WHY MAKE THIS RECIPE
One Pan Pesto Chicken and Orzo is a delightful dish that brings together juicy chicken, savory pesto, and tender orzo pasta—all made in just one pan! This recipe is perfect for busy weeknights when you need something quick, easy, and comforting. It is delicious, nourishing, and requires minimal cleanup, making it a win-win for any home cook. The combination of fresh ingredients like cherry tomatoes and basil adds brightness to the dish, while the creamy Parmigiano-Reggiano cheese takes the flavors to another level.
If you love meals that are both satisfying and flavorful, you’ll find this One Pan Pesto Chicken and Orzo to be a delightful addition to your dinner rotation. It balances rich, savory notes with fresh tastes, making it a dish everyone will enjoy. Plus, if you have leftovers, they taste just as good the next day!
HOW TO MAKE One Pan Pesto Chicken and Orzo
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
DIRECTIONS:
Prepare Chicken:
Start by seasoning the chicken even with 3/4 tsp. of salt and 1/4 tsp. of black pepper. Brush 1/4 cup of the pesto over both sides of the chicken. Set it aside and let it marinate for about 15 minutes. This is a good time to move on to preparing the tomato-basil topping.
Cook Chicken:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, arrange the chicken in the pan. Cook the chicken undisturbed for about 5 minutes, or until it gets a nice golden color. Flip the chicken and cook for another 2 minutes. Once done, transfer the chicken to a clean plate. Remember that the chicken will finish cooking in the orzo, so you only need to sear it well.
Cook Orzo Mixture:
In the same pan, add the chopped onion and cook for about 3 minutes until it softens. Next, stir in the crushed red pepper flakes and orzo, cooking for an additional 1 to 2 minutes to lightly toast the grains. Now it’s time to add the broth, remaining 1/4 cup of pesto, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring the mixture to a boil and nestle the chicken back into the pan. Top everything with the Parmigiano-Reggiano cheese and then reduce the heat to medium-low. Cover the pan and let it gently simmer for about 15 minutes, or until the orzo is al dente. If you find that the liquid is not mostly absorbed, simply remove the lid and continue cooking uncovered for another 1 to 3 minutes.
Prepare Tomato-Basil Topping:
While the chicken and orzo are cooking, combine the halved cherry tomatoes, chopped basil, minced garlic, and remaining 2 tablespoons of olive oil in a medium bowl. Season this mixture with a good pinch of salt and give it a gentle stir.
Garnish:
Once the orzo is cooked, spoon the tomato-basil mixture over the chicken and orzo. If desired, add extra Parmigiano-Reggiano cheese on top, and it’s ready to serve!
HOW TO SERVE One Pan Pesto Chicken and Orzo
One Pan Pesto Chicken and Orzo can be served straight from the pan for a rustic and homestyle touch. You can plate it up onto serving dishes and garnish with additional fresh basil and Parmesan cheese for a beautiful presentation. This dish pairs wonderfully with a crisp green salad or some steamed vegetables on the side. A simple glass of white wine, like a Chardonnay or Sauvignon Blanc, complements the flavors nicely. Eating it warm, while the cheese is still melting, enhances the flavors and provides a comforting experience.
HOW TO STORE One Pan Pesto Chicken and Orzo
If you have leftovers, storing them is easy. Allow the dish to cool to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 to 4 days. To reheat, simply pop it in the microwave or warm it up on the stovetop with a splash of broth to prevent it from drying out. This dish also freezes well—just seal it in a freezer-safe container, and it can last for about 2 to 3 months. Thaw in the refrigerator before reheating.
TIPS TO MAKE One Pan Pesto Chicken and Orzo
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Use Fresh Ingredients: Fresh basil, cherry tomatoes, and high-quality pesto will greatly enhance the flavor of your dish. Try making your own pesto if you have the time!
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Don’t Skip the Searing: Searing the chicken gives it a delicious golden crust and adds extra flavor to the dish. Ensure your skillet is hot enough before adding the chicken.
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Adjust the Spice Level: If you like a bit of heat, consider adding more crushed red pepper flakes or even a splash of hot sauce to the orzo mixture.
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Add Vegetables: Feel free to mix in other vegetables like spinach, bell peppers, or zucchini for added nutrition and flavor.
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Custom Pesto: Experiment with different types of pesto like sun-dried tomato, spinach, or arugula pesto for unique flavor profiles.
VARIATIONS
There are numerous ways to customize this One Pan Pesto Chicken and Orzo to suit your tastes! Here are a few variations you might enjoy:
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Protein Swap: Instead of chicken, you can use shrimp or a plant-based meat alternative for a different protein source.
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Whole Grains: If you want to make the dish healthier, substitute orzo with a whole grain like quinoa or whole wheat orzo.
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Cheese Choices: Try using different cheeses like feta or goat cheese for a tangy flavor.
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Nutty Flavor: Adding pine nuts or walnuts to the tomato-basil topping can provide a crunchy texture and nutty flavor.
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Herbs: Experiment with different herbs like thyme or oregano instead of basil for a different twist.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking it to ensure even cooking.
2. Can I make this dish ahead of time?
Yes, you can prepare the chicken and orzo mixtures separately and refrigerate them. Combine when ready to heat, and it will save you time on busy nights.
3. Is there a vegetarian version of this recipe?
Absolutely! Simply omit the chicken and use vegetable broth. You can stir in some roasted veggies or chickpeas to increase the protein content.
4. What can I serve with One Pan Pesto Chicken and Orzo?
A simple garden salad, garlic bread, or steamed green beans are excellent side dishes to serve alongside this meal.
5. Can I double the recipe?
Yes, you can easily double the ingredients in the recipe. Just ensure to use a larger skillet or cook in batches to avoid overcrowding.
Enjoy the simplicity and flavors of One Pan Pesto Chicken and Orzo. This dish could become a favorite in your household because of its ease and deliciousness!
One Pan Pesto Chicken and Orzo
Ingredients
Method
- Season the chicken with 3/4 tsp. of salt and 1/4 tsp. of black pepper. Brush 1/4 cup of the pesto over both sides of the chicken and let it marinate for about 15 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Arrange the chicken in the pan, and cook undisturbed for about 5 minutes, or until golden. Flip the chicken and cook for another 2 minutes. Transfer the chicken to a plate.
- In the same pan, add the chopped onion and cook for about 3 minutes until softened. Stir in the crushed red pepper flakes and orzo, cooking for an additional 1 to 2 minutes. Add the broth, remaining 1/4 cup of pesto, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to a boil and nestle the chicken back into the pan, topping with Parmigiano-Reggiano cheese. Cover and simmer for about 15 minutes, or until orzo is al dente.
- Combine the halved cherry tomatoes, chopped basil, minced garlic, and remaining 2 tablespoons of olive oil in a medium bowl, seasoning with a pinch of salt.
- Once the orzo is cooked, spoon the tomato-basil mixture over the chicken and orzo. Add extra Parmigiano-Reggiano on top if desired before serving.