Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

with optional shrimp substitution

This vibrant dish features tender chicken (or shrimp) paired with lightly sautéed zucchini and perfectly cooked orzo. Infused with the tang of lemon, the brininess of capers, and a subtle kick from Calabrian chili paste, this recipe creates a creamy, satisfying meal ideal for a weeknight dinner.
Clear, step‐by‐step instructions ensure even beginner or intermediate cooks can create a restaurant-quality meal at home. Enjoy a dish that not only looks beautiful but also packs an irresistible flavor punch.

Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

1. Prepare IngredientsFill 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.Prepping all ingredients before cooking helps streamline the process.

2. Cook the OrzoAdd 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.Stir occasionally to prevent sticking.

3. Sauté Zucchini with Chili PasteIn 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.Adjust the amount of chili paste based on your desired spice level.

4. Cook the ProteinIn 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.Avoid overcrowding the pan to ensure even cooking.

5. Make Garlic-Caper ToppingAdd 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.Keep an eye on the garlic to avoid burning, which can add a bitter taste.

6. Combine and ServeReturn 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.For an extra touch, add a sprinkle of lemon zest before serving.

Boneless Skinless Chicken Breasts2 pcs

- Meat/Protein

Zucchini2 pcs

- Produce

Orzo Pasta10 oz

- Pasta

Lemon1 each

- Produce

Capers2 tbsp

- Condiments

Garlic2 clove

- Produce

Calabrian Chili Paste1/4 cup

- Condiments

Grated Parmesan cheese1/4 cup

- Dairy

Italian Seasoning1 tbsp

- Spices

Olive Oil2 tbsp

- Oil & Vinegar

Salt0 count

- Spices

Black Pepper0 count

- Spices

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woman in blue shirt sitting beside woman in black shirt

Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

with optional shrimp substitution