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When it comes to vibrant and satisfying meals, few dishes can rival the delightful combination of zesty lemon flavors paired with crispy chicken. Zesty Lemon Parmesan Orzo with Crispy Chicken is a dish that not only tantalizes the taste buds but also brings a sense of comfort and joy to your dining table. The interplay between the bright acidity of lemon, the creamy richness of Parmesan cheese, and the crunch of perfectly cooked chicken creates a culinary experience that is both comforting and refreshing.

Lemon Parmesan Orzo with Crispy Chicken

Discover the joy of making Zesty Lemon Parmesan Orzo with Crispy Chicken, a dish that beautifully combines vibrant lemon flavors and crunchy chicken. It's perfect for busy weeknights or family gatherings, offering comfort and satisfaction in every bite. This recipe guides you through marinating the chicken in buttermilk, creating a creamy lemon sauce, and cooking the orzo for a delightful meal that brings your loved ones together. Elevate your cooking with this simple yet impressive dish!
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Ingredients
  

For the Crispy Chicken:

2 boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp 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 tbsp unsalted butter

1 clove garlic, minced

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken breasts and ensure they are fully immersed. Cover and refrigerate for at least 30 minutes (or up to overnight for maximum flavor!).

    Prepare the Orzo: In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/4 cup of the cooking liquid, then drain the orzo and set it aside.

      Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. While the oil is heating, remove the chicken from the buttermilk and fully coat each piece in flour. Make sure to shake off any excess flour.

        Cook the Chicken: Once the oil is hot (test by dropping a small amount of flour in; it should sizzle), carefully add the chicken to the skillet. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Once done, place the crispy chicken on paper towels to drain 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 until fragrant. Stir in the lemon zest and juice, then add the drained orzo. Mix well, then fold in the grated Parmesan cheese. If the mixture seems dry, add a bit of the reserved chicken broth until you reach the desired consistency. Season with salt and pepper to taste.

            Combine and Serve: Fluff the orzo with a fork and fold in the chopped parsley. Slice the crispy chicken and serve it atop a generous helping of lemon Parmesan orzo. Finish with an extra sprinkle of fresh parsley and, if desired, more grated Parmesan.

              Prep Time, Total Time, Servings:

                20 minutes | 1 hour | 4 servings