Crispy Chicken Parmesan over Creamy Alfredo Orzo

5 from 1 vote

Crispy Chicken Parmesan over Creamy Alfredo Orzo

This recipe features crispy, breaded chicken pan-fried then baked with marinara sauce and cheese. The crispy Parmesan chicken is served over a bed of incredibly creamy one-pan Alfredo orzo pasta. Serve with fresh basil and dig in!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American, Italian

Keyword: Cheese, Chicken, Orzo, Pasta

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

Crispy Chicken Parmesan

¾ cup All Purpose Flour
1 teaspoon Kosher Salt divided
1 teaspoon Black Pepper divided
2 Eggs
½ cup Panko Breadcrumbs
¼ cup Italian Breadcrumbs
¾ cup Parmesan Cheese finely grated
½ teaspoon Garlic Powder
1 pound Boneless Skinless Chicken Breasts 2 pieces (cut each piece in half for 4 pieces total)
¼ cup Avocado Oil or neutral oil of choice (more as needed)
1 cup Marinara Sauce divided (more as needed)
1 cup Low Moisture Mozzarella Cheese shredded (more as needed)

Creamy Alfredo Orzo

2 tablespoons Unsalted Butter
4 cloves Garlic minced
1 ½ cups Milk I used 2% milk
1 cup Chicken Broth
1 cup Orzo Pasta uncooked
½ teaspoon Black Pepper
Kosher Salt to taste
1 cup Water use as needed
¼ cup Heavy Cream
½ cup Parmesan Cheese freshly grated
Fresh Basil to serve

US Customary - Metric

Instructions

Crispy Chicken Parmesan

Preheat the oven to 450°F.
In a shallow bowl, combine the flour, ½ tsp kosher salt, and ½ tsp black pepper. In another shallow bowl, whisk the eggs with a fork. In a third shallow bowl, mix the panko breadcrumbs, Italian breadcrumbs, Parmesan cheese, and garlic powder.
Cut the chicken breasts in half horizontally to create four thin pieces. Place one piece on a cutting board and cover it with plastic wrap or parchment paper. Using the bottom of a heavy pan, a rolling pin, or a meat mallet, pound the chicken evenly until it is about ¼ inch thick. Repeat with the remaining pieces.
Season the chicken with the remaining ½ teaspoon of kosher salt and ½ teaspoon of black pepper. Dredge each piece in the flour mixture, ensuring an even coating. Dip into the whisked eggs, then coat thoroughly with the breadcrumb mixture. Place the breaded chicken on a large plate and repeat with the remaining pieces.
Heat the oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the breaded chicken cutlets in a single layer. Cook for 2-3 minutes, or until the chicken releases from the pan and is golden and crispy. Flip the chicken and cook for another 2-3 minutes, or until the other side is golden and crispy. The chicken doesn't need to be fully cooked through, as it will finish cooking in the oven. If needed, cook the chicken in batches, adding more oil to the pan as necessary.
Spread ¼ cup of marinara sauce evenly across the bottom of a baking dish. Arrange the fried chicken pieces in a single layer over the sauce. Pour the remaining ¾ cup of marinara sauce over the chicken, ensuring each piece is well coated. Add more sauce if needed to fully cover the chicken. Sprinkle mozzarella cheese evenly on top. If you prefer extra cheese, feel free to add more.
Place the baking dish in the preheated oven and bake for 12 minutes. For an extra golden and bubbly finish, you can broil for 1-2 minutes at the end.

Creamy Alfredo Orzo

While the chicken bakes, cook the orzo. In a large, high-rimmed pan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly to prevent burning.
Pour in the milk and chicken broth, then add the uncooked orzo and black pepper. Optionally, season with kosher salt to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Stir often, adding water as needed (about ½ cup at a time) to keep the orzo saucy and creamy. The orzo will take about 15-20 minutes to cook.
Lower the heat and add the heavy cream and freshly grated Parmesan cheese. Stir well to combine, ensuring the sauce becomes creamy and smooth.
Spoon the creamy orzo onto the bottom of a shallow bowl. Place a piece of chicken Parmesan on top of the orzo. Finish by topping with fresh basil, additional Parmesan cheese, and a drizzle of olive oil, if desired.

Video

Nutrition