Ina Garten Italian Crispy Chicken With Lemon Orzo

This crunchy, savory Ina Garten Italian Crispy Chicken with Lemon Orzo is made with panko-breaded chicken breasts, fresh lemon, and ready in 45 minutes. Slicing into the golden crust reveals juicy meat that pairs beautifully with the citrusy, tender pasta. I rely on this combination whenever I need a reliable weeknight dinner.

Why This Classic Works

I used to struggle with keeping chicken breasts moist while getting a genuinely crunchy exterior. The trick is pounding the meat to an even thickness and using a mixture of panko and parmesan cheese.

Combining the rich, pan-fried chicken with a bright lemon orzo creates the perfect balance of flavors. I was surprised by how much difference fresh lemon zest makes in waking up the pasta.

Ina Garten Italian Crispy Chicken With Lemon Orzo Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1 large lemon (zested and juiced)
• 1/4 cup fresh parsley, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Ina Garten Italian Crispy Chicken With Lemon Orzo

1. Prepare the Breading Stations: Set up three shallow bowls with flour, beaten eggs, and a mix of panko, Parmesan, salt, and pepper.
2. Coat the Chicken: Dredge each chicken piece in flour, dip in the egg, and press firmly into the panko mixture until fully coated.
3. Cook the Orzo: Bring chicken broth to a boil in a saucepan, add the orzo, and simmer for 10 minutes until tender.
4. Fry the Chicken: Heat olive oil and butter in a large skillet over medium heat, frying the chicken for 4-5 minutes per side.
5. Finish the Pasta: Stir lemon juice, lemon zest, and chopped parsley into the cooked orzo, serving alongside the crispy chicken.

Recipe Tips

• Pound the chicken: Flattening the chicken ensures it cooks evenly and quickly before the breadcrumbs burn.
• Toast the orzo: For extra flavor, briefly sauté the dry orzo in a little butter before adding the broth.
• Press the breading: Firmly patting the panko mixture onto the chicken helps it adhere better during frying.

What To Serve With Crispy Chicken With Lemon Orzo

This pairs well with a simple green salad dressed in a light vinaigrette. Roasted asparagus or steamed green beans also complement the bright citrus notes perfectly.

How To Store

Keep leftover chicken and orzo in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in an air fryer or oven to keep the crust crispy, as the microwave will make it soggy.

FAQs

Can I use standard breadcrumbs?

Panko breadcrumbs are highly recommended for the best crunch. Standard breadcrumbs will work in a pinch but lack the same airy texture.

Why did my breading fall off?

Make sure to shake off excess flour before dipping in the egg. Always press the panko firmly into the chicken so it sticks.

Can I bake the chicken instead?

Yes, you can bake it at 400°F for 15-20 minutes. Keep in mind the crust won’t be quite as golden or crisp as pan-frying.

Nutrition

• Calories: 580 kcal
• Total Fat: 26 g
• Saturated Fat: 8 g
• Cholesterol: 165 mg
• Sodium: 850 mg
• Total Carbohydrate: 42 g
• Protein: 44 g

Try More Recipes:

• Crispy Italian Chicken Strips
• Italian Whole Roasted Chicken Recipe
• Healthy Italian Chicken with Blistered Tomatoes

Ina Garten Italian Crispy Chicken With Lemon Orzo

Recipe by Paula

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Ina Garten Italian Crispy Chicken with Lemon Orzo features crunchy panko-crusted chicken, bright lemon zest, and tender pasta ready in 45 minutes. This reliable, flavor-packed meal is an absolute staple for busy weeknights.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally

• 1 cup panko breadcrumbs

• 1/2 cup grated Parmesan cheese

• 2 large eggs

• 1/2 cup all-purpose flour

• 1/4 cup olive oil

• 2 tablespoons unsalted butter

• 1 cup orzo pasta

• 2 cups low-sodium chicken broth

• 1 large lemon (zested and juiced)

• 1/4 cup fresh parsley, chopped

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• Prepare the Breading Stations: Set up three shallow bowls with flour, beaten eggs, and a mix of panko, Parmesan, salt, and pepper.
• Coat the Chicken: Dredge each chicken piece in flour, dip in the egg, and press firmly into the panko mixture until fully coated.
• Cook the Orzo: Bring chicken broth to a boil in a saucepan, add the orzo, and simmer for 10 minutes until tender.
• Fry the Chicken: Heat olive oil and butter in a large skillet over medium heat, frying the chicken for 4-5 minutes per side.
• Finish the Pasta: Stir lemon juice, lemon zest, and chopped parsley into the cooked orzo, serving alongside the crispy chicken.