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Garlic-Caper Chicken
with Creamy Calabrian Zucchini & Orzo
35 MIN
+$0.95/serving
2 Servings
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. It all comes together over a bed of tender orzo mixed with zucchini, which we’re sautéing with a bit of Calabrian chile paste for a pleasant kick of heat.
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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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4 oz Orzo Pasta
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1 Zucchini
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1 Lemon
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2 cloves Garlic
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¼ cup Grated Parmesan Cheese
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1½ tsps Calabrian Chile Paste
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1 tsp Whole Dried Oregano
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1 Tbsp Capers
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2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
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 fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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 frequently, 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. Serve the finished pasta topped with the cooked fish and garlic-caper topping. Garnish with the cheese. Enjoy!
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 fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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 frequently, 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. Serve the finished pasta topped with the cooked fish and garlic-caper topping. Garnish with the cheese. Enjoy!
Tips from Home Chefs