One-Pan Chicken Piccata & Orzo

I am such a fan of Ali Slagle’s recipes in the New York Times. Nothing too complicated and with ingredients I like. I try not to buy many new cookbooks these days, but broke down and ordered her new one entitled “I Dream of Dinner So You Don’t Have Too”, filled with low-effort, high reward recipes and lots of interesting tips and foodie conversation.

This was the first recipe I tried, as I had all the ingredients on hand. A bite-size version of chicken piccata with garlicy, lemony orzo. We loved it and the leftovers made a great lunch.

One slightly odd thing about her format – the ingredients are listed without the amounts; those are included in the instructions. You get used to it as you read through the book.

Boneless, skinless chicken thighs

Garlic

Lemon

Shallot

Orzo

Capers

Chicken stock

Parsley

Pat 1 pound boneless, skinless chicken thighs dry and cut into 1-inch cubes (scissors makes this easy.) Transfer to a medium bowl. Add 1 Tbs. olive oil and 1/2 tsp. each salt and pepper. Finely grate 2 garlic cloves and the zest of one lemon into the bowl and stir to combine. Coarsely chop 1 shallot and set aside.

Heat 1 Tbs. olive oil in a medium skillet over medium. Add the chicken in a single layer and cook, without touching, until browned on one side and but necessarily cooked though, 5 to 7 minutes. Transfer to a plate.

Add 2 Tbs. butter and the shallot to the skillet. When melted, stir in 1 cup orzo, 1 Tbs. capers, and 1/2 tsp. salt. Add two cups chicken stock and bring to a simmer, scraping up browned bits. Add the chicken and any juices, then reduce the heat to low, cover, and cook until the orzo is al dente, 12 to 14 minutes ( the liquid won’t be completely absorbed).

Meanwhile, finely chop 1/4 cup parsley leaves. Turn off the heat, then add the juice from half the lemon (about 1 1/2 Tbs.) Cover and let sit for a couple of minutes. Stir in the parsley and the juice from the other lemon half, then season to taste with salt and pepper.

Ali’s Notes: If you have a bottle of dry white wine open, or need an excuse to open one, add 1/3 cup before the stock and cook until mostly evaporated. To make this with shrimp instead of chicken, marinate 1 pound large peeled shrimp as described, skip step 2, then add the shrimp to the top of the orzo during the last two minutes of cooking. You could sneak in a green by stirring in spinach or arugula in the last step. Serves 4.