Chicken Piccata Casserole
This protein-packed chicken piccata casserole brings all the flavors of classic chicken piccata together in one dish. It’s the easiest piccata you’ll ever make—no dredging or sauce required! Cooking the lemon slices in butter mellows their bite and helps jump-start the lemony flavor of the dish while helping the butter get a little brown, bringing some nuttiness to the dish.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 2 tablespoons unsalted butter
- 1 lemon, cut into 1/4-inch slices
- 1 cup whole-wheat orzo
- 2 teaspoons minced garlic
- 1/3 cup dry white wine
- 1 1/2 cups unsalted chicken broth
- 8 cups chopped stemmed curly kale
- 2 tablespoons drained non-pareil capers, chopped
- 1 tablespoon chopped fresh flat-leaf parsley