Chicken Piccata One Pan Over Orzo

Ingredients

1 (10.5 ounce) can cream of chicken soup

1 cup chicken broth

1/4 cup lemon juice

1/4 cup capers

8 ounces orzo

2 pounds skinless, boneless chicken breast, sliced into cutlets

1 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon black pepper

1 cup grated Parmesan cheese

3/4 cup panko bread crumbs

3 tablespoons butter

1 lemon, thinly sliced, plus more for garnish

Directions

Preheat oven to 375°F (190°C).
In a bowl, combine cream of chicken soup, chicken broth, lemon juice, and capers.
Add uncooked orzo to a 9x13-inch baking dish. Pour the soup mixture over the orzo and stir carefully to combine.
Arrange chicken cutlets evenly on top of the orzo. Season with garlic powder, salt, and pepper.
Sprinkle with Parmesan cheese and panko bread crumbs. Top with butter and lemon slices.
Cover the dish with foil and bake for 30 minutes.
Remove foil and continue baking until chicken is no longer pink in the center, juices run clear, and panko is golden brown — about 15 minutes more.
Chicken should reach an internal temperature of 165°F (74°C).
Garnish with fresh parsley and extra lemon slices before serving

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