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One Pan Chicken & Pesto Orzo

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This one-pan chicken and pesto orzo combines tender chicken, creamy pesto sauce, and perfectly cooked orzo for a flavorful and convenient meal that’s quick to make and easy to clean up.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • ½ cup pesto sauce (store-bought or homemade)
  • ½ cup heavy cream
  • 1 cup cherry tomatoes, halved
  • Fresh basil, chopped (for garnish)
  • Parmesan cheese, grated (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper on both sides.
  2. Add chicken to the skillet and cook for 6-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
  3. In the same skillet, add orzo and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until orzo is tender and has absorbed most of the broth.
  4. While orzo cooks, slice cooked chicken into strips or bite-sized pieces.
  5. Once orzo is ready, stir in pesto sauce and heavy cream, mixing until everything is well coated and creamy.
  6. Add halved cherry tomatoes and stir to combine. Heat through for 2-3 minutes.
  7. Return sliced chicken to the skillet and toss everything together until chicken is warmed through.
  8. Serve immediately, garnished with fresh basil and a sprinkle of Parmesan cheese.

Notes

  • For added texture, try adding spinach, arugula, or roasted vegetables.
  • Swap chicken for shrimp or grilled chicken thighs for a richer flavor.
  • For a lighter option, use whole-wheat orzo or cauliflower rice.
  • Leftovers can be stored for up to 3 days in the fridge and reheated with a splash of chicken broth or cream.

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