Ingredients
Scale
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup capers
- 8 ounces orzo
- 2 pounds skinless, boneless chicken breast, sliced into cutlets
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 3/4 cup panko bread crumbs
- 3 tablespoons butter
- 1 lemon, thinly sliced, plus more for garnish
- 2 tablespoons chopped parsley, or as needed for garnish
Instructions
- Heat your oven to 375 degrees F (190 degrees C).
- Mix the cream of chicken soup, broth, lemon juice, and capers in a bowl.
- Place the uncooked orzo in a 9×13-inch baking dish. Pour the soup mixture over it and stir to combine.
- Arrange the chicken cutlets on top of the orzo. Season them with garlic powder, salt, and pepper.
- Sprinkle the Parmesan cheese, panko, and butter pieces over the chicken. Arrange the lemon slices on top. Cover the dish with foil.
- Bake for 30 minutes. Remove the foil and bake for about 15 more minutes until the chicken is cooked through and the topping is golden.
- Garnish with fresh parsley and extra lemon slices before serving.
Notes
- You can serve this dish with a simple green salad.
- For a crispier topping, broil for the final 2-3 minutes of cooking.
- Check the chicken with a thermometer; it should read 165 degrees F (74 degrees C).
- You can prepare the soup mixture ahead of time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg