Crispy chicken with tender orzo in a creamy tomato sauce and topped with gooey cheese.
Why put the pasta underneath the Chicken Parmesan, when you can simply sauce it up and throw it on top! Not convinced? Follow me…
Crispy Chicken Cutlets
Honestly? The crispy chicken is pretty awesome by itself. Especially for how easy it is to make and how few ingredients it requires. Once we’ve sliced the breasts in half, it’s on to coating it in a breadcrumb.
Breading stations
- Flour – this is the initial coating, which helps the egg stick to the meat.
- Egg – this connecting stage that allows the main coating (the breadcrumb) to attach.
- Panko + Parmesan – Panko breadcrumbs and Parmesan results in the most gorgeous chicken crumb! These will stick directly to the egg.
When it comes to cooking the chicken, frying will result in the crispiest outcome. However, you only need to shallow fry the chicken in a little oil. Just enough to cover the base of the pan and come halfway up the chicken. This small amount of oil is very easy to control, so don’t be too put off.
Process shots: coat chicken in flour (photo 1), coat in egg (photo 2), coat in Panko + Parmesan (photo 3), add to oil (photo 4), fry then remove (photo 5).
Creamy Tomato Orzo
Is it even remotely traditional to top crispy chicken with creamy pasta and call it a ‘chicken parmesan’? No. However, it is outrageously delicious to do so. Thus, here we are.
Orzo consistency
Typically, I do like to cook orzo in with the sauce, but since the chicken is sitting there waiting, it’s quicker to cook it separately and finish it in the sauce. You want the orzo to be saucy, but not soupy or watery. You’ll want it to ‘ooze’ over the chicken and not slide right off it (see video below in recipe card for perfect consistency).
Process shots: fry garlic and seasoning in butter (photo 1), fry tomato puree (photo 2), stir in stock and cream (photo 3), stir in Parmesan (photo 4), add in cooked orzo (photo 5), stir and season (photo 6).
Orzo is the perfect size to rest on top of the chicken. If you were to replace it, I would use another ‘micro’ pasta for the same effect.
Orzo Chicken Parmesan
Once the orzo is done, we can go ahead and stack up the chicken and orzo with fresh mozzarella.
Grilling/broiling
We do want to melt the mozzarella, but we don’t want to cook the chicken anymore. We also don’t want to dry out the pasta too much. As such, I recommend grilled/broiling the chicken, just until the cheese melts. Don’t overdo it, otherwise the orzo will dry up.
Process shots: place chicken on baking tray (photo 1), add orzo (photo 2), add mozzarella (photo 3), grill/broil then grate over parmesan (photo 4).
Serving Orzo Chicken Parmesan
I like a heavy helping of Parmesan at the end, just for a final ‘kiss’ to wrap up the recipe. Here I’ve served with a simple side salad and some Garlic Bread.
For more chicken parmesan recipes, check out my Baked Chicken Parmesan and Pizza Chicken Parmesan!
Alrighty, let’s tuck into the full recipe for this orzo chicken Parmesan shall we?!
How to make Orzo Chicken Parmesan (Full Recipe & Video)
Orzo Chicken Parmesan
Equipment
- Sharp Knife & Chopping Board
- Small Pot or Bowl (for seasoning)
- 3 Large Shallow Dishes (for dredging chicken)
- Large Pan & Tongs
- Kitchen Roll/Paper Towels
- Medium-Sized Pot & Colander (for cooking orzo)
- Wooden Spoon
- Large Baking Tray (for grilling/broiling chicken)
Ingredients
Chicken
- 1 tsp EACH: Salt, Garlic Powder
- 3/4 tsp Oregano
- 1/2 tsp Black Pepper
- 2x 250g/9oz Chicken Breasts
- 40g / 1/4 cup Plain Flour
- 2 Eggs, beaten
- 60g / 1 cup Panko Breadcrumbs
- 30g / 1/3 cup freshly grated Parmesan
- Olive Oil, as needed (see notes)
Orzo
- 200g / 1 cup uncooked Orzo
- 1 tbsp Butter
- 2 cloves of Garlic
- 1/2 tsp Smoked Paprika
- 1/4 – 1/2 tsp Chilli Flakes (or to preference)
- 1/4 tsp Oregano
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 120ml / 1/2 cup Chicken Stock
- 160ml / 2/3 cup Double/Heavy Cream
- 20g / 1/4 cup freshly grated Parmesan
To Serve
- 150g / 5.3oz Mozzarella
- freshly grated Parmesan, to preference
Instructions
Chicken
- In a small pot or bowl, combine 1 tsp salt and garlic powder with 3/4 tsp oregano and 1/2 tsp black pepper. Place to one side.
- Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. Line up 3 large shallow dishes: 1st with flour + half of the seasoning mixed in, 2nd with the beaten eggs and 3rd with Panko, Parmesan and the rest of the seasoning mixed in.
- One by one, coat the cutlets in flour, then egg, then breadcrumbs, then place to one side.
- Place a large pan over medium-high heat and add enough oil to cover the base of the pan (6 or so tbsp should suffice). Once the oil is hot (around 3-5 minutes – a breadcrumb should rapidly sizzle), add in two pieces of chicken. Fry for 3-4 minutes on each side until golden and crispy on the outside and white through the centre, then place on kitchen roll to soak excess oil. Top up the pan with oil and repeat with the remaining chicken, then discard the leftover oil and wipe out the pan. If you can fit all four in at once then do that instead.
- Preheat the grill/broiler to high at this point (or whatever the highest temp is without smoking out the kitchen!)
Orzo
- Add the orzo to a pot of salted boiling water and cook until al dente. Drain when cooked, retaining a cup of the starchy pasta water in case you need it.
- Meanwhile, turn the heat to medium and melt the butter in the pan. Add the garlic, smoked paprika, chilli flakes and oregano and fry for 20 seconds or so (careful the garlic doesn't burn), then stir in the tomato puree and fry for a minute or so.
- Stir in the stock and cream, then stir in the Parmesan until it melts. Season with salt and pepper, then simmer, stirring somewhat frequently for 2-3 minutes to thicken the sauce. Stir in the drained orzo until the sauce clings to the orzo. You want it nice and saucy, but not watery, so give it a good stir if you need to. On the contrary, if it's looking a little dry, stir through a splash of the leftover pasta water to thin out as needed (discard the remaining). Check seasoning again and adjust if needed.
- Combining
- Place the chicken on a large tray (preferably on baking paper) and spoon the orzo over the top. Cover with mozzarella, then place under the grill/broiler until the cheese melts. Try and work quickly so the orzo doesn't dry too much.
- Serve with Parmesan freshly grated over the top (measure with love), then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
