Garlic-Caper Chicken

with Creamy Calabrian Zucchini & Orzo

35 MIN

2 Servings

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From the Test Kitchen

In this Italian-style dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our oregano-seasoned chicken and tender orzo.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
4 oz Orzo Pasta
2 cloves Garlic
1 Lemon
1 Zucchini
2 Tbsps Crème Fraîche
¼ cup Grated Parmesan Cheese
1½ tsps Calabrian Chile Paste
1 Tbsp Capers
1 tsp Whole Dried Oregano

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.

2 Cook the pasta

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

3 Cook the zucchini

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add half the chopped garlic and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. 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.

*An instant-read thermometer should register 165°F.

5 Make the garlic-caper topping

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked zucchini, crème fraîche, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy!