One Pan Pesto Chicken and Orzo

4.95 from 19 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Main dish

Cuisine: Italian

Diet: Low Lactose

Servings:

Author: Jamie Vespa MS, RD

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