Lemon Chicken Orzo Pasta

5 from 2 votes

This Lemon Chicken Orzo Pasta is my twist on the classic Pasta al Limone, swapping spaghetti for delicate orzo and topping it with my famous crispy crumbed chicken

Prep Time30

Cook Time15

Course: dinner, Main Course, pasta

Cuisine: Italian, Mediterranean

Servings:

Author: Daen Lia

Ingredients

Crispy Crumbed Chicken

2 lbs chicken breast
1.7 lbs sandwich loaf white bread (see note)
4 eggs
4 garlic cloves minced
1 cup flour white all purpose
1 teaspoon kosher sea salt
1 teaspoon black pepper
1 tablespoon fresh rosemary finely chopped
1.4 oz fresh parsley 1 large bunch
2 cups olive oil

Lemon Chicken Orzo

4 pieces crispy crumbed chicken
1 tablespoon olive oil
4 tablespoon butter unsalted
½ onion finely diced
3 garlic cloves finely sliced
1 cup orzo
2 cups chicken stock
½ cup cream
½ cup parmesan grated

Imperial (US) - Metric

Instructions

Crumbed chicken

Do this the day before: If your bread is fresh, lay it out onto a baking tray and leave to dry out overnight
Egg wash: In a shallow wide bowl, whisk the eggs and garlic together and set to the side. By preparing this early the garlic will have time to release its flavour into the eggs.
Prep chicken: Using a sharp knife, cut through the middle of the chicken breast horizontally. Let the knife do most of thework, applying a small amount of pressure as the knife glides through crosswise. It’s easiest when you place one hand on top of the chicken breast. Don’t worry if this is not done too evenly! Repeat this step with all the chicken breast.
Place one piece of chicken between two pieces of plastic wrap or baking paper. Using the smooth side of a mallet, pound the chicken from the centre outwards until the breast is roughly 2cm thick and has an even thickness throughout. This step is to ensure the chicken cooks at an even rate. Place the chicken onto a large baking tray and season with salt and pepper on both sides.
Breadcrumbs: Roughly tear apart the bread and place into a food processor or blender with the parsley and rosemary. Blend until the bread is still quite chunky and the herbs have been mixed through. Place the breadcrumbs into a shallow baking tray.
Flour: In a shallow baking tray, whisk together the flour with a generous amount of salt and pepper.
Dredging station: Begin with your flour, followed by the egg wash, followed by the breadcrumbs and then finished with a large clean plate or tray to place the crumbed chicken in.
Bread chicken: Take one chicken breast and coat both sides evenly with the flour. Then place into the egg wash and coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the chicken over to ensure the breadcrumbs are evenly coated all over. Place the chicken breast onto the clean plate and then repeat this step with the remainder of the chicken.
Fry chicken: In a large frying pan, add the olive oil. Bring the olive oil to heat. Turn the heat down to low - medium and fry 1 - 2 pieces of chicken at a time for 2 - 3 minutes on each side or until they are golden and crispy. Place the cooked chicken onto a plate lined with absorbent paper or cooling rack.

Lemon Chicken Orzo

Sauté onion and garlic: In a large frypan on a medium heat, add the olive oil and butter. Once the butter is melted and foaming add the onion and garlic. Sauté for 2 - 3 minutes or until the onion and garlic is fragrant and translucent. Add the lemon zest and stir through
Cook the orzo: Add the orzo to the pan and cook for 2 minutes or until slightly toasted. Add the chicken stock and lemon juice. Season with salt and pepper. Bring the chicken stock to a boil and then turn the heat to low or until the stock is at a rapid simmer. Cook for 8 minutes, stirring occasionally, or until the orzo is plump, el dente and has absorbed 80% of the liquid.
Combine: When the orzo is cooked, turn the heat off and add the cream and cheese and stir through until well combined.
Finish and serve: Plate up the orzo and place a piece of sliced crumbed chicken on top. Grate over a little extra parmesan and serve immediately.

Video

Notes

Bread: I have found the best bread to use in a cheap white sandwich loaf. Make sure the bread is stale or a few days old. If it's fresh, you can toast it and leave it to cool before making your breadcrumbs or lay it on cooling racks the day before.

Breadcrumbs: We aren’t looking for a fine and crumbly texture with this breadcrumb as its those chunky crusty parts that make the breadcrumb extra special. If you are using a small blender you will need to do this step in batches.

Shallow frying: You can check if the olive oil is hot enough by placing a wooden skewer into it and seeing if bubble forms around the skewer.

Cooking chicken: It’s best to test out one piece of chicken to make sure your cook time and heat levels are accurate. Remember your chicken will continue to cook when you take it off the heat so take it off a few seconds before you feel it’s ready.

Cooking orzo: The amount of chicken stock is a guide! You can always add more if needed.

Nutrition