Seared Chicken & Vegetable Orzo with Brown Sugar & Caper Pan Sauce

Seared Chicken & Vegetable Orzo

with Brown Sugar & Caper Pan Sauce

30 MIN
2 Servings
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From the Test Kitchen

The star of this dish is the irresistibly savory-sweet pan sauce spooned over our chicken, which combines prunes (or dried plums), briny capers, and more—a quick way to recreate the classic flavors of slow-cooked chicken Marbella. For a simple accompaniment, we’re bringing together tender orzo, green beans, and roasted peppers with a bit of smooth fromage blanc.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Seared Chicken & Vegetable Orzo with Brown Sugar & Caper Pan Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 4 oz Orzo Pasta
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 1 Tbsp Capers
  • 1 oz Prunes
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Apple Cider Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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 green beans; cut into 1-inch pieces. Roughly chop the peppers. Roughly chop the prunes. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the sugar, vinegar, and 1/4 cup of warm water until the sugar has dissolved. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 plate. 

Make the vegetable orzo:
3 Make the vegetable orzo:

While the chicken cooks, add the orzo to the pot of boiling water. Cook, uncovered, 6 minutes. Add the green bean pieces and continue to cook, stirring occasionally, 2 to 3 minutes, or until the pasta and green beans are tender. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Make the pan sauce & serve your dish:
4 Make the pan sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sugar-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the vegetable orzo. Top the chicken with the pan sauce. Enjoy! 

Tips from Home Chefs

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Seared Chicken & Vegetable Orzo

Prepare the ingredients:
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 green beans; cut into 1-inch pieces. Roughly chop the peppers. Roughly chop the prunes. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the sugar, vinegar, and 1/4 cup of warm water until the sugar has dissolved. 

2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 plate. 

Cook the chicken:
Make the vegetable orzo:
3 Make the vegetable orzo:

While the chicken cooks, add the orzo to the pot of boiling water. Cook, uncovered, 6 minutes. Add the green bean pieces and continue to cook, stirring occasionally, 2 to 3 minutes, or until the pasta and green beans are tender. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

4 Make the pan sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sugar-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the vegetable orzo. Top the chicken with the pan sauce. Enjoy! 

Make the pan sauce & serve your dish:
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