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One Pan Chicken & Pesto Orzo Recipe

One Pan Chicken & Pesto Orzo Recipe
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★★★★★

5 from 8 reviews

A vibrant, easy-to-make one-pan meal featuring tender chicken pieces cooked with creamy orzo pasta, tossed in fragrant basil pesto, juicy cherry tomatoes, and finished with Parmesan cheese and fresh lemon juice for a bright, flavorful dish perfect for any weeknight dinner.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

Orzo and Vegetables

  • 1 cup orzo pasta (about 8 ounces)
  • 1 pint cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 3 cloves garlic, minced

Liquids and Oils

  • 2 cups low sodium chicken broth
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • ½ cup basil pesto (store-bought or homemade)

Cheese and Garnishes

  • ¼ cup grated Parmesan cheese, plus more for serving
  • ¼ cup fresh basil, chopped (optional, for garnish)

Seasonings

  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the Ingredients: Cut the chicken breasts into 1-inch pieces. Halve the cherry tomatoes and thinly slice the red onion. Mince the garlic. Measure out the orzo, chicken broth, pesto, and Parmesan cheese. Juice the lemon and chop the fresh basil if using.
  2. Sauté Aromatics and Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add sliced red onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, careful not to burn the garlic.
  3. Brown the Chicken: Add chicken pieces to the skillet, season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
  4. Add Remaining Ingredients: Pour chicken broth into skillet, scraping browned bits from the bottom. Stir in orzo pasta and halved cherry tomatoes. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes until orzo is tender and most liquid absorbed, stirring occasionally to prevent sticking.
  5. Stir in Pesto and Finish: Remove skillet from heat, uncover, and stir in pesto and lemon juice until well combined, creating a creamy sauce coating the orzo and chicken.
  6. Add Parmesan and Serve: Stir in grated Parmesan cheese. Adjust seasoning with salt and pepper if needed. Garnish with fresh chopped basil and extra Parmesan cheese if using.
  7. Serve Immediately: Serve the dish hot, accompanied by a simple side salad or crusty bread for a complete, effortless meal.

Notes

  • Use store-bought pesto for convenience or homemade pesto for fresher flavor.
  • Adjust red pepper flakes to your desired level of spiciness or omit for no heat.
  • Ensure the skillet is tightly covered during simmering to cook the orzo evenly and prevent drying out.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of chicken broth or water to restore creaminess.
  • For gluten-free option, substitute orzo with gluten-free pasta or rice.

Nutrition

Keywords: one pan chicken recipe, pesto orzo, easy weeknight dinner, chicken pasta skillet, basil pesto chicken, creamy orzo recipe

Find it online: https://thehungrymason.com/one-pan-chicken-and-pesto-orzo-recipe/