Crispy Chicken Lemon Orzo

Serves 1
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Directions

  1. 1Cut off any fat and butterfly the chicken breast.
  2. 2Cut off any fat and butterfly the chicken breast.
  3. 3Cut off any fat and butterfly the chicken breast.
  4. 4Cover the chicken with plastic wrap and pound it on both sides until super thin.
  5. 5Cover the chicken with plastic wrap and pound it on both sides until super thin.
  6. 6Cover the chicken with plastic wrap and pound it on both sides until super thin.
  7. 7Prepare three plates for breading: one with Italian breadcrumbs, one with flour, and one with two eggs.
  8. 8Prepare three plates for breading: one with Italian breadcrumbs, one with flour, and one with two eggs.
  9. 9Prepare three plates for breading: one with Italian breadcrumbs, one with flour, and one with two eggs.
  10. 10Season all three plates with salt, pepper, onion powder, garlic powder, and paprika.
  11. 11Season all three plates with salt, pepper, onion powder, garlic powder, and paprika.
  12. 12Season all three plates with salt, pepper, onion powder, garlic powder, and paprika.
  13. 13Add fresh Parmesan cheese to the breadcrumbs and mix well.
  14. 14Add fresh Parmesan cheese to the breadcrumbs and mix well.
  15. 15Add fresh Parmesan cheese to the breadcrumbs and mix well.
  16. 16Dredge each chicken breast in flour, then egg, and finally breadcrumbs.
  17. 17Dredge each chicken breast in flour, then egg, and finally breadcrumbs.
  18. 18Dredge each chicken breast in flour, then egg, and finally breadcrumbs.
  19. 19Heat up a good amount of avocado oil in a pan over medium heat.
  20. 20Heat up a good amount of avocado oil in a pan over medium heat.
  21. 21Heat up a good amount of avocado oil in a pan over medium heat.
  22. 22Add the breaded chicken to the hot oil and cook for 2 to 3 minutes per side until golden brown.
  23. 23Add the breaded chicken to the hot oil and cook for 2 to 3 minutes per side until golden brown.
  24. 24Add the breaded chicken to the hot oil and cook for 2 to 3 minutes per side until golden brown.
  25. 25Ensure the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
  26. 26Ensure the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
  27. 27Ensure the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
  28. 28Remove the cooked chicken and let it rest on a rack, then sprinkle with salt.
  29. 29Remove the cooked chicken and let it rest on a rack, then sprinkle with salt.
  30. 30Remove the cooked chicken and let it rest on a rack, then sprinkle with salt.
  31. 31For the orzo, heat 2 tablespoons of avocado oil and 2 tablespoons of butter in a pan over medium heat until the butter melts.
  32. 32For the orzo, heat 2 tablespoons of avocado oil and 2 tablespoons of butter in a pan over medium heat until the butter melts.
  33. 33For the orzo, heat 2 tablespoons of avocado oil and 2 tablespoons of butter in a pan over medium heat until the butter melts.
  34. 34Add one shallot and 8 cloves of minced garlic to the pan and cook for one minute.
  35. 35Add one shallot and 8 cloves of minced garlic to the pan and cook for one minute.
  36. 36Add one shallot and 8 cloves of minced garlic to the pan and cook for one minute.
  37. 37Add black pepper and cook for another minute.
  38. 38Add black pepper and cook for another minute.
  39. 39Add black pepper and cook for another minute.
  40. 40Add 2 cups of orzo to the pan and toast for about 4 minutes.
  41. 41Add 2 cups of orzo to the pan and toast for about 4 minutes.
  42. 42Add 2 cups of orzo to the pan and toast for about 4 minutes.
  43. 43Pour in 4 cups of chicken broth, bring to a quick boil, then reduce to a simmer and cover.
  44. 44Pour in 4 cups of chicken broth, bring to a quick boil, then reduce to a simmer and cover.
  45. 45Pour in 4 cups of chicken broth, bring to a quick boil, then reduce to a simmer and cover.
  46. 46Cook for about 15 minutes, stirring occasionally, until most of the liquid is absorbed.
  47. 47Cook for about 15 minutes, stirring occasionally, until most of the liquid is absorbed.
  48. 48Cook for about 15 minutes, stirring occasionally, until most of the liquid is absorbed.
  49. 49Wash two lemons and zest both of them, then squeeze the juice from one and a half lemons.
  50. 50Wash two lemons and zest both of them, then squeeze the juice from one and a half lemons.
  51. 51Wash two lemons and zest both of them, then squeeze the juice from one and a half lemons.
  52. 52Add the lemon zest and juice to the orzo and mix.
  53. 53Add the lemon zest and juice to the orzo and mix.
  54. 54Add the lemon zest and juice to the orzo and mix.
  55. 55Grate about half a cup of Parmesan cheese into the orzo and mix again.
  56. 56Grate about half a cup of Parmesan cheese into the orzo and mix again.
  57. 57Grate about half a cup of Parmesan cheese into the orzo and mix again.
  58. 58Pour in about a fourth cup of heavy whipping cream, mix, and let it simmer until it reaches your desired consistency.
  59. 59Pour in about a fourth cup of heavy whipping cream, mix, and let it simmer until it reaches your desired consistency.
  60. 60Pour in about a fourth cup of heavy whipping cream, mix, and let it simmer until it reaches your desired consistency.
  61. 61Serve the orzo in bowls, top with the crispy chicken, and grate additional Parmesan cheese over the top.
  62. 62Serve the orzo in bowls, top with the crispy chicken, and grate additional Parmesan cheese over the top.
  63. 63Serve the orzo in bowls, top with the crispy chicken, and grate additional Parmesan cheese over the top.

Ingredients

  • chicken breast
  • chicken breast
  • chicken breast
  • flour
  • flour
  • flour
  • Italian bread crumbs
  • Italian bread crumbs
  • Italian bread crumbs
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • paprika
  • paprika
  • paprika
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 2 cups orzo
  • 2 cups orzo
  • 2 cups orzo
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 2 lemons
  • 2 lemons
  • 2 lemons
  • 0.25 cup heavy whipping cream
  • 0.25 cup heavy whipping cream
  • 0.25 cup heavy whipping cream

Equipment

cutting boardknifeplastic wrapmeat malletplatesgraterfrying panforkbaking rackbaking sheetsaucepanwooden spoonlemon squeezer