Fresh & Easy Lemon Orzo with Crispy Parmesan Chicken

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This lemon orzo with crispy chicken is a dish I could pay once a week every week, and I just might.

The closer to summer we get the more inspired I am to make healthier meals with fresher ingredients. Anything with fresh lemon juice or lemon zest hits that mark for me. I also go through phases every few months where NOTHING tastes better than a perfectly crispy chicken cutlet. This recipe is everything you need and more for a well balanced dinner.

Orzo is such a great dish that absorbs so many flavors, and can be cooked fairly quickly. I like to think of it as a good substitute for a risotto thats a bit less labor intensive.

Try not to substitute bottled lemon juice as the fresh lemon really makes a huge difference in this dish. But as always, work with what you have and keep it low stress.

Make sure before placing your chicken in the oil that it’s hot enough. This helps the cutlet to really get that golden, crispy texture.

Enough with the talking, lets get to cooking this delicious lemon orzo with crispy chicken.

Fresh Lemon Orzo & Crispy Parmesan Chicken

Bright lemon orzo paired with crispy Parmesan-crusted chicken—an easy, flavorful dinner that's perfect for any night of the week

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 4 servings

Ingredients

  

Orzo

• 1 tbsp olive oil
• 1 tbsp butter
• 1 shallot finely diced
• 3 cloves garlic minced
• 1 tsp black pepper
• 1 cup orzo uncooked
• 2 cups chicken broth
• 1 large lemon juice and zest
• 1/2 cup parmesan finely grated
• 1/4 cup heavy cream

Crispy Parmesan Chicken

• 1 lb chicken breast about 2 breasts
• 2 tbsp olive oil
• 3/4 cup parmesan cheese finely grated
• 2 eggs
• 1 cup panko breadcrumbs
• 3/4 cup all purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• flaky sea salt to taste

Instructions

 

Orzo

• Heat 1 tbsp olive oil and1 tbsp butter in a large pan over medium heat, once melted, add diced shallot and cook for one minute, add garlic and black pepper and cook for one more minute
• mix in uncooked 1 cup orzo and toast for 2 minutes
• add 2 cups chicken broth and bring to a boil, lower the heat and simmer, stirring often until most of the liquid is absorbed and the orzo is cooked through. you can add more chicken broth or water here if needed
• add juice of 1 large lemon and stir
• turn off the heat and mix in 1/2 cup parmesan cheese until melted and combined, stir in heavy cream

Crispy Parmesan Chicken

• grab 3 shallow bowls to make your chicken dredging station. in the first bowl combine 3/4 cup all purpose flour , 1 tsp salt, 1 tsp black pepper , in the second bowl whisk 2 eggs, in the third bowl combine 1 cup panko breadcrumbs , 3/4 cup parmesan cheese, and 1/2 tsp garlic powder
• take your chicken breasts and pound them with a mallet, one at a time, until they are about a 1/2 inch thick, then cut in half to make two thin slices out of one breast
• dredge each piece of chicken in the flour, then egg, then panko mixture making sure you get it fully covered
• heat 2 tbsp olive oil in a large pan over medium-high heat, once hot, add chicken, and cook one or two at a time. making sure not to crowd the pan

  cook for about 4 minutes each side until golden crispy and they reach an internal temperature of 165℉
• once cooked place on top of orzo in a shallow bowl and top with lemon zest, enjoy!