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Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

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Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

A flavorful, creamy orzo dish with garlic-caper chicken, zucchini, and a tangy Calabrian twist – perfect for a satisfying dinner.

Prep

15 min

Cook

25 min

Total

40 min

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Ingredients

Serves12

Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

  • 6 pcs Boneless Skinless Chicken Breasts (or substitute with 8 oz tail-on shrimp)
  • 6 pcs Zucchini (halved lengthwise and sliced into half-moons)
  • 30 oz Orzo Pasta
  • 3 each Lemon (juiced and thinly sliced for garnish)
  • 6 tbsp Capers (roughly chopped)
  • 6 clove Garlic (peeled and roughly chopped)
  • 0.75 cup Calabrian Chili Paste
  • 0.75 cup Grated Parmesan cheese
  • 3 tbsp Italian Seasoning
  • 6 tbsp Olive Oil (for cooking)
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
Servings: 12−+
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Cooking Instructions

  1. 1

    Prepare Ingredients

    Fill a medium pot with salted water (about 3/4 full) and bring to a boil. Meanwhile, wash and dry all produce. Halve the zucchini lengthwise and slice into half-moons; thinly slice half the lemon and remove seeds; roughly chop the capers and garlic.
    Tip: Prepping all ingredients before cooking helps streamline the process.
  2. 2

    Cook the Orzo

    Add the orzo to the boiling water and cook for about 10 minutes until tender. Drain thoroughly and return the orzo to the pot, keeping it warm until ready to combine.
    Tip: Stir occasionally to prevent sticking.
  3. 3

    Sauté Zucchini with Chili Paste

    In a large nonstick pan, heat a drizzle of olive oil over medium-high heat. Add the zucchini and cook for 2-3 minutes until lightly browned. Stir in the Calabrian chili paste and continue cooking for an additional 2-3 minutes. Transfer the zucchini to a bowl and keep warm.
    Tip: Adjust the amount of chili paste based on your desired spice level.
  4. 4

    Cook the Protein

    In the same pan, add another drizzle of olive oil and heat over medium-high. Season the chicken (or shrimp) with salt, pepper, and Italian seasoning. Cook until browned and fully cooked (chicken should reach 165°F; shrimp should be opaque). Remove from the pan and set aside.
    Tip: Avoid overcrowding the pan to ensure even cooking.
  5. 5

    Make Garlic-Caper Topping

    Add the chopped garlic and capers to the pan with a little olive oil if needed. Cook for 1-2 minutes until the garlic is fragrant and softened. Turn off the heat and stir in the juice from the lemon slices.
    Tip: Keep an eye on the garlic to avoid burning, which can add a bitter taste.
  6. 6

    Combine and Serve

    Return the orzo to low heat and add the sautéed zucchini along with a splash of cream if desired for extra richness. Taste and adjust seasoning with salt and pepper. Plate the orzo mixture, top with the cooked chicken (or shrimp), and drizzle the garlic-caper topping over the top. Garnish with grated Parmesan cheese.
    Tip: For an extra touch, add a sprinkle of lemon zest before serving.

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Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

with optional shrimp substitution

Prep: 15 min · Cook: 25 min · Total: 40 min · Servings: 12

Ingredients

Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

  • 6 pcs Boneless Skinless Chicken Breasts (or substitute with 8 oz tail-on shrimp)
  • 6 pcs Zucchini (halved lengthwise and sliced into half-moons)
  • 30 oz Orzo Pasta
  • 3 each Lemon (juiced and thinly sliced for garnish)
  • 6 tbsp Capers (roughly chopped)
  • 6 clove Garlic (peeled and roughly chopped)
  • 0.75 cup Calabrian Chili Paste
  • 0.75 cup Grated Parmesan cheese
  • 3 tbsp Italian Seasoning
  • 6 tbsp Olive Oil (for cooking)
  • count Salt (to taste)
  • count Black Pepper (to taste)

Instructions

  1. Prepare Ingredients — Fill a medium pot with salted water (about 3/4 full) and bring to a boil. Meanwhile, wash and dry all produce. Halve the zucchini lengthwise and slice into half-moons; thinly slice half the lemon and remove seeds; roughly chop the capers and garlic.
  2. Cook the Orzo — Add the orzo to the boiling water and cook for about 10 minutes until tender. Drain thoroughly and return the orzo to the pot, keeping it warm until ready to combine.
  3. Sauté Zucchini with Chili Paste — In a large nonstick pan, heat a drizzle of olive oil over medium-high heat. Add the zucchini and cook for 2-3 minutes until lightly browned. Stir in the Calabrian chili paste and continue cooking for an additional 2-3 minutes. Transfer the zucchini to a bowl and keep warm.
  4. Cook the Protein — In the same pan, add another drizzle of olive oil and heat over medium-high. Season the chicken (or shrimp) with salt, pepper, and Italian seasoning. Cook until browned and fully cooked (chicken should reach 165°F; shrimp should be opaque). Remove from the pan and set aside.
  5. Make Garlic-Caper Topping — Add the chopped garlic and capers to the pan with a little olive oil if needed. Cook for 1-2 minutes until the garlic is fragrant and softened. Turn off the heat and stir in the juice from the lemon slices.
  6. Combine and Serve — Return the orzo to low heat and add the sautéed zucchini along with a splash of cream if desired for extra richness. Taste and adjust seasoning with salt and pepper. Plate the orzo mixture, top with the cooked chicken (or shrimp), and drizzle the garlic-caper topping over the top. Garnish with grated Parmesan cheese.