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One Pan Pesto Chicken and Orzo with a fresh tomato-basil topping: the ultimate weeknight dinner. Easy, flavorful, and guaranteed to be a family favorite!
This recipe post is proudly sponsored by DeLallo. All opinions are my own.
Read more: One Pan Pesto Chicken and OrzoTable of Contents
Why You’ll Love this Pesto Chicken and Orzo
In an attempt to savor the end of summer, this recipe truly celebrates the best of the season.
While cherry tomatoes are as sweet as candy and herbs are at their punchy prime, we’re combining them in a streamlined, superbly delicious dinner.
You can’t beat a one-pan meal that delivers on both nutrition and flavor. The stars of this meal include pesto-marinated chicken, golden orzo pasta, salty-rich Parmigiano-Reggiano, and of course, the fresh tomato topper.
To cut back on ingredients and prep time, I look to DeLallo Simply Pesto, which bottles up fresh flavor with handpicked Ligurian basil and no additives or preservatives.
This pesto is a pantry staple in our home, and I have used it in a myriad of reader-favorite recipes, including this Pesto Tortellini Salad and Pesto Salmon.
Serve this Pesto Chicken and Orzo with a simple salad and you have a truly sensational summer dinner.
And if you love recipes like this, also check out my Harissa Shrimp and Orzo and Bruschetta Salmon Skillet.
Recipe Ingredients
- Chicken: You can boneless, skinless breasts or thighs in this recipe. Thighs are a little higher in fat, which makes them juicier and less likely to overcook.
- DeLallo Orzo Pasta: Made in Italy with an exclusive blend of the highest quality durum wheat, this small-cut pasta is quick-cooking and super versatile. The production of DeLallo pasta observes older traditions, which preserves the pasta’s color, texture and aroma. You can truly taste the difference in quality!
- DeLallo Simply Pesto: One of my favorite DeLallo products, and a staple in my cooking, this jarred pesto is fabulous in dressings and marinades, over pizza, or mixed into soup.
- Onion: To give the dish an aromatic edge. You can use yellow or sweet onion, or shallots.
- DeLallo Extra-Virgin Olive Oil: Made from cold-pressed, hand-selected Italian olives, this oil offers beautifully balanced, fresh olive flavor. Extra-virgin olive oil is rich in polyphenols, which offer anti-inflammatory benefits.
- Broth: You can use chicken, vegetable, or bone broth.
- Tomatoes: I prefer using cherry tomatoes, however you can also use plum, beefsteak, or Heirloom tomatoes.
- Basil: Fresh is best!
- Garlic: You need about 1 teaspoon of fresh garlic, which amounts to 1 large clove.
- Parmigiano-Reggiano: For a salty-rich finish.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Substitutions and Additions:
- Use Shrimp: If you’re trying to up your seafood ante, use shrimp instead of chicken! Sauté the shrimp first, then add it back to the skillet once the orzo is cooked.
- Make Spicy: Add 1/2 teaspoon chili flakes for a kick of spice.
- Add Spinach: Sneak in some greens by adding 1 to 2 handfuls of fresh baby spinach to the orzo mixture.
- Make Dairy-Free: Simply omit the cheese and this recipe is dairy-free (and just as delicious!)
Step-by-Step Instructions
Step 1: Marinate Chicken in pesto, and let sit for 15 minutes.
Step 2: Cook Chicken on both sides until golden.
Step 3: Sauté Onion in a large skillet until soft. Stir in orzo, and cook 1 to 2 minutes to lightly toast.
Step 4: Add Broth and Pesto to pan, and nestle chicken back in. Sprinkle cheese over top and bring mixture to a boil. Reduce heat, cover, and cook until orzo is al dente.
Step 5: Prepare Tomato-Basil Topping by combining tomatoes, basil, garlic, and olive oil in a medium bowl. Season with a pinch of salt.
Step 6: Garnish Pesto Chicken and Orzo with Parmesan and tomato topping, and serve.
Serving Suggestions:
This recipe is meant to be enjoyed as a full meal, however I do love pairing it with a simple side salad. Here are a few of my favorites:
- Cucumber Peach Salad: For a double dose of summer goodness!
- Smashed Cucumber Salad: The Feta-Dill Dressing is top-notch.
- Brussels Sprouts Salad: The mix of raw + roasted sprouts is truly elite.
- Warm Brussels Salad: Ready in right around 10 minutes!
More Delicious One Pan Dinners:
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!
One Pan Pesto Chicken and Orzo
Equipment
- Large skillet with fitted lid
- Mixing bowls
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
Instructions
- Prepare Chicken: Season chicken evenly with 3/4 tsp. salt and 1/4 tsp. black pepper. Brush 1/4 cup of the pesto evenly over both sides. Let sit for 15 minutes. (This is a good time to move onto step 4 and begin preparing the tomato-basil topping.)
- Cook Chicken: Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, arrange chicken in pan and cook, undisturbed, for 5 minutes, until golden. Flip, and cook 2 more minutes; transfer chicken to a clean plate. (The chicken will finish cooking in the orzo – the only goal here is to get a nice sear.)
- Cook Orzo Mixture: Add onion to pan and cook until softened, about 3 minutes. Stir in red pepper flakes and orzo; cook 1 to 2 minutes to lightly toast grains.Add broth, remaining 1/4 cup pesto, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring mixture to a boil and nestle chicken back into pan. Sprinkle Parmigiano-Reggiano cheese overtop and reduce heat to medium-low. Cover, and gently simmer for about 15 minutes, until the orzo is al dente.If the liquid is not mostly absorbed by this point, remove lid and continue cooking, uncovered, for 1 to 3 more minutes.
- Prepare Tomato-Basil Topping: Combine tomatoes, basil, garlic, and remaining 2 Tbsp. olive oil in a medium bowl. Season with a good pinch of salt.
- Garnish: Spoon tomato-basil mixture over chicken and orzo. Garnish with extra Parmigiano-Reggiano cheese, if desired, and serve.
Notes
- Store: Refrigerate leftovers in an airtight container for 3 days.
- Reheat: Rewarm individual portions in the microwave, or in a skillet over medium heat, adding a splash of water or broth to help rehydrate the orzo, as needed.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Made this recipe last night and it is a winner. Will make it again. One Q: I ended up with a burnt crust of orzo at the bottom of the pan while at medium-low.
The crust did not impact the meal.
I need to work on the right stove setting to balance the burnt vs getting the chicken to 165F internal?
I made this today and it was so delicious and so easy to make! I had to adjust the recipe a little but I will definitely be making this again!
Simple yet delicious. Love the idea of fresh tomatoes and basil topping.
Mad3 this on Friday. Super easy and REALLY delicious. Makes for great leftovers too!
This was a winner at my house!
I’m so glad you enjoyed it, Brian! Thank you for taking the time to leave a review!
I’m a fan of this recipe and had never tried orzo before. The recipe needed more liquids to finish the Orzo and I didn’t add any salt. We loved it !
I’m so glad you enjoyed it, Heike! Thank you for taking the time to leave a review!
Sooo tasty (just like all of Jamie’s recipes). Appreciate the fresh flavors and the one-pot cleanup! I made extra tomato basil and look forward to that on some toast later
I’m a pesto lover….this was so easy and flavorful!! Thank you!
Tried it last night and it was delicious!! We used Kirkland pesto (our personal favorite) and chicken thighs instead of breasts. Served with homemade garlic bread!
Do you think shrimp or fish would work in this dish in place of chicken? Maybe cook it separately and add it at the end?
So delicious had tonight !!
I used fresh basil,garlic, tomatoes from my garden. I didn’t have Orzo so I used penne pasta
Definitely will make again.