Description
Discover how to make delicious Parmesan Crusted Chicken with Herbed Orzo. Learn step-by-step instructions for a flavorful, easy dinner that will impress any guest.
Ingredients
- 3/4 cup (180 ml) All Purpose Flour
- 3/4 tsp (4 ml) Kosher Salt, divided
- 1/2 tsp (3 ml) Black Pepper
- 2 Eggs
- 1 cup (240 ml) Panko
- 3/4 cup (180 ml) Parmesan Cheese, finely grated
- 1/2 tsp (3 ml) Garlic Powder
- 1 lb (454 g) Chicken Breast, 2 pieces of boneless skinless chicken
- 2 tbsp (30 ml) Olive Oil, more as needed
- Flaky Salt, to taste
- 1 tbsp (15 ml) Olive Oil
- 1 tbsp (15 ml) Vegetable Oil
- 1 small Shallot, chopped
- 4 cloves Garlic, minced
- 1/2 tsp (3 ml) Black Pepper, additional to serve
- 1 cup (240 ml) Orzo, uncooked
- 2 cup (480 ml) s Chicken Broth, additional water or broth as needed
- 1 Lemon, zest and juice; additional to taste and to serve
- 1/4 cup (60 ml) Parmesan Cheese, finely grated; additional to serve
- 1/4 cup (60 ml) Coconut Milk
Instructions
- In a shallow dish, blend together the flour, a portion of the kosher salt, and black pepper. In a separate dish, beat the eggs thoroughly. In a third dish, mix the panko, Parmesan cheese, and garlic powder.
- Slice the chicken breasts horizontally, creating thinner pieces. Place a piece on a cutting board, cover with parchment paper, and gently flatten it using the bottom of a heavy skillet until it reaches about 1/4 inch thickness. Do this with each piece of chicken.
- Coat the chicken pieces first in the flour mixture, then in the beaten eggs, and finally in the panko mixture. Place them on a large plate, repeating the process for all pieces.
- Warm olive oil in a large pan over medium-high heat. When the oil starts to shimmer, add the chicken in a single layer. Cook for approximately 4 minutes until golden and crispy, then flip and cook for another 4 minutes. You may need to cook in multiple batches, adding more olive oil if necessary.
- Transfer cooked chicken to a plate lined with a paper towel and season with flaky salt if desired. Optionally, slice into strips before serving.
- In a large pan with high sides, heat olive oil and vegetable oil over medium heat. Once hot, add chopped shallot and minced garlic, stirring for 1 minute. Add black pepper and stir for another minute.
- Stir in the uncooked orzo, toasting for about 2 minutes. Add the chicken broth and bring the mixture to a boil, then reduce to a simmer. Stir frequently until the orzo is tender and most of the liquid is absorbed, adding more broth or water if necessary, for 10-15 minutes.
- When the orzo is nearly done, incorporate the lemon zest and juice.
- Remove from heat and stir in the Parmesan cheese until melted. Add the coconut milk, stirring until fully combined.
- Serve the orzo on plates or in shallow bowls, placing a chicken cutlet on top. Optionally, garnish with additional black pepper, Parmesan, lemon zest, lemon juice, and a splash of olive oil.
Notes
- Pound chicken breasts evenly to 1/4 inch for even cooking and better coating.nContinuously stir orzo while toasting for a nutty flavor before adding broth.nAdjust lemon juice to enhance brightness and balance coconut milk richness.
