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One Pan Chicken & Pesto Orzo Recipe

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

4.8 from 11 reviews

This One-Pan Chicken & Pesto Orzo is a delicious and easy-to-make weeknight dinner combining tender chicken pieces, creamy orzo pasta, vibrant basil pesto, and fresh cherry tomatoes. Cooked all in one pan, it offers a perfect balance of flavors with a zesty lemon finish and cheesy Parmesan topping, making it a wholesome and comforting meal ready in under 40 minutes.

Ingredients

Scale

Chicken & Protein

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

Pasta & Grains

  • 1 cup orzo pasta (about 8 ounces)

Liquids & Sauces

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

Vegetables & Aromatics

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

Oils & Fats

  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan cheese, plus more for serving

Herbs & Seasonings

  • ¼ cup fresh basil, chopped (optional garnish)
  • 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, slice the red onion thinly, mince the garlic, measure the orzo, chicken broth, pesto, Parmesan cheese, juice the lemon, and chop fresh basil if using.
  2. Sauté Aromatics and Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Cook the sliced red onion for 3-4 minutes until softened and translucent. Add minced garlic and red pepper flakes (if using); cook for 1 minute until fragrant, careful not to burn.
  3. Brown the Chicken: Add chicken pieces, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is browned but still slightly pink inside.
  4. Add Remaining Ingredients: Pour in chicken broth, scraping browned bits from the pan. Stir in orzo and halved cherry tomatoes. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes. Stir occasionally to avoid sticking and ensure even cooking until orzo is tender and liquid mostly absorbed.
  5. Stir in Pesto and Finish: Remove from heat and uncover. Stir in pesto and lemon juice thoroughly to coat the pasta and chicken in a creamy, vibrant sauce.
  6. Add Parmesan and Serve: Mix in grated Parmesan cheese. Taste and adjust salt and pepper as needed. Garnish with fresh basil and additional Parmesan if desired.
  7. Serve Immediately: Serve hot as is or alongside a fresh salad or crusty bread. Enjoy your flavorful, effortless one-pan meal!

Notes

  • Using low sodium chicken broth helps control salt levels in the dish.
  • Adjust red pepper flakes according to your spice preference or omit if desired.
  • If you prefer, substitute orzo with another small pasta, but cooking time may vary.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently with a splash of broth or water.
  • For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil.

Nutrition

Keywords: one pan chicken pesto orzo, easy chicken recipes, weeknight dinner, Italian pasta dish, creamy orzo with chicken, quick one pot meals

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