dinner · italian
Pan-Seared Lemon Caper Chicken with Orzo & Arugula
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Instructions
1
Fill a medium pot with 2 quarts water, cover with lid, and bring to a rolling boil over high heat.
2
Place a 10-inch skillet on the front burner over medium-high heat to preheat.
3
While the skillet warms for 2 minutes, pat chicken cutlets completely dry and season both sides with oregano, garlic powder, salt, and pepper.
4
Add 1 tbsp olive oil to the hot skillet, tilting the pan until the oil shimmers across the surface.
5
Lay seasoned chicken cutlets into the hot skillet and sear undisturbed for 4 to 5 minutes until deeply golden.
6
Stir dry orzo into the boiling water and cook uncovered for 8 to 9 minutes until tender yet firm.
7
Flip cutlets with tongs and sear the second side for 3 to 4 minutes until firm and cooked to 165 F.
8
Transfer cooked chicken cutlets to a warm plate to rest while preparing the bright lemon-caper pan sauce.
9
Add garlic, capers, chicken broth, and lemon juice to the skillet, scraping browned bits and simmering 2 minutes until glossy.
10
Swirl butter into the bubbling pan sauce off the heat until silky, emulsified, and fragrant.
11
Drain orzo, toss with chopped parsley and remaining olive oil, then plate with sliced chicken, pan sauce, and fresh baby arugula.
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