Crispy Panko Chicken with Creamy Lemon Orzotto and Roasted Zucchini

This dish brings together the satisfying crunch of panko-crusted chicken with the creamy comfort of orzo cooked risotto-style. Tender chicken cutlets are coated in sour cream and panko, then pan-fried until golden and crispy. The orzotto is simmered with Vidalia onion paste and cream sauce base, then brightened with lemon zest and studded with roasted zucchini. Finished with freshly grated Parmesan, this meal is a delightful balance of textures and flavors.

Ready in just 30 minutes, this recipe is perfect for a busy weeknight when you want something special without spending hours in the kitchen. The combination of crispy chicken and creamy, lemony orzotto is sure to become a family favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Place panko in a medium bowl.
2. Toss zucchini on a baking sheet with a drizzle of oil, half the garlic powder, a pinch of salt and pepper. Roast on top rack until tender and lightly browned, 14-16 minutes.
3. Meanwhile, pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or rolling pin until about ½ inch thick. Season chicken with remaining garlic powder, salt and pepper; brush all over with sour cream. Working one piece at a time, press chicken into panko until fully coated. Transfer to a plate.
4. Heat a drizzle of olive oil in a medium pan over medium heat. Add scallion whites and orzo; cook, stirring, until orzo is toasted and golden, 1-2 minutes. Stir in Vidalia onion paste and 1 cup water. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until orzo is al dente, 8-10 minutes. Stir in cream sauce base and cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes more. Remove from heat; stir in roasted zucchini and lemon zest to taste. Season with salt and pepper if desired.
5. While orzotto cooks, heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles, carefully add coated chicken. Cook until crust is golden brown and chicken is cooked through, 4-6 minutes per side. Transfer to a paper-towel-lined plate.
6. Transfer chicken to a cutting board and slice crosswise. Divide orzotto between shallow bowls and top with chicken. Grate Parmesan directly over chicken and garnish with scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Panko gives the crispiest texture, but you can substitute regular breadcrumbs. The crust may be less crunchy.

Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the orzotto and chicken separately and reheat gently. The chicken may lose some crispiness.

What can I use instead of Vidalia onion paste?

You can substitute with finely grated sweet onion or a tablespoon of onion powder mixed with a little water.