Orzo al Limone with Crispy Parmesan Chicken

4.91 from 64 votes

A bed of creamy, lemony, risotto-like orzo pasta topped with a crispy parmesan chicken cutlet. A cozy and impressive dinner any night of the week.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Chicken, Lemon, Orzo, Pasta, Summer

Servings:

¾ cup All Purpose Flour
¾ teaspoon Kosher Salt divided
½ teaspoon Black Pepper
2 Eggs beaten
1 cup Panko Breadcrumbs
¾ cup Parmesan Cheese finely grated
½ teaspoon Garlic Powder
1 pound Boneless Skinless Chicken Breasts cut in half horizontally (4 thin cutlets)
2 tablespoons Olive Oil more as needed
Flaky Salt for finishing

Prep the breading stations: In a shallow bowl, combine ¾ cup all purpose flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow bowl, whisk the 2 eggs with a fork. In a third shallow bowl, mix the 1 cup panko breadcrumbs, ¾ cup Parmesan, and ½ teaspoon garlic powder.
Prepare the chicken: Slice the 2 chicken breasts in half horizontally to create 4 thin cutlets. Place one piece on a cutting board, cover with parchment, and pound to about ¼-inch thick using a heavy pan (or rolling pin/meat mallet). Repeat with remaining chicken.
Bread the chicken: Dredge each cutlet in the flour mixture, then dip into the eggs, then coat evenly in the panko mixture. Set aside on a large plate and repeat with remaining chicken.
Fry the chicken: Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Once shimmering, add breaded cutlets in a single layer. Cook for about 4 minutes per side, or until golden and crispy. Add oil between batches as needed and avoid overcrowding the pan.
Finish the chicken: Transfer the cutlets to a paper towel–lined plate and sprinkle with flaky salt while hot. Let rest briefly, then slice into thin strips if desired.

Start the orzo: Heat the olive oil and butter in a large high-rimmed pan over medium heat. Add the chopped shallot and minced garlic. Cook for 1 minute, then add freshly cracked black pepper and cook for 1 more minute until fragrant.
Toast & simmer: Stir in the uncooked orzo and toast for 2 minutes. Pour in the chicken broth and bring to a boil. Reduce to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, 10–15 minutes. Add extra broth or water as needed if the liquid absorbs too quickly.
Add lemon, parmesan, and cream: When the orzo is nearly cooked, stir in the lemon zest and juice. Turn off the heat and mix in the grated Parmesan until melted. Pour in the heavy cream and stir until creamy and well combined.
Serve: Divide the orzo among bowls. Top each serving with a crispy chicken cutlet. Garnish with extra Parmesan, black pepper, lemon zest, lemon juice, and a drizzle of olive oil if desired.

Even thickness: Pound the chicken cutlets to an even thickness so they cook quickly and crisp evenly.
Press the breading: Firmly press the panko–Parmesan coating onto each cutlet so it sticks and forms a sturdy crust.
Let it rest: Let the breaded chicken sit for 5 to 10 minutes before frying to help the coating adhere.
Use enough oil: Lightly coat the bottom of the pan with oil. Add a splash more if the pan looks dry so the crust stays golden, not burnt.
Cook in batches: Don’t overcrowd the pan. Fry in batches so the chicken gets crispy instead of soggy.
Fresh Parmesan: Use freshly grated Parmesan for the orzo. Pre-shredded cheese won’t melt smoothly and can make the sauce gluey.
Adjust broth: Orzo absorbs liquid quickly. Add small splashes of broth or water if it thickens before the pasta is fully cooked.
Cream options: Half and half works if you want a lighter sauce, but it won’t be as creamy as heavy cream.
Serving tip: Slice the crispy chicken before serving if you prefer it arranged over the orzo.
Storage: Store leftovers for up to 4 days. Add a splash of broth or water when reheating the orzo in a pan or microwave, and reheat the chicken in the oven or air fryer to keep it crispy.