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When it comes to creating a meal that tantalizes the taste buds and satisfies hunger, few dishes can rival the enchanting allure of Zesty Lemon Parmesan Orzo with Crispy Chicken. This recipe beautifully marries the rich, savory notes of crispy chicken with the bright, tangy flavors of lemon and the creamy undertones of Parmesan. Together, they create a symphony of flavors and textures that can elevate any dining experience, whether it’s a casual weeknight dinner or an elegant gathering with friends and family.

Lemon Parmesan Orzo with Crispy Chicken

Discover the vibrant flavors of Zesty Lemon Parmesan Orzo with Crispy Chicken, a dish that transforms a simple meal into a culinary delight. Enjoy the crispy chicken paired with creamy orzo, enriched by zesty lemon and savory Parmesan. This recipe highlights fresh ingredients and straightforward cooking techniques, making dinner effortless yet impressive. Perfect for casual nights or special gatherings, it's a feast that promises to wow your taste buds!
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Ingredients
  

For the Crispy Chicken:

2 boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil (for frying)

For the Lemon Parmesan Orzo:

1 cup orzo pasta

2 cups low-sodium chicken broth

1 lemon (zest and juice)

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 clove garlic, minced

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the buttermilk, garlic powder, paprika, salt, and black pepper until well combined. Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or for even better flavor, up to overnight.

    Prepare the Orzo: In a medium saucepan, bring the chicken broth to a rolling boil over medium-high heat. Once boiling, add the orzo and cook according to the package directions, typically around 8-10 minutes, until al dente. Before draining, reserve about 1/4 cup of the cooking liquid for later use. Drain the orzo in a colander and set it aside.

      Fry the Chicken: In a large skillet, pour in vegetable oil to a depth of about 1/2 inch. Heat the oil over medium-high heat. While the oil heats, remove the marinated chicken from the buttermilk, allowing any excess to drip off, and coat each piece thoroughly in the flour mixture, shaking off any excess flour.

        Cook the Chicken: When the oil is hot (you can test it by sprinkling a little flour; it should sizzle immediately), carefully place the floured chicken into the skillet. Cook for about 5-7 minutes on each side until the chicken is golden brown and has reached an internal temperature of 165°F (74°C). Once cooked, transfer the crispy chicken onto paper towels to absorb any excess oil.

          Make the Lemon Parmesan Sauce: In the same saucepan used for the orzo, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the lemon zest and fresh lemon juice, then fold in the drained orzo. Mix well to combine, and incorporate the grated Parmesan cheese. If the mixture appears too dry, gradually add the reserved chicken broth until it achieves your desired creaminess. Season with additional salt and pepper to taste.

            Combine and Serve: Fluff the orzo gently with a fork and fold in the chopped fresh parsley for a burst of color. Slice the crispy chicken into tender strips and place it on top of a generous serving of the lemon Parmesan orzo. For an extra touch, garnish with more fresh parsley and a sprinkle of additional grated Parmesan cheese if desired.

              Prep Time, Total Time, Servings:

                20 minutes | 1 hour | 4 servings