Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicken & Caper-Butter Sauce

with Zucchini, Tomato, & Orzo Salad

Customer Favorite
Great for Grilling
  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

To give our seared chicken a perfectly rich, bright lift, we’re making a sauce with garlic, capers, and butter-—a nod to the flavors of piccata, an Italian-American classic. Bites of zucchini and juicy tomatoes tossed with orzo add contrasting texture and seasonal flavor to the dish.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Halve the tomatoes; place in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to coat. Grate the cheese on the small side of a box grater. If necessary, peel the garlic, then roughly chop.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Cook the zucchini & finish the pasta:
3 Cook the zucchini & finish the pasta:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, half the grated cheese, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Cover to keep warm. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

To the same pan, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the capers, butter, and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and sauce. Garnish with the remaining grated cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Halve the tomatoes; place in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to coat. Grate the cheese on the small side of a box grater. If necessary, peel the garlic, then roughly chop.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta:
Cook the zucchini & finish the pasta:
3 Cook the zucchini & finish the pasta:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, half the grated cheese, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Cover to keep warm. Wipe out the pan.

4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

Cook the chicken:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

To the same pan, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the capers, butter, and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and sauce. Garnish with the remaining grated cheese. Enjoy!