Photo: John Autry: Styling: Leigh Ann Ross
Total Time
20 Mins
Yield
4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)

Low in calories and fat, this quick weeknight dinner uses chicken breast cutlets for speedy cooking. The entire meal takes less than 20 minutes to make and is sure to become a family favorite. Serve the chicken and sauce over orzo or wild rice with a side salad.

How to Make It

Step 1

Cook orzo according to package directions. Drain. Stir in rind.

Step 2

While orzo cooks, heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add wine; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add broth and lemon juice; bring to a boil. Cook 2 minutes or until reduced to 1/2 cup. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.

Ratings & Reviews

Delicious

JoannahK
February 22, 2016
This recipe is fabulous. The sauce is so good that I doubled it.

It's been a favorite for years in my household! 😍

Laurie18
August 04, 2015
In love with this recipe

karenfar's Review

nagem13
May 13, 2014
REALLY good and very quick and easy. I bought breasts and halved them and I used haricots verts. Definitely company worthy.

jehabrich's Review

schepesm
April 19, 2014
not enough sauce and really tart/lemony, we will not use this recipe again.

mrsjroe's Review

faith552
June 03, 2013
N/A

kcap32's Review

lcortesi
May 05, 2013
Super easy to make and oh so good!!

stiefmutter's Review

stiefmutter
April 04, 2013
I would definitely make this one again. The whole family loved it. They especially liked the addition of lemon zest to the rice to compliment the chicken. (I used rice instead of orzo.)

prettypurplekao's Review

kcap32
August 14, 2012
Let me start by saying I'm not a huge fan of lemon or lemon sauces, but this dish was fabulous. I used a whole lemon and scraped the skin with a paring knife (didn't have a grater). Also I added in 2 tbsp. garlic with the chicken broth. The sauce had a smokey taste to it which was very pleasant and the butter and lemon were perfectly balanced so the lemon taste was not overpowering. I also sprinkled some flour onto my chicken breast halves before cooking them gave them a crispy outer texture, YUM! I would recommend boiling the orzo in chicken broth as I've done several times before (for other recipes as well). While your orzo boils, sautee broccoli in a seperate pan with garlic, add mushrooms when broccoli is almost finished then add the vegetable mixture to the orzo when it is almost finished. :) MMM!

ninjakiwi's Review

karenfar
June 11, 2012
our go-to favorite

Ellefrancelle's Review

mrshartzell
April 20, 2012
Perfect dinner! Easy & light! Also loved the orzo & lemon zest!;))