Crispy Lemon Parmesan Chicken Orzoto
Crispy Lemon Parmesan Chicken Orzoto
Ingredients
For the Chicken
- 4 chicken cutlets, or 4 chicken thighs, pounded very thin
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon paprika, as needed
For the Orzoto
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1 1/2 cups dried orzo pasta
- 3 cups chicken broth
- 1/2 cup fresh Parmesan cheese, grated, plus more for garnish
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 handful fresh spinach
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 9 min
- 7
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.
⏱️ 2 min
- 8
Add the big handful of fresh spinach to the orzoto. Stir until the spinach wilts, which should take about 1 to 2 minutes.
⏱️ 2 min
- 9
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.
⏱️ 2 min - 10
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.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Lemon Parmesan Chicken Orzoto
Ingredients
For the Chicken
- 4 chicken cutlets, or 4 chicken thighs, pounded very thin
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon paprika, as needed
For the Orzoto
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1 1/2 cups dried orzo pasta
- 3 cups chicken broth
- 1/2 cup fresh Parmesan cheese, grated, plus more for garnish
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 handful fresh spinach
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 9 min - 7
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.
⏱️ 2 min - 8
Add the big handful of fresh spinach to the orzoto. Stir until the spinach wilts, which should take about 1 to 2 minutes.
⏱️ 2 min - 9
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.
⏱️ 2 min - 10
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.