Name: One Pan Pesto Chicken and Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1.25 lbs. boneless, skinless chicken breasts or thighs; 1 1/4 tsp. kosher salt, divided; 1/2 tsp. black pepper, divided; 1/2 cup pesto, divided; 4 Tbsp. extra-virgin olive oil, divided; 1 cup finely chopped yellow onion; Pinch of crushed red pepper flakes; 1 1/2 cups orzo pasta; 2 1/2 cups lower-sodium chicken or vegetable broth; 1 pint cherry tomatoes, halved or quartered (depending on size); 3 to 4 Tbsp. chopped fresh basil leaves; 1 garlic clove, minced or grated; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Jump to Recipe· 4.2 from 14 reviews

If you’re craving a meal that’s vibrant, comforting, and incredibly straightforward to pull together, then you’re going to love this One Pan Pesto Chicken and Orzo Recipe. It’s a beautiful harmony of tender chicken, fragrant pesto, sweet cherry tomatoes, and tender orzo pasta all cooked in a single pan to keep things simple without sacrificing flavor. Every bite bursts with fresh basil, garlic, and that signature cheesy richness from Parmigiano-Reggiano, transforming weeknight dinner into something truly special. Trust me, once you try this dish, it will quickly become a go-to in your cooking rotation.

Ingredients You'll Need

A white bowl holds three large raw chicken pieces covered with a green herb sauce. The chicken pieces are arranged close together, with the herb sauce evenly spread on top, giving the surface a textured look with specks of green on the pale pink chicken. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This One Pan Pesto Chicken and Orzo Recipe relies on simple, readily available ingredients that combine perfectly to create a balance of flavor, texture, and color. Each element plays a crucial role in making this dish pop off the plate and delight your palate.

Boneless, skinless chicken breasts or thighs: Provides juicy protein and acts as the hearty centerpiece of the dish.
Kosher salt and black pepper: Essential for seasoning and enhancing all the flavors.
Pesto: Adds vibrant herbal, garlicky, and nutty notes that make this dish unforgettable.
Extra-virgin olive oil: Adds richness and helps to gently cook ingredients while imparting a lovely fruity undertone.
Yellow onion: Softens and sweetens the sauce base for a subtle depth of flavor.
Crushed red pepper flakes: Gives the dish a mild kick, balancing out the richness.
Orzo pasta: Delicate and quick-cooking, it absorbs all the flavors like a little sponge of deliciousness.
Chicken or vegetable broth: Keeps the dish moist and infuses it with savory complexity.
Cherry tomatoes: Brings fresh juiciness and a pop of bright, summery color.
Fresh basil leaves: Delivers a fragrant, aromatic lift that complements the pesto perfectly.
Garlic clove: Adds warmth and a gentle pungency that ties the dish together.
Parmigiano-Reggiano cheese: Sprinkled on top for that irresistible, nutty, salty finish.

How to Make One Pan Pesto Chicken and Orzo Recipe

Step 1: Prepare the Chicken

Start by seasoning your chicken breasts or thighs evenly with ¾ teaspoon of kosher salt and ¼ teaspoon of black pepper. Now, brush both sides of the chicken generously with ¼ cup of pesto—this step really infuses the meat with that vibrant, herbal flavor we all adore. Once coated, let the chicken sit for about 15 minutes so the flavors can soak in. This marinating moment is also perfect for getting a head start on your tomato-basil topping in the later steps.

Step 2: Sear the Chicken

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. When the oil is nice and hot, place the chicken in the pan without moving it around—let it develop a gorgeous golden crust for 5 minutes. Then flip the chicken and cook for 2 more minutes on the other side. At this point, the goal is not to cook the chicken all the way through but to lock in juices and add a beautiful sear. Transfer the chicken to a clean plate, ready for the next step.

Step 3: Cook the Orzo Mixture

Into the same skillet, add the finely chopped yellow onion and cook until it softens and becomes translucent, about 3 minutes. Toss in a pinch of crushed red pepper flakes for a subtle warmth, then stir in the orzo, toasting it lightly for a minute or two—this adds a wonderful nutty flavor and prevents the pasta from sticking. Next, pour in 2 ½ cups of low-sodium chicken broth along with the remaining ¼ cup of pesto, ½ teaspoon of salt, and ¼ teaspoon of pepper. Give everything a gentle stir to combine, then nestle the seared chicken back into the skillet, pressing it lightly into the orzo and broth. Before covering, sprinkle a hearty ¼ cup of freshly grated Parmigiano-Reggiano over the top. Reduce the heat to medium-low, cover the pan, and simmer for roughly 15 minutes until the orzo is tender but still has a slight bite.

If there’s still some liquid after 15 minutes, remove the lid and cook uncovered for another minute or two to let the remaining broth evaporate, ensuring a perfect creamy consistency.

Step 4: Prepare the Tomato-Basil Topping for One Pan Pesto Chicken and Orzo Recipe

While the orzo cooks, whisk together a fresh, lively tomato-basil topping. In a medium bowl, combine halved or quartered cherry tomatoes with 3 to 4 tablespoons of chopped fresh basil, a minced garlic clove, and the last 2 tablespoons of olive oil. Season generously with a pinch of salt—this raw topping adds a contrasting brightness and fresh texture that lifts the whole dish.

Step 5: Garnish and Serve

The moment of magic! Spoon that vibrant tomato-basil mixture over the chicken and orzo right in the skillet. If you want, sprinkle extra Parmigiano-Reggiano on top for a final cheesy flourish. This dish is ready to serve straight from the pan, making dinner both effortless and impressive in presentation.

How to Serve One Pan Pesto Chicken and Orzo Recipe

A white speckled bowl holds two pieces of cooked chicken with brown grilled marks layered on top of a bed of light yellow orzo pasta mixed with small bits of green herbs. On top of the chicken and pasta, there are several halved and whole bright red cherry tomatoes and green basil leaves, with some shredded white cheese sprinkled around. The bowl sits on a white marbled surface with a small wooden bowl of whole cherry tomatoes on the upper left and an amber drink in a clear cup on the upper right. A red pot with more orzo and tomatoes is partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the tomato-basil mixture on top not only brightens the dish visually but offers a refreshing burst of flavor that cuts through the richness. Feel free to add a few whole fresh basil leaves or an extra dusting of Parmigiano-Reggiano for that restaurant-worthy finish.

Side Dishes

This one-pan wonder pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or some simple roasted vegetables. Their lightness complements the hearty pasta and chicken without competing for attention.

Creative Ways to Present

For a fun twist, serve the One Pan Pesto Chicken and Orzo Recipe in shallow bowls to showcase the colorful medley of orzo, chicken, and toppings. Garnish with edible flowers or a drizzle of extra virgin olive oil to really make it pop at your dinner table.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the refrigerator. The flavors mellow and meld beautifully overnight, making for an even tastier second meal within 2 to 3 days.

Freezing

You can freeze the cooked One Pan Pesto Chicken and Orzo Recipe for up to 2 months by placing it in a freezer-safe container. Keep in mind the texture of the orzo may soften a bit after freezing, but the flavors will remain delicious.

Reheating

For best results, reheat leftovers gently in a covered skillet over low heat, adding a splash of broth or water if the dish seems dry. This will revive that creamy consistency and keep the chicken tender and moist.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work wonderfully in the One Pan Pesto Chicken and Orzo Recipe and often bring extra juiciness and flavor. Just adjust the cooking time slightly if needed.

Is it possible to make this dish vegetarian?

Yes, just swap the chicken for hearty vegetables like zucchini, mushrooms, or roasted bell peppers, and use vegetable broth to keep the dish completely vegetarian and still full of flavor.

Can I use store-bought pesto or should I make my own?

Store-bought pesto is perfectly fine for this recipe and adds convenience without compromising flavor. If you love making pesto at home, even better—it will elevate the dish!

What’s the best way to ensure the orzo doesn’t stick to the pan?

To prevent sticking, make sure to lightly toast the orzo in olive oil and stir frequently as you add the broth. Also, using a good quality nonstick or well-seasoned skillet helps tremendously.

Can I prepare this dish ahead of time for a dinner party?

You can prep ingredients ahead, such as seasoning the chicken and chopping veggies, but it’s best to cook the dish the day of serving to maintain freshness and texture, especially of the orzo and tomato topping.

Final Thoughts

This One Pan Pesto Chicken and Orzo Recipe is a delightful blend of freshness, comfort, and simplicity all rolled into one pan. If you’re looking for a dish that makes a weeknight meal feel special while being fuss-free, this recipe is absolutely for you. I can’t wait for you to try it and make it your own favorite for many dinners to come!

One Pan Pesto Chicken and Orzo Recipe

Ingredients You'll Need