Crispy Chicken with Lemon Orzo by Ina Garten

Ina Garten’s Crispy Chicken With Lemon Orzo

Prep: 25 mins | Cook: PT0S | Total: 1 hrs | Serves: 4 serving(s) | Cuisine: Mediterranean Cuisine, Greek Cuisine, Mediterranean Diet Cuisine, Italian Cuisine, European Cuisine

That golden, crackly crust is the first thing that catches your eye—crisp to the point of shattering with the slightest touch, revealing succulent chicken underneath. The aroma hits next, bright lemon and buttery orzo mingling with the earthy perfume of fresh parsley, all rising from the pan in a way that makes your kitchen feel like a Mediterranean breeze just walked in. You can practically taste it before it even hits the plate. Ina Garten’s **Crispy Chicken With Lemon Orzo** is one of those dishes that turns a weeknight dinner into something worth lingering over. The chicken stays impossibly juicy under its shatter-thin exterior, while the orzo soaks up the lemony, herb-flecked butter until every bite is rich and fragrant. There’s something almost magical about how the textures play together—the crunch of the crust, the creamy bite of the orzo, the tender meat beneath. And that parsley? It wakes up every mouthful with a fresh, green note that keeps the whole thing feeling light despite the indulgent flavors. You’ll recognize the familiar rhythm of a classic Ina recipe here: flour and seasoning for the chicken, a sear in hot oil to build that crust, then a buttery orzo that cooks almost like a risotto, soaking up the lemon’s brightness. It’s the kind of dish that makes you want to set the table just right, pour a glass of something crisp, and call everyone to the table before it even hits the plate.

Ina Garten’s Crispy Chicken With Lemon Orzo

Ingredients

• Two-thirds cup of all-purpose flour
• Kosher salt to taste
• Freshly cracked black pepper
• Four 8-ounce boneless, skin-on chicken breasts
• Quarter cup of canola oil
• Nine tablespoons of high-quality European-style unsalted butter (like Plugrá), divided
• Two tablespoons of fresh parsley, finely chopped
• One cup of orzo pasta
• Two teaspoons of lemon zest, freshly grated
• Two tablespoons of lemon juice, freshly squeezed
• Two tablespoons of premium olive oil
• One tablespoon of fresh dill, finely minced
• One cup of feta cheese, small-diced, preferably Greek (4 oz.)
• One lemon, cut into eight wedges

Instructions

Step 1

Here’s a clear, expanded version of Step 1 for Ina Garten’s Crispy Chicken With Lemon Orzo, following your style guide: --- **Step 1:** Pat the chicken breasts dry with paper towels—this helps the crust cling better. Season both sides generously with salt and pepper, making sure every bit is covered. In a large skillet, warm ¼ cup of olive oil over medium heat until it shimmers when you wave your hand over it. Swirl the pan to coat the bottom evenly. Then, add the chicken in a single layer, leaving a little space between each piece so they crisp up nicely.

Step 2

**Step 2: Coat the chicken in seasoned flour** Set up a shallow dish or pie plate next to your cutting board. In it, mix the all-purpose flour with a generous teaspoon each of kosher salt and black pepper—give it a quick stir so the seasoning is evenly distributed. Pat your chicken pieces dry one at a time with a paper towel, then dredge them in the flour mixture, turning to coat every surface until they’re evenly covered and look lightly dusted. Shake off any excess so the coating stays light but well-adhered. Now your chicken is ready for the golden sear that follows.

Nutrition Information

calories: 1062 Calories

fat: 74 g

carbohydrate: 38 g

protein: 58 g

fiber: 3 g

sugar: 2 g

Shop This Recipe

• Good European-Style Unsalted Butter Such As Plugrá Divided
• -. Boneless Skin-On Chicken Breasts
• Small-Diced Feta Preferably Greek .
• Freshly Ground Black Pepper
• Finely Grated Lemon Zest

My Tip

For the chicken, let the skin-on breasts sit uncovered in the fridge for at least 20 minutes before cooking—this dries the skin just enough to make it extra crispy when it hits the pan.

Leftovers

Store leftovers in a single layer on a paper towel-lined plate, then cover loosely with foil to keep the crust crispy. They’ll stay fresh in the fridge for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water or broth to steam the orzo gently—just until warmed through, about 3 minutes.

Make It Your Own

Try swapping the chicken for crispy pan-seared halloumi slices—just pat them dry, dredge in flour, and cook in the same buttery orzo. The salty, squeaky cheese gives you all that golden crunch without the meat.

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