Despite my deep love of cooking and affinity for hours-long projects like multi-layered lasagna and homemade challah bread, I also have a soft spot for lazy cooking. You know what I’m talking about — the kind of meal that comes together relatively quickly, with everything cooking in one pot, including what would typically be considered the “main” and the “sides.” I’m always searching for new ways to achieve a one-pot, one-bowl dinner, which is why I was so excited to combine the flavors of a classic chicken piccata with orzo.

So, allow me to introduce you to chicken piccata orzo! Here, orzo cooks quickly and can take on the consistency of a traditional risotto when cooked with enough liquid. Add in some browned chicken thighs, lemon, capers, and greens, and top the whole thing with a garlicky, buttery mixture of toasted breadcrumbs and parsley, and you’ve got a flavorful meal cooked in one pot that’s ready in just over half an hour. It’s lazy perfection.

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Key ingredients in Chicken Piccata Orzo

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Chicken Piccata Orzo

Serves 4

1 pound boneless, skinless chicken thighs

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more for garnish

1 large lemon

3 cloves garlic

1/2 small bunch fresh parsley, plus more as needed

1/4 cup panko breadcrumbs

2 tablespoons capers, drained if brined or rinsed if salt-packed

1 tablespoon unsalted butter

1 tablespoon olive oil

1 1/2 cups dried orzo pasta (about 10 ounces)

1/4 cup dry white wine

2 1/4 cups low-sodium chicken broth

3 packed cups baby spinach (about 3 ounces)

1. Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup.

2. Place 1 tablespoon of the parsley, 1/3 of the garlic, 1/4 cup panko breadcrumbs, and 1 tablespoon of the capers in a small bowl and stir to combine.

3. Melt 1 tablespoon unsalted butter in a Dutch oven or large high-sided skillet over medium-high heat. Add the breadcrumb mixture and cook, stirring frequently, until the garlic is fragrant and the breadcrumbs are golden brown, about 2 minutes. Return to the bowl.

4. Add 1 tablespoon olive oil to the skillet and heat until shimmering. Add the chicken and cook until browned and almost cooked through, 5 to 7 minutes per side. Transfer with tongs to a clean cutting board.

5. Reduce the heat to medium-low. Add the remaining garlic and 1 1/2 cups dried orzo to the skillet. Cook until the orzo is toasted and the garlic is fragrant, about 2 minutes. Add 1/4 cup dry white wine and cook, stirring continuously and scraping the browned bits from the bottom of the skillet, until almost completely evaporated, about 1 minute. Add the lemon zest, remaining 1 tablespoon capers, and 2 1/4 cups low-sodium chicken broth, and stir to combine. Bring to a rapid simmer.

6. Cover and cook, stirring occasionally to avoid sticking, until the orzo is al dente and the liquid is absorbed, about 10 minutes or according to the orzo package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Meanwhile, cut the chicken into 1-inch pieces.

7. When the orzo is ready, add the chicken and any accumulated juices, remaining 3 tablespoons parsley, 3 packed cups baby spinach, and 1 tablespoon of the lemon juice. Cook uncovered, stirring occasionally, until the spinach is wilted and the chicken is cooked through, about 2 minutes. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Garnish with the breadcrumb mixture.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Andrea Rivera Wawrzyn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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