Lemon Chicken Orzo
A crispy breaded chicken over orzo pasta with a lemon garlic butter sauce.
Ingredients
- 1 lb Orzo Pasta
- ½ cup Butter
- 4 Garlic cloves minced
- 3 Lemons
- 3 cups Chicken Broth
- 1 cup Parmesan cheese grated
- 1 tbsp Parsley
For the Chicken
- 6 Chicken Breasts pounded to ½ inch thickness
- 2 cups Flour
- 1 tsp Salt
- 1 tsp Pepper
- 3 Eggs beaten
- 1 cup Heavy Cream
- 1 Lemon zest
- 2 cups Panko
- 1 cup Parmesan Cheese grated
- 1 tbsp Parsley
- 1 tsp Garlic Powder
- Cooking spray
Instructions
- Preheat oven to 375degF.
- Set up a dredging station. Plate 1 - flour, salt and pepper. Plate 2 - eggs, heavy cream, zest of one lemon. Plate 3 - panko, parmesan cheese, parsley, and garlic.
- Cover a baking sheet with parchment and place a baking rack on top. Spray rack with cooking spray. Bread each piece of chicken by coating in flour, egg then panko mixtures. Lay in a single layer on baking rack. Lightly spray with additional cooking spray. Place in oven to bake for 45 minutes.
- After about 20 minutes of baking, start water boiling for orzo. Once at a rolling boil, add pasta and cook as directed on package. Drain in colander and return to pan (away from heat).
- In a saute pan over medium high heat, add butter. Once melted add garlic and let cook for 3 minutes. Reduce heat to medium and add the zest and juice of two lemons. Let cook for 3 minutes then add chicken broth, parsley, and parmesan cheese. Let cook for another 3 minutes then reduce heat to medium-low and let simmer until pasta and chicken are done. Stir occasionally.
- Slice remaining lemon in half (lengthwise) and then into ¼ slices.
- Add half of butter sauce to orzo and stir to coat.
- Place a portion of orzo on plate and place a piece of chicken alongside. Top with two lemon slices and drizzle with sauce.
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