Description
Orzo al Limone with Crispy Parmesan Chicken is a vibrant, comforting dish featuring tender, lemony orzo and golden, crunchy chicken cutlets. Perfectly seasoned with herbs, fresh lemon, and Parmesan, this recipe combines a creamy pasta with juicy, flavorful chicken for a restaurant-worthy weeknight meal.
Ingredients
Units
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Crispy Parmesan Chicken
- 3/4 cup all-purpose flour
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 3/4 cup Parmesan cheese, finely grated
- 1/2 tsp garlic powder
- 1 lb boneless skinless chicken breast (about 2 pieces)
- 2 tbsp olive oil (more as needed for frying)
- Flaky salt, to taste
Orzo al Limone
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, chopped
- 4 cloves garlic, minced
- 1/2 tsp black pepper (plus extra for serving)
- 1 cup orzo (uncooked)
- 2 cups chicken broth (plus additional as needed)
- 1 lemon, zest and juice (plus more to taste and to serve)
- 1/4 cup Parmesan cheese, finely grated (plus extra to serve)
- 1/4 cup heavy cream
Instructions
- Prepare Breading Stations: In a shallow bowl, combine flour, 1/2 teaspoon kosher salt, and black pepper. In another bowl, whisk the eggs. In a third bowl, combine panko, Parmesan, and garlic powder.
- Pound the Chicken: Slice chicken breasts in half horizontally to create 4 thin pieces. Pound each piece between parchment until 1/4-inch thick for even cooking.
- Bread the Chicken: Dredge each chicken cutlet in the flour mixture, dip in eggs, then coat evenly in the panko-Parmesan mixture. Set aside on a plate.
- Fry Chicken: Heat olive oil in a large sauté pan over medium-high heat. Cook chicken in batches for 4 minutes per side or until golden and crispy, adding more oil as needed. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
- Prepare the Orzo: In a high-rimmed pan, heat olive oil and butter over medium heat. Add shallot and garlic; sauté for 1 minute until fragrant. Add black pepper; cook another minute.
- Toast Orzo and Cook: Stir in the orzo and toast for 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer, stirring frequently, until orzo is tender and most liquid is absorbed (10–15 minutes). Add more broth/water as needed.
- Add Lemon and Cheese: Once orzo is nearly done, mix in lemon zest and juice. Turn off heat and stir in Parmesan until melted. Pour in heavy cream and combine thoroughly.
- Serve: Spoon orzo into plates or shallow bowls. Top with a crispy chicken cutlet (optionally sliced). Garnish with extra Parmesan, black pepper, lemon zest/juice, and a drizzle of olive oil if desired.
Notes
- For extra crispiness, let the breaded chicken rest for 5 minutes before frying.
- Use freshly grated Parmesan for best flavor and texture.
- You can substitute chicken broth with vegetable broth for a vegetarian orzo.
- Adjust the lemon juice/zest to suit your taste — add more for extra brightness.
- If orzo thickens too much before serving, add a splash of warm broth to loosen.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 580
- Sugar: 3g
- Sodium: 990mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 174mg
