Lemon-Caper Chicken with Creamy Roasted Vegetable Orzo

Lemon-Caper Chicken

with Creamy Roasted Vegetable Orzo

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

A classic Italian duo of aromatic lemon and briny capers—quickly cooked together with a bit of butter to bring out their flavors—makes for a simple, irresistible sauce for juicy chicken thighs in this dish. It’s all served over a hearty bed of orzo pasta tossed with tender roasted whole tomatoes and broccoli.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Lemon-Caper Chicken with Creamy Roasted Vegetable Orzo
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the tomatoes in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the pasta:
4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Make the sauce:
5 Make the sauce:

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water; season with salt and pepper. 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. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the tomatoes in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

2 Roast the vegetables:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the pasta:
Make the sauce:
5 Make the sauce:

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water; season with salt and pepper. 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. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy! 

Finish the pasta & serve your dish:
Browse Steps
1 of 6