 1 lemon
  • Light Veggie Citrus Orzo Salad:
  • 1 Tbsp. olive oil
  • 3 Tbsp. butter
  • 3 large shallots, cut in half and then very thinly sliced
  • 2 cups white wine or 2 cups chicken stock
  • 1 cup cooking water from pasta
  • 2 large lemons, zest and juice
  • 1 tsp. dried oregano
  • 2 large garlic cloves, minced
  • Frozen Peas (for kids version) or Veggie of your choice (frozen or fresh)
  • 1 bunch of Swiss chard, Blanched and Chopped (for adult version)
  • 1 cup cherry tomatoes, halved
  • Freshly Grated Parmesan Cheese
  • Lemons, for garnish

Let's go

Print this Recipe
  1. Preheat oven to 375°F.
  2. Pound the chicken to 1/2″ thick. Cut 1/3 of the chicken into small strips for the kids.
  3. Bread the chicken:
    1. Mix the eggs in one medium sized bowl. In another medium sized bowl, combine the bread crumbs, lemon zest, a pinch of salt, and 1 Tbsp. freshly grated parmesan cheese. Sprinkle the flour all over the chicken breasts.
    2. Using one hand, dip a chicken breast into the egg mixture. Transfer into the bread crumbs. Now using the other hand, coat the chicken breast with the breadcrumbs. Try to keep one hand for eggs and one for breadcrumbs.
    3. Place the chicken on a plate and repeat.
    4. Once all of the chicken is breaded, heat a cast iron skillet or large sauce pan with 2 Tbsp. vegetable oil. Prepare a large oven proof dish to place chicken in after browning.
    5. Working in batches, brown the chicken on both sides, about 1-3 minutes per side. Take out and place in large oven proof dish.
    6. Once all of the chicken is breaded, place in the oven to bake for 15-20 minutes, until cooked through. I like to cover with aluminum foil so that it doesn’t brown anymore.
  4. Make the Sauce:
    1. Blanch the Swiss chard Leaves in boiling water for 5 minutes. Drain and rinse with cold water. Wring out the leaves of all water. Chop. Prepare all of the other ingredients by chopping and getting them ready to make the sauce.
    2. In a large saute pan, heat 1 Tbsp. olive oil on medium low heat. Add in the shallots and stir to coat. Place the heat on low so the shallots don’t burn, you want to soften them. Add in 1 Tbsp. butter continue to stir. Cook for another 5 minutes, stirring. Meanwhile, bring a small pot of water to a boil for the orzo. Add in the orzo once its ready.
    3. Add in the dried oregano, garlic, and lemon zest. Continue to cook for another 2 minutes. Deglaze the pan with the lemon juice and then the white wine or chicken stock. Allow to cook down for 5 minutes, or until it has evaporated by 1/4 cup.
    4. Add in 1/4 cup of the boiling out pasta water and 2 Tbsp. butter. Stir to combine.
    5. At this point, your sauce just needs to cook the veggies. Take a small sauce pan and add in 1/4 of the sauce, for the kids version of the sauce. Place on low heat on another burner and add in the peas and other veggies. Allow to cook for another 5-7 minutes until the veggies are cooked through. Add in more parmesan cheese and taste. Season with salt and pepper.
    6. In the main larger pan, you will cook the veggies for the adults. Add in the tomatoes and stir. Allow to cook down slightly. Right before serving, add in the Swiss chard. This doesn’t need much time, so give it 3 or 4 minutes over low heat and then season with salt and pepper and parmesan cheese.
  5. Serve the chicken on a platter with the orzo salad and drizzled with the lemon sauce.

 

** Chicken and sauce (without the veggies) can be made ahead of time and reheated in the oven before serving. Do not put sauce on chicken before serving or it will become soggy.

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