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

Prep Time 30

Cook Time 30

Servings 4 servings

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

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!