This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.



Ingredient Checklist


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

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

  • 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 (3)

43 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 13
  • 1 star values: 8
Rating: 5 stars
Delicious, easy and enjoyed! Great flavor from caper brine and kalamata olives. Will do again for company and know they will adore this flavorful find. I did add extra garlic, for our taste, and the house aroma was enticing.
Rating: 4 stars
This was a wonderful recipe--simple to make and very tasty. The only thing I did differently was to cook the orzo in chicken broth and when it was done, add a little parmesan cheese and freshly chopped basil. I will make it again for sure.
Rating: 4 stars
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.