One Pan Chicken & Pesto Orzo
Ingredients
- chicken breasts: 1.5 lbs, boneless, skinless chicken breasts, cut into 1-inch pieces. provides the lean protein base of the dish and becomes incredibly tender during cooking
- orzo pasta: 1 cup (about 8 ounces). this rice-shaped pasta cooks beautifully in one pan, absorbing flavors and creating a creamy texture
- chicken broth: 2 cups, low sodium. the cooking liquid for the orzo, infusing it with savory chicken flavor and helping to create a light sauce
- pesto: ½ cup, store-bought or homemade basil pesto. the star flavor of the dish, adding herbaceousness, garlic notes, and a vibrant green color
- cherry tomatoes: 1 pint, halved. adds a burst of sweetness and acidity, balancing the richness of the pesto and chicken
- red onion: ½ medium, thinly sliced. provides a mild onion flavor that complements the other ingredients without being overpowering
- garlic: 3 cloves, minced. essential aromatic that enhances the overall flavor profile and pairs perfectly with pesto and chicken
- olive oil: 2 tablespoons. used for sautéing the vegetables and browning the chicken, adding richness and preventing sticking
- lemon: 1, juiced. fresh lemon juice brightens the flavors and adds a zesty finish to the dish
- parmesan cheese: ¼ cup, grated, plus more for serving. adds a salty, umami flavor and a lovely cheesy finish
- fresh basil: ¼ cup, chopped, for garnish (optional). adds a fresh, aromatic touch and enhances the pesto flavor
- salt and black pepper: to taste. essential seasonings to enhance all the flavors and balance the dish
- red pepper flakes: ¼ teaspoon (optional). adds a subtle kick of heat if you enjoy a little spice
Directions
- 1
Prepare the Ingredients: Start by prepping all your 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 the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the sliced red onion and cook for about 3-4 minutes, until softened and slightly translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- 3
Brown the Chicken: Add the chicken pieces to the skillet and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through. It’s okay if the chicken is still pink inside at this stage, as it will finish cooking with the orzo.
- 4
Add Remaining Ingredients: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan (this adds extra flavor!). Stir in the orzo pasta and halved cherry tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly with a lid or foil, and simmer for 15-20 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Stir occasionally during cooking to prevent sticking and ensure even cooking of the orzo.
- 5
Stir in Pesto and Finish: Once the orzo is cooked and tender, remove the skillet from the heat and uncover. Stir in the pesto and lemon juice until everything is well combined and the pesto is evenly distributed. The sauce should be creamy and coating the orzo and chicken.
- 6
Add Parmesan and Serve: Stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped basil (if using) and extra Parmesan cheese.
- 7
Serve Immediately: Serve your One-Pan Chicken & Pesto Orzo immediately while it’s hot and flavorful. It’s delicious on its own or with a simple side salad or crusty bread. Enjoy your effortless and delicious weeknight dinner!