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Crispy chicken parmesan on top of creamy brussels sprouts orzo plated on a small cereamic plate with a gray linen and Kinder's® Master Salt Seasoning blend in the background

Garlic Butter Chicken Parmesan & Brussels Sprouts Orzo with Kinder's® Master Salt

sara a.
4.84 from 6 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2 people


For the Garlic Butter Chicken Parmesan:

  • 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 proscuitto
  • chopped parsley for garnish

For the Creamy Brussels Sprouts Orzo:

  • 1 tbsp. olive oil
  • 1/4 cup finely chopped shallot
  • 1/4 tsp. Kinder's® Master Salt Seasoning
  • 1 1/4 cup 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
  • 2 tbsp. heavy cream
  • 1/4 cup shredded parmesan cheese
  • 1 tsp. fresh lemon juice about one wedge
  • thinly sliced lemon wheels for garnish


Directions for the Garlic Butter Chicken Parmesan:

  • Preheat the oven to 400 F.
  • Use paper towels to pat the chicken completely dry. Cut the chicken breast in half, and then place each half in between two large pieces of wax paper. Use the flat surface of a meat mallet (or a rolling pin) to gently pound the chicken until each half is ½” thick, then set aside.
  • Combine the flour, cornstarch, two teaspoons of Kinder’s® Master Salt Seasoning, and cracked black pepper in a large, shallow dish. Whisk to combine evenly.
  • Combine the egg, ¼ tsp. Kinder’s® Master Salt Seasoning, and heavy cream in a separate shallow dish. Set near the dish with the dry ingredients.
  • Coat one piece of chicken completely in the dry ingredients. Shake off any excess, then coat the chicken in the egg mixture. Coat a second time with the dry ingredients, and set on a baking sheet lined with a wire baking rack. Repeat with the second piece of chicken. Allow to rest for at least five minutes.
  • While the chicken is resting, heat olive oil in a large saute pan or skillet over medium-high heat.
  • Once oil is hot and shimmering, cook each chicken piece until browned and crispy, about two minutes per side. (While the chicken cooks, quickly clean the baking sheet with the wire rack.) Return to back to the wire rack.
  • Spoon about ¼ cup of marinara over each chicken piece, then top each with about ¼ cup of shredded mozzarella.
  • Bake the chicken at 400 F for 15-17 minutes, until cooked through. Remove from the oven, and divide the shredded parmesan over the chicken. NOTE: Five minutes before chicken is done baking, pop the prosciutto into the oven to crisp up.

Directions for the Creamy Brussels Sprouts Orzo:

  • Heat olive oil in a saute pan or skillet over medium heat. Add shallots, and Kinder’s® Master Salt Seasoning, and stir to combine. Cook shallots until tender and slightly charred, about three minutes.
  • Add chopped brussels sprouts and crushed red pepper, and cook until charred, about 6-7 minutes.
  • Add orzo, and toast with the brussels sprouts for one minute. Pour in chicken broth and water, and turn the heat up to medium-high. Cook the orzo, stirring often, until al dente, about 7-8 minutes.
  • Remove the pan from the heat, and stir in the cracked black pepper, heavy cream, and parmesan cheese. Squeeze in the fresh lemon juice, and stir to combine.

For the Final Dish:

  • Spoon half of the brussels sprouts onto a plate, and top with the chicken parmesan. Slide a thin lemon slice between the brussels and chicken parmesan (if desired), and sprinkle the entire dish with chopped parsley.
  • Top with crispy prosciutto. Serve hot, and enjoy!
Keyword Kinder's Master Salt
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