Orzo al Limone

How to Make Orzo al Limone

1. 1

   Step 1: Prep and crust the chicken

   Trim and halve any very thick chicken breasts horizontally or pound them to an even 1/2-inch thickness. Season both sides with kosher salt and black pepper. In a shallow bowl combine panko and 1/2 of the grated Parmesan; press each breast into the mixture so the crumbs adhere, setting coated breasts aside on a plate.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 3/4 cupGrated Parmesan cheese (divided)
   • 1 cupPanko breadcrumbs
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Pan-fry the chicken until golden

   Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the coated breasts and cook undisturbed until the crust is golden, about 4–5 minutes per side (internal temperature should reach 160–165°F / 71–74°C). Transfer to a plate and tent with foil to keep warm; set skillet aside for the orzo.
   
3. 3

   Step 3: Toast the orzo

   If needed, wipe the skillet clean and return to medium heat. Add the remaining 1 tablespoon olive oil and the dry orzo; stir and toast the orzo for 2–3 minutes until it smells nutty and shows a few golden edges, stirring constantly to avoid burning.
   
4. 4

   Step 4: Simmer the orzo with garlic, lemon, and broth

   Add the minced garlic to the toasty orzo and cook 30 seconds until fragrant. Pour in the chicken broth along with the lemon zest and the juice of the lemons. Bring to a gentle simmer, reduce heat to medium-low, and cook, uncovered, stirring occasionally until the orzo is tender and most of the liquid is absorbed, about 9–11 minutes. Taste and adjust salt and pepper.

   For this step

   • 3 clovesGarlic cloves, minced
   • 2 1/2 cupsLow-sodium chicken broth
   • 2 wholeLemons (zest + juice)
   
5. 5

   Step 5: Finish, slice the chicken, and serve

   Stir the remaining Parmesan into the finished orzo to make it silky (reserve a little for sprinkling). Slice the crispy chicken and nestle pieces on top of orzo, or serve alongside. Sprinkle with chopped parsley and the reserved Parmesan, and serve immediately while the crust is crisp and the orzo is bright with lemon.

   For this step

   • 1/4 cupFresh flat-leaf parsley, chopped
   

1. Trim and halve any very thick chicken breasts horizontally or pound them to an even 1/2-inch thickness. Season both sides with kosher salt and black pepper. In a shallow bowl combine panko and 1/2 of the grated Parmesan; press each breast into the mixture so the crumbs adhere, setting coated breasts aside on a plate.
2. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the coated breasts and cook undisturbed until the crust is golden, about 4–5 minutes per side (internal temperature should reach 160–165°F / 71–74°C). Transfer to a plate and tent with foil to keep warm; set skillet aside for the orzo.
3. If needed, wipe the skillet clean and return to medium heat. Add the remaining 1 tablespoon olive oil and the dry orzo; stir and toast the orzo for 2–3 minutes until it smells nutty and shows a few golden edges, stirring constantly to avoid burning.
4. Add the minced garlic to the toasty orzo and cook 30 seconds until fragrant. Pour in the chicken broth along with the lemon zest and the juice of the lemons. Bring to a gentle simmer, reduce heat to medium-low, and cook, uncovered, stirring occasionally until the orzo is tender and most of the liquid is absorbed, about 9–11 minutes. Taste and adjust salt and pepper.
5. Stir the remaining Parmesan into the finished orzo to make it silky (reserve a little for sprinkling). Slice the crispy chicken and nestle pieces on top of orzo, or serve alongside. Sprinkle with chopped parsley and the reserved Parmesan, and serve immediately while the crust is crisp and the orzo is bright with lemon.