Introduction

This Garlic Butter Chicken Parmesan paired with Creamy Brussels Sprouts Orzo is a flavorful and comforting meal with a crispy, cheesy chicken and a luscious vegetable-packed side. Enhanced with Kinder’s® Master Salt seasoning, it’s perfect for a satisfying weeknight dinner that feels special.

The image shows a white round plate holding two square pieces of chicken parmesan stacked slightly on top of each other. Each piece has a base layer of fried golden-brown chicken, topped with bright red marinara sauce, melted white cheese, and a thin slice of reddish prosciutto or ham on top. The chicken parmesan sits on a bed of golden pasta mixed with chopped green herbs and vegetables, giving it a speckled green texture. A lemon wedge rests on the pasta near the chicken, adding a bright yellow accent. The plate is on a white marbled surface with seasoning jars and silver fork and knife in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 chicken breast (10 oz.)
1/4 cup all-purpose flour
1/4 cup cornstarch
2 tsp. Kinder’s® Master Salt Seasoning
1 tsp. freshly cracked black pepper
1 egg
1/4 tsp. Kinder’s® Master Salt Seasoning
1 tbsp. heavy cream
1/4 cup olive oil
1/2 cup marinara sauce
1/2 cup shredded mozzarella
2 tbsp. shredded parmesan
2 slices prosciutto
chopped parsley (for garnish)
1 tbsp. olive oil (for orzo)
1/4 cup finely chopped shallot
1/4 tsp. Kinder’s® Master Salt Seasoning (for orzo)
1 1/4 cups chopped Brussels sprouts
1/4 tsp. crushed red pepper
1/2 cup dry orzo
1 cup low-sodium chicken broth (or bone broth)
1 cup water
1/4 tsp. freshly cracked black pepper (for orzo)
2 tbsp. heavy cream (for orzo)
1/4 cup shredded parmesan cheese (for orzo)
1 tsp. fresh lemon juice (about one wedge)
Thinly sliced lemon wheels (for garnish)

Instructions

Step 1: Preheat the oven to 400°F.
Step 2: Pat the chicken dry with paper towels. Cut the breast in half and place each half between two large pieces of wax paper. Gently pound with a meat mallet or rolling pin until each piece is ½ inch thick. Set aside.
Step 3: In a shallow dish, whisk together flour, cornstarch, 2 teaspoons Kinder’s® Master Salt Seasoning, and black pepper. In another dish, whisk egg, ¼ teaspoon Kinder’s® Master Salt, and heavy cream.
Step 4: Coat each chicken piece first in the dry mixture, shake off excess, then dip in the egg mixture, and coat again in the dry mixture. Place on a baking sheet lined with a wire rack. Let rest for at least five minutes.
Step 5: Heat ¼ cup olive oil in a large skillet over medium-high heat. When shimmering, cook chicken for about 2 minutes per side until browned and crispy. Place back on the wire rack. Quickly clean the baking sheet while chicken cooks.
Step 6: Spoon ¼ cup marinara over each chicken piece, then top with ¼ cup shredded mozzarella. Bake for 15-17 minutes until cooked through.
Step 7: Five minutes before the chicken is done, place prosciutto slices on the baking sheet to crisp in the oven.
Step 8: For the orzo, heat 1 tablespoon olive oil in a skillet over medium heat. Add shallots and ¼ teaspoon Kinder’s® Master Salt; cook until tender and slightly charred, about 3 minutes.
Step 9: Add Brussels sprouts and crushed red pepper; cook until charred, about 6-7 minutes.
Step 10: Stir in orzo, toasting it with the vegetables for 1 minute. Pour in chicken broth and water, increase heat to medium-high, and cook, stirring often, until orzo is al dente, about 7-8 minutes.
Step 11: Remove from heat and stir in black pepper, heavy cream, parmesan cheese, and fresh lemon juice.
Step 12: To serve, spoon half of the Brussels sprouts orzo onto a plate. Top with chicken parmesan and place a lemon wheel between the chicken and orzo. Sprinkle with chopped parsley and top with crispy prosciutto. Serve hot and enjoy.

Tips & Variations

For extra crispy chicken, double coat the chicken in the dry mixture, as described.
Use bone broth for a richer flavor in the orzo.
Swap prosciutto with crispy bacon or pancetta for a different flavor twist.
Add a pinch of garlic powder to the flour mixture for extra aroma.
If you prefer milder heat, reduce or omit the crushed red pepper in the orzo.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the chicken crispy. The orzo can also be reheated in a skillet with a splash of broth or water to restore moisture.

How to Serve

A white plate holds a layered dish starting with a base of golden-brown orzo mixed with green herbs and bits of vegetables, topped with a thick piece of baked chicken breast covered in a layer of melted, bubbly, orange and white cheese sauce sprinkled with herbs and small pieces of crispy prosciutto or bacon, with a fresh yellow lemon slice placed on the side next to the orzo. In the background, there is a second white plate with a similar dish, slightly out of focus, and a glass jar with a green label. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well and offer slightly more tenderness and flavor. Adjust cooking time as needed since thighs can be thicker.

Can I prepare the chicken ahead of time?

You can bread the chicken up to a day in advance and keep it refrigerated. Cook just before serving for the best texture and flavor.