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Garlic-Caper Chicken
with Creamy Calabrian Zucchini & Orzo
35 MIN
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 and tender orzo.
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Wellness Details
Carb Conscious
600 Calories Or Less
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NutritionPER SERVING
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Calories470 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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2 cloves Garlic
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1 Lemon
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1 Zucchini
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¼ cup Grated Parmesan Cheese
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2 Tbsps Crème Fraîche
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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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1 bunch Kale
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.
2
Cook the vegetables
Meanwhile, in a large 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 the chopped kale, 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. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.
3
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.
4
Make the garlic-caper topping
In the pan of reserved fond, heat 1/2 teaspoon 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.
5
Finish & serve your dish
To the bowl of cooked vegetables, add the 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 vegetables. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.
2
Cook the vegetables
Meanwhile, in a large 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 the chopped kale, 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. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.
3
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.
4
Make the garlic-caper topping
In the pan of reserved fond, heat 1/2 teaspoon 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.
5
Finish & serve your dish
To the bowl of cooked vegetables, add the 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 vegetables. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy!
Tips from Home Chefs
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