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Parmesan-Panko Crusted Chicken

with Creamy Orzo, Kale & Green Peas

Cooking time

35 minutes




590 /serving

This is no ordinary Parmesan chicken recipe. These juicy chicken breasts are seasoned with a phenomenal lemon and herb spice blend before being coated in a combination of panko and Parmigiano. Creamy orzo tossed with green peas and kale is the perfect side dish for this chicken. If that isn’t enough to whet your appetite, we have a cheesy and lemony pan sauce to spoon over the entire masterpiece. A recipe this fantastic is sure to please even the pickiest dinner guest!

We will send you:

  • 4 Chicken breasts
  • 1 Lemon
  • ½ Bunch of kale
  • 100g Green peas
  • 190g Orzo
  • 38g Panko
  • 30g Parmigiano Reggiano
  • 12g Chicken demi-glace
  • 9g Lemon and herb spice blend (spices, salt, granulated garlic, carrots, red bell pepper, sugar, sunflower oil, lemon oil)

You will need:

Medium pot
Large pan (nonstick if possible)
1 tbsp Butter
Salt & pepper
Total Fat
15 g
Saturated Fat
5 g
700 mg
Total Carbs
59 g
6 g
54 g
6 g
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Mise en place
Bring a medium pot of salted water to a boil. Juice the lemon. Remove and discard the kale stems; chop the leaves into small pieces.
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Cook the orzo
To the pot of boiling water, add the orzo and cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot. Add the peas and 1 tbsp of butter; season with S&P to taste and stir to combine. Set aside in a warm spot.
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Cook the kale
While the orzo cooks, in large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the kale and cook, stirring frequently, 3 to 4 minutes, until the kale has wilted; season with S&P to taste and transfer to a plate. Wipe out the pan.
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Prepare & cook the chicken
In the same pan, heat a thin layer of oil on medium. On a plate, combine the panko and ½ the Parmesan. Pat the chicken dry with paper towel; season with S&P and the spice blend. Thoroughly coat the chicken in the panko-cheese mixture (tapping off any excess). Add the coated chicken to the pan and cook, partially covered, 7 to 10 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
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Make the pan sauce
In the same pan, combine the demi-glace, lemon juice and 1 cup of water; bring to a boil. Reduce to a simmer and let cook 4 to 5 minutes, until the volume has reduced slightly. Stir in the remaining Parmesan; season with S&P to taste.
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Finish & serve
To the pot of orzo, add the cooked kale and toss to thoroughly combine; season with S&P to taste. Divide the finished orzo between your plates. Top with the Parmesan chicken and spoon the pan sauce over the top. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.