Parmesan Potato Crusted Chicken with Orzo Caprese Salad
Elevate your dinner game with this Parmesan Potato Crusted Chicken paired with a refreshing Orzo Caprese Salad—a perfect balance of crispy, savory, and fresh flavors! Tender chicken breasts are coated in a golden crust of grated potatoes, Parmesan cheese, and aromatic spices, then seared to perfection and baked for juicy, flavorful results. The accompanying orzo salad is a vibrant medley of juicy cherry tomatoes, creamy mozzarella, and fragrant fresh basil, tossed in a drizzle of balsamic glaze for a tangy finish. This dish is a complete meal that comes together in under an hour, delivering a gourmet touch to your table. Perfect for weeknight dinners or special occasions, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 medium-sized Russet potatoes
- 1 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Orzo pasta
- 1 cup Cherry tomatoes
- 1 cup Fresh mozzarella balls
- 0.5 cup Fresh basil leaves
- 2 tablespoons Balsamic glaze
- 2 tablespoons Extra virgin olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and grate the russet potatoes using a box grater, then squeeze out excess water using a clean kitchen towel.
In a shallow bowl, mix the grated potato with the Parmesan cheese, garlic powder, paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Set up a breading station: in one shallow dish, add the flour; in another, whisk the eggs with a pinch of salt and pepper; in the third, place the potato-Parmesan mixture.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Coat each chicken breast in flour, shaking off the excess, then dip in the egg mixture, and finally press into the potato-Parmesan mixture, ensuring an even crust.
Heat the olive oil in a large, oven-safe skillet over medium heat. Sear the chicken on each side for 3-4 minutes until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, cook the orzo pasta according to the package directions. Drain and let cool slightly.
In a large mixing bowl, combine the cooked orzo, halved cherry tomatoes, mozzarella balls, and torn basil leaves.
Drizzle the orzo mixture with the extra virgin olive oil and balsamic glaze, then toss gently to combine. Add salt and pepper to taste.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.
Plate the chicken alongside the orzo Caprese salad. Garnish with additional basil leaves if desired and serve immediately.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 600 mg | 46% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
