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Orzo al Limone with Crispy Parmesan Chicken – A Creamy, Lemony, and Delicious Dinner

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A bright, creamy lemon Parmesan orzo topped with golden, crispy Parmesan-crusted chicken. This comforting Italian-inspired dinner combines tender pasta, fresh citrus, and savory chicken for a delicious meal.

Ingredients

  • 2 boneless, skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese, for chicken
  • Salt and black pepper, to taste
  • 1/4 cup olive oil, for frying
  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 lemon, zested and juiced
  • 1/2 cup freshly grated Parmesan cheese, for orzo
  • 2 tablespoons fresh parsley, chopped
  • Extra Parmesan and lemon wedges, for serving

Instructions

  1. Pat the chicken cutlets dry and season both sides with salt and black pepper.
  2. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup grated Parmesan cheese.
  3. Dredge each chicken cutlet in flour, dip into the beaten eggs, and coat thoroughly with the Parmesan breadcrumb mixture.
  4. Heat olive oil in a large skillet over medium heat. Cook the chicken for 3–5 minutes per side, until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate.
  5. In a separate deep skillet, melt butter over medium heat. Add the chopped shallot and cook for 2 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
  6. Add the dry orzo and stir for 1 minute to lightly toast the pasta.
  7. Pour in the chicken broth, bring to a gentle simmer, and cook for 8–10 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
  8. Reduce the heat to low. Stir in the heavy cream, lemon zest, lemon juice, and 1/2 cup grated Parmesan cheese. Mix until creamy and smooth.
  9. Season the orzo with additional salt and black pepper as needed. Add a splash of broth if the sauce becomes too thick.
  10. Spoon the creamy lemon orzo onto serving plates. Top with the crispy Parmesan chicken, sprinkle with fresh parsley and additional Parmesan, and serve with lemon wedges.

Notes

  • This is an estimated adaptation based on the linked recipe title, not a verified transcription of the original recipe.
  • Use freshly grated Parmesan cheese for the smoothest, creamiest sauce.
  • Chicken cutlets should be evenly thin to ensure quick cooking and a crispy crust.
  • For extra lemon flavor, add additional fresh lemon zest just before serving.
  • Substitute half-and-half for heavy cream if a lighter sauce is preferred.
  • Stir the orzo frequently while cooking to prevent sticking and achieve a creamy texture.
  • For the crispiest chicken, serve immediately after frying and avoid placing it directly into the sauce until ready to eat.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the orzo with a splash of broth and warm the chicken separately in an oven or air fryer.

Nutrition

Find it online: https://yumfamilyrecipes.com/orzo-al-limone-with-crispy-parmesan-chicken-a-creamy-lemony-and-delicious-dinner/