Ingredients
Capers and Oil
- 2 tablespoons capers, drained
- 4 tablespoons extra virgin olive oil, divided
Chicken
- 1 ½ pounds boneless skinless chicken cutlets or tenderloins (about 8 pieces; thin sliced chicken breasts cut into pieces also work)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter, divided
Vegetables and Aromatics
- 1 lemon, sliced thin
- 1 shallot, sliced thin
- 3 cloves garlic, peeled and finely minced
- 3 cups torn kale leaves (about 3 heaping handfuls; baby spinach, Swiss chard, or arugula may be substituted)
Orzo and Liquids
- 1 cup dry orzo pasta
- ⅓ cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 2 ½ cups chicken broth (reduced sodium recommended)
Optional Garnishes
- Minced fresh parsley
- Grated Parmesan cheese
- Extra lemon wedges for squeezing
Instructions
- Fry Capers: In a large high-sided skillet or braising pan, add 2 tablespoons of olive oil and heat until shimmering. Add the drained capers and fry over medium heat for 2-3 minutes until crispy. Remove capers with a slotted spoon and place on a paper towel-lined plate to drain.
- Prepare and Cook Chicken: Season chicken cutlets generously with salt and pepper on both sides. Place flour in a shallow bowl and lightly dredge the chicken pieces, shaking off excess. Add the remaining olive oil to the skillet if needed and sauté the chicken over medium-high heat for 3-4 minutes per side until cooked through and golden. Flip intermittently for even cooking. Remove chicken to a plate and set aside.
- Caramelize Lemons: Add 2 tablespoons butter to the skillet and fry the lemon slices over medium heat for 1-2 minutes per side until caramelized and slightly browned. Remove and set aside with the chicken.
- Sauté Shallots and Garlic with Orzo: In the same skillet, sauté the sliced shallots for 2-3 minutes until softened. Add the minced garlic and orzo pasta, stirring well so the orzo is coated with butter and the aromatics.
- Add Liquids and Kale: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in chicken broth and torn kale leaves. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed. If the orzo remains firm and the liquid has evaporated, add a splash of water and continue cooking until softened to taste.
- Finish and Reheat: Stir in the remaining tablespoon of butter to finish the sauce. Nestle the cooked chicken and caramelized lemon slices back into the skillet. Cook over low heat for 1-2 minutes until the chicken is warmed through. Adjust salt and pepper to taste, especially if using reduced sodium broth.
- Garnish and Serve: Top with crispy fried capers and optional garnishes such as fresh parsley, grated Parmesan cheese, and extra lemon wedges. Serve immediately for best flavor and texture.
Notes
- Use thinly sliced chicken breasts or tenderloins for the best texture and quick cooking.
- Reduced sodium chicken broth is recommended to control saltiness, adjust seasoning after cooking.
- Substitute kale with spinach, Swiss chard, or arugula for a different leafy green flavor.
- If orzo is undercooked but liquid is gone, add a splash of water and simmer until al dente.
- For a gluten-free version, use gluten-free flour and orzo alternatives such as gluten-free pasta or rice.
- To make it dairy-free, omit the butter or substitute with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
