Weeknight one-pan lemon chicken piccata artichoke orzo bake is an easy one pot meal perfect for any busy night. Lemon-breaded chicken baked with marinated artichokes on top of creamy orzo pasta and topped with capers.
This one-pot chicken bake has irresistible flavors, is easy to put together and a quick kitchen clean. It will be an instant go-to favorite weeknight dinner.
The Retro Casserole, the Bake
However you want to spin it, a retro casserole is an all time favorite. Casseroles are the one-pan OG and we love them for a quick and easy weeknight dinner. Any recipe that is a quick dump of ingredients and can bake in the oven unattended are a win in my book. Bakes are all the rage in my house and this new recipe is no exception, it is an instant hit.
Lemon Chicken Piccata Breadcrumbs
Classic chicken piccata recipe has crispy breaded chicken in a warm buttery-lemon caper sauce. This baked version has a oven- baked toasted lemon breadcrumb chicken. Using fresh lemon zest tossed into regular breadcrumbs the chicken comes out with a vibrant lemon flavor.
Grilled Marinated Artichoke Hearts
Marinated artichoke hearts are a best kept secret and so easy to eat. They are so flavorful, soaked in oils and spices for the perfect bite. Regular artichokes take a lot of effort to cook and eat, these jars of marinate artichoke hearts have done the hard work for you.
I like to buy grilled marinated artichoke hearts because of their look. The grill marks make the dish a little prettier, but if you cannot find grilled, regular is also great. If you are new to marinated artichoke hearts before this one-pan lemon chicken piccata artichoke orzo bake is a great recipe to give them a try. I love them on pizza or right out of the jar too!
What is Orzo Pasta?
Orzo is a short cut rice shaped pasta. When cooked, it holds it shape, becomes soft but still have a bite. Ideal for a one-pot bakes pasta.
One-Pan Lemon Chicken Piccata Artichoke Orzo Bake
Ingredients
- 1 cup Uncooked Orzo
- 1 TBSP Italian Seasoning
- 1 tsp Salt
- 1 Shallot - thinly sliced
- 3 Garlic Cloves - minced
- 2 TBSP Butter, cubed
- 1 cup Regular Breadcrumbs
- 1 Lemon, zested
- 1 LB Chicken Breasts (3-4 thin cutlets)
- 12 oz Grilled Marinated Artichoke Hearts
- 2 cups Chicken Stock
- 2 TBSP Capers
- Fresh Parsley - chopped (garnish, optional)
Instructions
- Preheat the oven to 425F.
- In the bottom of the baking/casserole dish add the uncooked orzo, Italian seasoning, salt, shallot and garlic.
- Add in the butter cubes.
- In a separate bowl, add the breadcrumbs and lemon zest. Pinch together to incorporate the lemon zest into the breadcrumbs until it is evenly distributed and fragrant.
- Using your hand, pat the breadcrumbs onto each side of the chicken breast to cover both sides of the chicken completely.
- Place the prepared chicken on top of the orzo mixture and butter cubes. Add a little more breadcrumb mixture to the top of each chicken.
- Add in the grilled marinated artichokes around the chicken. On the side of the baking dish pour in the chicken stock, try to avoid pouring it on top of the chicken so that the breadcrumbs stay on the chicken.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes.
- Sprinkle on capers, a little of freshly chopped parsley and a few lemon slices.
Made this for dinner last night and it was amazing! I pounded out my chicken breasts so they would cook more evenly, added lemon juice to the chicken broth, and baked it about 10 minutes longer to let all the broth absorb into the orzo. Delicious! The boyfriend immediately declared that this dish be added into our rotation!
Thank you for sharing Casey! That’s is amazing!
The flavor was good, but it took way longer than 35 minutes… I had to cook the chicken breast for almost an hour and a half before it was ready.
Sorry it took so long! I hope it was worth the wait. The recipe calls for thin chicken breasts so that they cook quickly! I hope you try it again.