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One Pan Chicken & Pesto Orzo Recipe

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★★★★★

4.9 from 88 reviews

This One Pan Chicken & Pesto Orzo is a delicious and effortless weeknight dinner that combines tender chicken, creamy orzo pasta, vibrant pesto, and fresh cherry tomatoes. Cooked all in one pan, this dish is packed with flavor, easy to prepare, and perfect for a wholesome meal that comes together quickly. The blend of garlicky pesto, lemon brightness, and Parmesan richness makes it a crowd-pleaser any day of the week.

Ingredients

Scale

Chicken

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

Pasta & Broth

  • 1 cup orzo pasta (about 8 ounces)
  • 2 cups low sodium chicken broth

Vegetables & Aromatics

  • 1 pint cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 3 cloves garlic, minced

Flavorings

  • ½ cup basil pesto (store-bought or homemade)
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • ¼ cup grated Parmesan cheese, plus more for serving
  • ¼ cup fresh basil, chopped (optional)
  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the Ingredients: Cut the chicken into 1-inch pieces, halve the cherry tomatoes, thinly slice the red onion, mince the garlic, measure out the orzo, chicken broth, pesto, 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 one more minute until fragrant, taking care not to burn the garlic.
  3. Brown the Chicken: Add the chicken pieces to the skillet, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
  4. Add Remaining Ingredients: Pour in the chicken broth, scraping the skillet bottom to incorporate browned bits, then stir in orzo and halved cherry tomatoes. Bring to a boil, reduce heat to low, cover tightly, and let simmer for 15-20 minutes until orzo is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
  5. Stir in Pesto and Finish: Remove skillet from heat, uncover, and stir in pesto and lemon juice until evenly combined, creating a creamy sauce coating the orzo and chicken.
  6. Add Parmesan and Serve: Stir in grated Parmesan cheese, taste and adjust salt and pepper as needed. Garnish with chopped fresh basil and extra Parmesan if desired.
  7. Serve Immediately: Enjoy your One-Pan Chicken & Pesto Orzo hot, optionally alongside a simple salad or crusty bread for a complete meal.

Notes

  • Use low sodium chicken broth to better control the saltiness of the dish.
  • Red pepper flakes are optional; add according to your spice preference.
  • Fresh basil garnish enhances the dish’s aroma but can be omitted if unavailable.
  • Be sure to stir occasionally while simmering the orzo to prevent it from sticking to the pan.
  • This recipe can be easily doubled for larger servings, but use a larger pan to maintain even cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

Keywords: One Pan Chicken Pesto Orzo, Easy Chicken Dinner, One Pot Pasta, Italian Chicken Orzo, Quick Weeknight Meal

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