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Under 30 Minutes

Chicken Puttanesca with Orzo

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Puttanesca with Orzo

Photography: Romulo Yanes

Source: Everyday Food, December 2013


  • 3/4 pound orzo
  • 1/4 cup extra-virgin olive oil, divided
  • 1/3 cup chopped fresh parsley
  • Coarse salt and ground pepper
  • 3 large cloves garlic, finely minced
  • 3 tablespoons capers plus 1 tablespoon brine
  • 4 chicken cutlets (about 1 pound)
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup chopped Kalamata olives


  1. Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.

  2. In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.

  3. In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.

Reviews (1)

  • bopahyland 27 Nov, 2013

    This sounds wonderful. I'm going to make it the day after Thanksgiving using turkey. In order to make it a little more healthful (after the big day) I'll use quinoa. Using leftovers deletes the oil, also.

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