Orzo al Limone with Crispy Parmesan Chicken
on May 24, 2024, Updated Aug 11, 2025
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This Orzo al Limone with Crispy Parmesan Chicken is creamy, lemony, and reminiscent of risotto. I created it for Part 3 of my Orzo Recipe Series, and it’s become my most viral recipe ever with over 100 million social media views and more than 1 million blog visitors!
Who doesn’t love the combo of velvety, lemony orzo paired with golden, crispy chicken cutlets coated in panko and Parmesan? Try it for yourself and see why so many people are obsessed with this dish!
Table of Contents
Watch how to make it here!
Looking for more orzo recipes? Find the other seven recipes from Part 3 of my Orzo Recipe Series here:
- Italian Wedding Soup Orzo
- Orzo alla Vodka
- Spring Orzo Pasta Salad
- Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto
- Roasted Red Pepper Sausage Orzo
- Tomato, Boursin, and Shrimp Baked Orzo
- Chicken Shawarma Orzo with Yogurt Sauce
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
I love garnishing with some extra lemon zest and lemon juice for an additional pop of lemon with each bite.
Orzo al Limone with Crispy Parmesan Chicken (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Measure out the breading ingredients for the chicken in three separate shallow bowls. Bread the chicken.
- Cook the chicken until golden and crispy. Set aside on paper-towels or a wire rack.
- Cook the creamy lemon orzo.
- Spoon a bed of creamy lemon orzo onto a shallow bowl or plate to serve. Top with a sliced crisp chicken parmesan cutlet.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Recipe Tips
- After dredging the chicken, press the breadcrumbs firmly onto the chicken to help them adhere and form a sturdy crust.
- Don't be shy with the oil! Add more to the pan between batches to make sure you have plenty to fry the chicken.
- Transfer cooked cutlets to a wire rack set over a baking sheet or paper towel–lined plate to drain excess oil and stay crispy. Sprinkle immediately with flaky salt.
- It can help to rest the chicken after breading. Resting gives the flour-egg-breadcrumb layers a chance to fully adhere to the chicken and prevent slipping off or flaking during cooking.
Did you try this Orzo al Limone with Crispy Parmesan Chicken? Leave a Review!
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Orzo al Limone with Crispy Parmesan Chicken
A bed of creamy and lemony risotto-like orzo pasta topped with a crispy parmesan chicken cutlet. The best!
Ingredients
Crispy Parmesan Chicken
- ¾ cup All Purpose Flour
- ¾ teaspoon Kosher Salt, divided
- ½ teaspoon Black Pepper
- 2 Eggs
- 1 cup Panko Breadcrumbs
- ¾ cup Parmesan Cheese, finely grated
- ½ teaspoon Garlic Powder
- 1 pound Boneless Skinless Chicken Breasts, 2 pieces of boneless skinless chicken
- 2 tablespoons Olive Oil, more as needed
- Flaky Salt, to taste
Orzo
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 small Shallot, chopped
- 4 cloves Garlic, minced
- ½ teaspoon Black Pepper, additional to serve
- 1 cup Orzo Pasta, uncooked
- 2 cups Chicken Broth, additional water or broth as needed
- 1 Lemon, zest and juice; additional to taste and to serve
- ¼ cup Parmesan Cheese, finely grated; additional to serve
- ¼ cup Heavy Cream
Instructions
Crispy Parmesan Chicken
- In a shallow bowl, combine the 3/4 cup all purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. In another shall bowl, whisk the 2 eggs with a fork. In a third shallow bowl, combine the 1 cup of panko breadcrumbs, 3/4 cup Parmesan cheese, and 1/2 tsp garlic powder.
- Cut the 2 boneless skinless chicken breasts in half horizontally, creating 4 thin pieces of chicken. Place 1 piece of chicken on a cutting board, cover with parchment paper, and evenly pound the chicken with the bottom of a heavy pan (or you can use a rolling pin or meat mallet) until the chicken is about 1/4 inch thick. Repeat with the rest of the chicken.
- Dredge the chicken in the flour mixture, then dip into the whisked eggs, and finally coat with the panko breadcrumb mixture. Set aside on a large plate. Repeat with the rest of the chicken.
- Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the breaded chicken cutlets in an even layer to the pan. Cook for about 4 minutes, or until golden and crispy. Flip the chicken and cook for another 4 minutes or until golden and crispy on the other side. I had to cook in more than one batch. Add additional olive oil to the pan as needed to cook the remaining chicken.
- Once cooked, transfer the chicken to a paper towel-lined plate. Sprinkle as desired with flaky salt.
- Optionally slice into thin strips before serving.
Orzo
- Heat the 1 tbsp olive oil and 1 tbsp butter in a large high-rimmed pan over medium heat. Once the butter is melted, add the chopped shallot and minced garlic and stir to combine. Cook for 1 minute. Add freshly cracked black pepper and cook for another minute.
- Mix in uncooked orzo and toast for 2 minutes. Pour in chicken broth and bring to a boil. Lower the heat to a simmer. Cook, stirring often, until the orzo is cooked through and most of the liquid is absorbed. Add additional broth or water throughout the cooking process if the liquid absorbs before the orzo is finished cooking. This can take 10-15 minutes.
- Once the orzo is close to cooked through, mix in the zest and juice of 1 lemon (or about 1 tbsp zest and 3 tbsp of juice).
- Turn off the heat and mix in the 1/4 cup of grated parmesan cheese until melted and well combined. Pour in the 1/4 cup of heavy cream and stir until well combined.
- Divide orzo among plates or shallow bowls to serve. Place a chicken cutlet on top of the orzo. Optionally serve with additional freshly cracked black pepper, parmesan cheese, lemon zest, lemon juice, and a drizzle of olive oil.
Video
Notes
Serving Suggestion: This dish pairs great with a simple arugula salad tossed with olive oil, lemon juice, salt, and pepper.
Nutrition
Calories: 756kcal, Carbohydrates: 67g, Protein: 47g, Fat: 33g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 201mg, Sodium: 1213mg, Potassium: 832mg, Fiber: 4g, Sugar: 4g, Vitamin A: 685IU, Vitamin C: 17mg, Calcium: 311mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Orzo al Limone with Crispy Parmesan Chicken is an amazing recipe. A little time conuming, but well worth the effort.
Even my chicken hating husband loved it!
Really yummy!
Chicken is crispy and flavorful. Love the lemon orzo. I started the orzo first since it takes the longest.
Stopped by to say that I randomly discovered this recipe and made it one weekend for dinner. My husband is OBSESSED, and requests it all the time. Sometimes I add some corn to the orzo or spinach for some greens. It’s delicious and easy to make. Thank you!
This meal is easy to make and it tastes amazing
I can’t wait to try this! Can I substitute Italian breadcrumbs for the panko?
Yes, you can use Italian breadcrumbs but the texture will be less crispy. I hope you enjoy the recipe!