Crispy chicken with lemon orzo

Ellen Whiteman

Crispy chicken with lemon orzo is a delicious Mediterranean dish that combines crispy chicken with tangy lemon and flavorful orzo. It is a Paleo-friendly recipe that is perfect for a healthy and satisfying meal.

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🍗 Paleo

15 mins

25 mins

Nutritional Value

Protein - 30g
Carbohydrates - 40g
Fat - 15g
Fiber - 5g


Total: 14Serves: 4
67/100 cup All-purpose flour
Kosher salt

for seasoning

Black pepper

for seasoning

4 Boneless chicken breasts

skin-on, about 8 ounces each

1/4 cup Canola oil
9 tablespoons Unsalted butter

good European-style, such as Plugra, divided

2 tablespoons Fresh parsley


1 cup Orzo
2 teaspoons Lemon zest


2 tablespoons Lemon juice

freshly squeezed

2 tablespoons Olive oil


1 tablespoon Fresh dill


1 cup Feta

small-diced, preferably Greek (4 ounces)

1 Lemon wedges

cut into 8 wedges


Step 1 : Preparation

Preheat the oven to 450 degrees.

Step 2 : Cooking Chicken

Combine the flour, salt, and pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. Heat the canola oil and 4 tablespoons of the butter together in a large cast-iron skillet over medium heat until the butter has melted and begins to sizzle. Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Return the skillet to the stovetop over medium heat. Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through. Off the heat, sprinkle on the parsley.

Step 3 : Cooking Orzo

In a large saucepan, bring 2 quarts of water to a boil. Add salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

Step 4 : Preparing Lemon Orzo

Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, salt, and pepper. Fold in the feta and serve hot.

Step 5 : Plating

Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.

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