Orzo Al Limone With Crispy Parmesan Chicken

How to Make Orzo Al Limone With Crispy Parmesan Chicken

1. 1

   Step 1: Prep and coat the chicken

   Halve the chicken breasts horizontally (or butterfly) so you have 4 even cutlets; pound lightly to about 1/2-inch thickness. Season both sides with salt and pepper, then mix the panko with half the grated Parmesan and the zest of 1 lemon in a shallow dish. Press each cutlet into the breadcrumb mixture to evenly coat; set on a plate while you heat the pan.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 3/4 cupGrated Parmesan cheese (divided)
   • 1 cupPanko breadcrumbs
   • 2 wholeLemons (zest and juice)
   
2. 2

   Step 2: Pan-fry the chicken until golden

   Heat a large, heavy skillet over medium-high heat and add the olive oil. When shimmering, add the chicken (work in batches if needed) and cook undisturbed 3–4 minutes per side until crusted and golden and internal temperature reaches 160–165°F (71–74°C). Transfer to a plate and tent loosely with foil.

   For this step

   • 3 tbspOlive oil
   
3. 3

   Step 3: Toast and simmer the orzo

   Reduce heat to medium, add a splash more oil if the pan is dry, then add the minced garlic and cook 30 seconds until fragrant. Add the orzo and toast 1–2 minutes, stirring, then pour in the chicken broth and bring to a simmer. Reduce heat to maintain a gentle simmer, partially cover, and cook 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid has been absorbed.

   For this step

   • 1 1/2 cupsOrzo (dry)
   • 3 clovesGarlic cloves, minced
   • 2 1/2 cupsLow-sodium chicken broth
   
4. 4

   Step 4: Finish the orzo and reheat the chicken

   Stir the remaining Parmesan, the juice of the zested lemon, and half the chopped parsley into the orzo; season to taste with salt and pepper. Nestle the cooked chicken into the orzo, cover, and cook 2–3 minutes more to warm through and let flavors meld.

   For this step

   • 1/4 cupFresh parsley, chopped
   
5. 5

   Step 5: Serve

   Serve each portion with one Parmesan-crusted chicken cutlet over a scoop of orzo. Garnish with the remaining parsley and optional lemon wedges for extra brightness.
   

1. Halve the chicken breasts horizontally (or butterfly) so you have 4 even cutlets; pound lightly to about 1/2-inch thickness. Season both sides with salt and pepper, then mix the panko with half the grated Parmesan and the zest of 1 lemon in a shallow dish. Press each cutlet into the breadcrumb mixture to evenly coat; set on a plate while you heat the pan.
2. Heat a large, heavy skillet over medium-high heat and add the olive oil. When shimmering, add the chicken (work in batches if needed) and cook undisturbed 3–4 minutes per side until crusted and golden and internal temperature reaches 160–165°F (71–74°C). Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, add a splash more oil if the pan is dry, then add the minced garlic and cook 30 seconds until fragrant. Add the orzo and toast 1–2 minutes, stirring, then pour in the chicken broth and bring to a simmer. Reduce heat to maintain a gentle simmer, partially cover, and cook 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid has been absorbed.
4. Stir the remaining Parmesan, the juice of the zested lemon, and half the chopped parsley into the orzo; season to taste with salt and pepper. Nestle the cooked chicken into the orzo, cover, and cook 2–3 minutes more to warm through and let flavors meld.
5. Serve each portion with one Parmesan-crusted chicken cutlet over a scoop of orzo. Garnish with the remaining parsley and optional lemon wedges for extra brightness.