Chicken Piccata Casserole
Servings: 6

1 1/4 cups orzo
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups chicken broth
2/3 cup heavy cream
1 tablespoon capers, plus more for topping
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
3/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 stick butter, cut into 8 slices
1/2 cup seasoned Italian bread crumbs
1/3 cup freshly grated Parmesan cheese
3 tablespoons olive oil
finely chopped fresh parsley for garnish

Preheat the oven to 375 degrees F (190 degrees C).

In a lightly greased 9x13-inch baking dish, add orzo, chicken thighs, chicken broth, cream, capers, lemon juice, lemon zest, salt, pepper, onion powder, and garlic powder; mix to combine.

Top with butter slices and cover tightly with foil.

Bake in the preheated oven for 40 minutes.

Meanwhile, stir together bread crumbs and Parmesan cheese in a small bowl.

Uncover the casserole and give it a stir. Sprinkle evenly with bread crumbs and drizzle with olive oil. Return to the oven and bake until browned and bubbly, about 10 minutes. For an extra crispy topping, broil for 1 to 2 minutes.

Sprinkle with parsley and more capers before serving.


Nutrition Facts
Calories 601
Total Carbohydrate 23g Dietary Fiber 1g Total Sugars 2g Protein 43g Total Fat 38g Saturated Fat 17g Cholesterol 241mg Vitamin C 2mg Sodium 1122mg Calcium 112mg Iron 3mg Potassium 536mg