Chicken Piccata Casserole

Name: Chicken Piccata Casserole (One-Pan Baked)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 can (10.5 oz) cream of chicken soup; 2 cups chicken broth; 3 tbsp capers, drained; 1 lemon, juiced; 1.5 lbs boneless, skinless chicken breasts; 8 oz orzo pasta, uncooked; 1/2 cup finely shredded Parmesan cheese, divided; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 cup panko breadcrumbs; 4 tbsp butter, cubed; 1 lemon, sliced; 1 tbsp capers, for garnish; 2 tbsp fresh parsley, chopped, for garnish

Chicken Piccata Casserole is a one-pan baked dish combining tender chicken cutlets and orzo pasta in a creamy lemon-caper sauce, finished with a crispy Parmesan crust. It delivers restaurant-style Italian flavors with minimal cleanup.

🌍Italian-American 🏷️Chicken piccata 🏷️Casserole 🏷️Chicken 🏷️Orzo Pasta bake

🏷️

🏷️Lemon

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TikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
3 tbsp capers, drained
1 lemon, juiced
1.5 lbs boneless, skinless chicken breasts
8 oz orzo pasta, uncooked
1/2 cup finely shredded Parmesan cheese, divided
salt, to taste
black pepper, to taste
garlic powder, to taste
1 cup panko breadcrumbs
4 tbsp butter, cubed
1 lemon, sliced
1 tbsp capers, for garnishoptional
2 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large bowl, whisk together the cream of chicken soup, chicken broth, 3 tablespoons of capers, and the juice of one lemon to create the sauce.
3
Pour the uncooked orzo into the bottom of a 9x13 inch casserole dish.
4
Pour the prepared sauce mixture over the orzo.
5
Sprinkle about half of the Parmesan cheese over the sauce.
6
Arrange the chicken cutlets in a single layer on top of the cheese.
7
Season the chicken with salt, black pepper, and garlic powder.
8
Sprinkle the remaining Parmesan cheese over the chicken.
9
Top evenly with panko breadcrumbs.
10
Dot the top with cubed butter and arrange lemon slices over the panko.
11
Cover the dish tightly with aluminum foil and bake for 30 minutes.
12
Remove the foil and return the casserole to the oven. Bake uncovered for another 10-15 minutes, or until the top is golden brown and bubbly.
13
Garnish with additional capers and fresh chopped parsley.
14
Let the casserole rest for 5 minutes before serving.

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Tips & Notes

Pro tips

Pound chicken breasts to uniform ½-inch thickness so they cook evenly without drying out.
Drain capers thoroughly and rinse if very salty to prevent an overly briny sauce.
Reserve 2–3 tablespoons of Parmesan for the topping to ensure a crispy, golden finish after baking.
Stir the orzo into the sauce before adding chicken to prevent sticking and ensure even distribution.

Substitutions

Cream of chicken soup → cream of mushroom soup or béchamel sauce (same quantity)
Capers → diced green olives or chopped fresh dill (same quantity, adjusts flavor profile)
Orzo → small shells, ditalini, or risotto rice (maintains texture)
Parmesan → Asiago or Pecorino Romano (use same amount for similar saltiness)