Orzo al Limone with Crispy Parmesan Chicken
Creamy lemon Parmesan orzo with a risotto-like texture, topped with crispy Parmesan chicken. This restaurant-worthy dinner is cozy enough for a weeknight and impressive enough for guests.
Servings: 4
Equipment
- Sauté Pan separate pans for chicken and orzo
Ingredients
Crispy Parmesan Chicken
- 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
Orzo
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- 1 small Shallot chopped
- 4 cloves Garlic minced
- ½ teaspoon Black Pepper
- 1 cup Orzo Pasta uncooked
- 2 cups Chicken Broth more as needed
- 1 large Lemon zested and juiced, plus more zest and juice for serving if desired
- ¼ cup Parmesan Cheese finely grated (additional to serve)
- ¼ cup Heavy Cream
Instructions
Crispy Parmesan Chicken
- Prep the breading stations: In one shallow bowl, combine the flour, ½ teaspoon kosher salt, and black pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, mix the panko breadcrumbs, Parmesan cheese, and garlic powder.
- Prepare the chicken: Slice the chicken breasts in half horizontally to create 4 thin cutlets. Place one cutlet on a cutting board, cover with parchment paper, and pound to an even ¼-inch thickness using a meat mallet or heavy pan. Repeat with the remaining cutlets.
- Bread the chicken: Dredge each cutlet in the flour mixture, then the eggs, then the Parmesan-panko mixture, pressing the breadcrumbs firmly so the coating adheres. Set aside while you heat the oil.
- Fry the chicken: Heat the olive oil in a large sauté pan over medium-high heat. Once shimmering, cook the chicken in a single layer until deeply golden and crispy, about 4 minutes per side, working in batches if needed. Add more oil between batches if the pan becomes dry.
- Finish the chicken: Transfer the chicken to a wire rack or paper towel-lined plate. Sprinkle with flaky salt while hot and let it rest for a few minutes. Slice into strips if desired.
Orzo
- Start the orzo: Heat the olive oil and butter in a large high-rimmed sauté pan over medium heat. Add the shallot and garlic and cook for 1 minute. Stir in the black pepper and cook for 1 more minute until fragrant.
- Toast and simmer: Stir in the uncooked orzo and toast for about 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, about 10–15 minutes. Add another splash of broth or water if the orzo thickens before it's fully cooked.
- Finish the orzo: Remove the pan from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and heavy cream until smooth and creamy. Taste and add more lemon juice or zest if desired.
- Serve: Divide the orzo among bowls and top each serving with a crispy Parmesan chicken cutlet. Garnish with additional Parmesan, freshly cracked black pepper, lemon zest, lemon juice, and a drizzle of olive oil, if desired.
Video
Notes
- Fresh Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and creates the creamiest sauce.
- Even Chicken Cutlets: Pounding the chicken to an even ¼-inch thickness helps it cook evenly and creates a crisp, golden crust without overcooking the meat.
- Adjust the Consistency: Orzo continues to absorb liquid as it sits. If it becomes too thick before serving or when reheating, stir in a splash of warm chicken broth or water until creamy again.
- Lemon: Start with the amount of lemon zest and juice listed in the recipe, then taste and add more if you'd like a brighter lemon flavor.
- Cream Substitute: Half-and-half or whole milk can be substituted for the heavy cream if you prefer a lighter sauce. The orzo won't be quite as rich, but it will still be creamy and delicious.
- Serving: Slice the chicken into strips for serving if desired, or leave the cutlets whole.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the orzo with a splash of chicken broth or water to loosen the sauce. Reheat the chicken in the oven or air fryer to help restore its crispy coating.
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
