Description
This One Pan Pesto Chicken and Orzo is a flavorful and comforting meal that combines tender pesto-marinated chicken with perfectly cooked orzo pasta, finished with a fresh tomato-basil topping. Cooked in a single skillet, this dish is quick to make, making it ideal for busy weeknights while still feeling special enough for guests.
Ingredients
Chicken
- 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
Cooking
- 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
Topping
- 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
Instructions
- Prepare Chicken: Season the chicken evenly with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Brush 1/4 cup of the pesto evenly over both sides of the chicken. Let it sit for 15 minutes to allow the flavors to meld. During this time, you can start preparing the tomato-basil topping in step 4.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, place the chicken in the pan and cook undisturbed for 5 minutes until it develops a golden sear. Flip the chicken and cook for 2 more minutes. Remove the chicken from the skillet and transfer to a clean plate. The chicken will finish cooking later with the orzo.
- Cook Orzo Mixture: In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in a pinch of crushed red pepper flakes and the orzo pasta, cooking for 1 to 2 minutes to lightly toast the grains. Pour in the broth, add the remaining 1/4 cup pesto, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, nestle the chicken back into the pan, and sprinkle the Parmigiano-Reggiano cheese over the top. Reduce the heat to medium-low, cover, and gently simmer for about 15 minutes until the orzo is al dente. If the liquid isn't mostly absorbed after 15 minutes, remove the lid and cook uncovered for another 1 to 3 minutes.
- Prepare Tomato-Basil Topping: In a medium bowl, combine the halved or quartered cherry tomatoes, chopped fresh basil, minced garlic, and the remaining 2 tablespoons of olive oil. Season the mixture with a good pinch of salt and stir to combine.
- Garnish and Serve: Spoon the tomato-basil topping over the chicken and orzo. Garnish with extra freshly grated Parmigiano-Reggiano cheese if desired. Serve warm and enjoy!
Notes
- Use lower-sodium broth to control salt levels in the dish.
- Chicken thighs or breasts both work well; thighs offer more moisture and flavor.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- You can substitute basil pesto with sun-dried tomato pesto for a different flavor profile.
- For a vegetarian version, use vegetable broth and replace chicken with firm tofu or sautéed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
