Ingredients

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

1 cup orzo pasta (about 8 ounces)

2 cups low sodium chicken broth

½ cup basil pesto (store-bought or homemade)

1 pint cherry tomatoes, halved

½ medium red onion, thinly sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 lemon, juiced

¼ cup grated Parmesan cheese, plus more for serving

¼ cup fresh basil, chopped (optional, for garnish)

Salt and black pepper, to taste

¼ teaspoon red pepper flakes (optional)

Instructions

Step 1: Prepare the ingredients by cutting the chicken into 1-inch pieces, halving the cherry tomatoes, thinly slicing the red onion, and mincing the garlic. Measure out the orzo, chicken broth, pesto, and Parmesan cheese. Juice the lemon and chop the fresh basil if using.

Step 2: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the sliced red onion and cook for 3-4 minutes until softened and translucent. Add garlic and red pepper flakes if using, cooking for another minute until fragrant without burning the garlic.

Step 3: Add the chicken pieces to the skillet, season generously with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.

Step 4: Pour in the chicken broth, scraping the browned bits from the bottom of the pan for extra flavor. Stir in the orzo pasta and halved cherry tomatoes. Bring to a boil, then reduce heat to low and cover the skillet tightly with a lid or foil.

Step 5: Simmer covered for 15-20 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

Step 6: Remove the skillet from heat and uncover. Stir in the pesto and lemon juice until the sauce is creamy and evenly coats the chicken and orzo.

Step 7: Mix in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped basil and extra Parmesan if desired.

Step 8: Serve immediately for best flavor and enjoy with a side salad or crusty bread if you like.

Tips & Variations

Use homemade pesto for a fresher taste or swap basil pesto for sun-dried tomato pesto for a different flavor twist.

If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of ricotta cheese when adding the pesto.

For a bit of spice, increase red pepper flakes to your preferred heat level or add a dash of smoked paprika.

Swap chicken breasts for thighs for juicier meat that holds up well during cooking.

FAQs

Can I make this recipe dairy-free?

Yes, simply omit the Parmesan cheese or use a dairy-free cheese alternative. The dish will still be flavorful thanks to the pesto and chicken broth.

Is it possible to prepare this dish ahead of time?

You can chop and measure ingredients in advance, but for best texture and flavor, cook the orzo just before serving. Reheating may cause the orzo to absorb more liquid and become softer.