Great for Grilling

Chicken & Caper-Butter Sauce

with Zucchini, Tomato, & Orzo Salad

45 MIN

4 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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

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1 Prepare the ingredients:

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.