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Pat the chicken cutlets (or pounded chicken thighs) dry with a paper towel. Season both sides generously with salt, black pepper, garlic powder, and paprika.

Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, sear the seasoned chicken in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside.

Reduce the heat to medium-low. Add 3 tablespoons of butter to the pot, scraping up any browned bits from the chicken. Cook the butter, stirring occasionally, until it turns a nutty brown color and smells fragrant. This typically takes 3 to 5 minutes.

Add the 1 1/2 cups of dried orzo to the browned butter. Stir well to coat the orzo. Toast the orzo for about 2 minutes, stirring occasionally, until it is golden brown and has a warm, nutty aroma.

Add the finely diced shallot and minced garlic to the pot with the orzo. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant.

Pour in the 3 cups of chicken broth. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 8 to 9 minutes, or until most of the liquid has been absorbed and only a little liquid remains, stirring occasionally to prevent sticking.

Stir in the 1/2 cup of grated fresh Parmesan cheese, 1 teaspoon of lemon zest, and 1 teaspoon of lemon juice. Mix thoroughly until the cheese is melted and well combined.

Add the big handful of fresh spinach to the orzoto. Stir until the spinach wilts, which should take about 1 to 2 minutes.

Nestle the seared chicken cutlets back into the orzoto to warm them through. If desired, raise the heat slightly and cook for an additional 2 minutes to allow the bottom of the orzoto to crisp up.
Serve the Crispy Lemon Parmesan Chicken Orzoto immediately, topping each serving with a piece of crispy chicken and garnishing with additional grated Parmesan cheese, if desired.


Pat the chicken cutlets (or pounded chicken thighs) dry with a paper towel. Season both sides generously with salt, black pepper, garlic powder, and paprika.

Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, sear the seasoned chicken in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside.

Reduce the heat to medium-low. Add 3 tablespoons of butter to the pot, scraping up any browned bits from the chicken. Cook the butter, stirring occasionally, until it turns a nutty brown color and smells fragrant. This typically takes 3 to 5 minutes.

Add the 1 1/2 cups of dried orzo to the browned butter. Stir well to coat the orzo. Toast the orzo for about 2 minutes, stirring occasionally, until it is golden brown and has a warm, nutty aroma.

Add the finely diced shallot and minced garlic to the pot with the orzo. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant.

Pour in the 3 cups of chicken broth. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 8 to 9 minutes, or until most of the liquid has been absorbed and only a little liquid remains, stirring occasionally to prevent sticking.

Stir in the 1/2 cup of grated fresh Parmesan cheese, 1 teaspoon of lemon zest, and 1 teaspoon of lemon juice. Mix thoroughly until the cheese is melted and well combined.

Add the big handful of fresh spinach to the orzoto. Stir until the spinach wilts, which should take about 1 to 2 minutes.

Nestle the seared chicken cutlets back into the orzoto to warm them through. If desired, raise the heat slightly and cook for an additional 2 minutes to allow the bottom of the orzoto to crisp up.
Serve the Crispy Lemon Parmesan Chicken Orzoto immediately, topping each serving with a piece of crispy chicken and garnishing with additional grated Parmesan cheese, if desired.
