Name: One Pan Pesto Chicken and Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
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; 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

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This vibrant, one-pan pesto chicken and orzo brings together juicy chicken, fragrant basil pesto, tender orzo, and a fresh tomato-basil topping. It’s a weeknight-friendly dish that feels bright, comforting, and elegant all at once.

Why You’ll Love This Recipe

This dish captures the essence of late-summer flavors with minimal effort. The chicken is coated in pesto for an herby, savory crust, while the orzo simmers in broth and pesto for rich depth. A fresh tomato-basil topping adds brightness and contrast, making the whole dish feel balanced and satisfying. Everything cooks in one skillet—easy cleanup, maximum flavor. It’s family-friendly, adaptable, and perfect for busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
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

Season the chicken with 3/4 tsp salt and 1/4 tsp black pepper. Brush 1/4 cup pesto over both sides and let marinate for 15 minutes.
Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes without moving it. Flip and cook 2 more minutes. Transfer to a plate.
Add onion to the same skillet and cook for about 3 minutes until softened. Stir in red pepper flakes and orzo; toast for 1 to 2 minutes.
Add broth, remaining 1/4 cup pesto, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then nestle the chicken back into the pan. Sprinkle Parmigiano-Reggiano over the top. Reduce heat to medium-low, cover, and simmer for about 15 minutes until the orzo is al dente. If needed, uncover and cook 1 to 3 additional minutes to absorb excess liquid.
In a bowl, combine tomatoes, basil, garlic, and remaining 2 Tbsp olive oil. Season with a pinch of salt.
Spoon the tomato-basil topping over the cooked chicken and orzo. Add additional Parmigiano-Reggiano, if desired, and serve.

Servings and timing

This recipe serves 4 people, each portion including one chicken breast and about 1 cup of orzo with tomato topping.
Prep time: about 15 minutes
Cook time: about 25 minutes
Total time: roughly 40 minutes

Variations

Use chicken thighs for a richer, juicier result.
Swap chicken for shrimp—sear first, then add back at the end.
Add a handful or two of baby spinach to the orzo while it cooks.
Add 1/2 teaspoon red chili flakes for a spicier version.
Make it dairy-free by omitting the cheese.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in the microwave or in a skillet over medium heat, adding a splash of broth or water to loosen the orzo if needed.

FAQs

How do I keep the chicken from drying out?

Searing briefly and finishing the cooking in the orzo keeps the chicken moist and tender.

Can I use homemade pesto instead of jarred?

Yes, homemade pesto works beautifully as long as it’s thick and flavorful.

Can I substitute another pasta for orzo?

Small pasta shapes like ditalini can work, but cooking time and liquid ratios may vary.

Is this recipe gluten-free?

No, but you can use gluten-free orzo alternatives to adapt it.

Can I prepare the tomato topping ahead of time?

You can make it a few hours ahead, but add the basil close to serving so it stays vibrant.

What can I use instead of chicken broth?

Vegetable broth works well and keeps the flavor light.

Can I omit the cheese?

Yes, it can be left out for a dairy-free version.

How can I make this dish spicier?

Add more crushed red pepper flakes or a pinch of chili powder.

Will frozen chicken work?

Thaw fully before cooking to ensure even searing and proper cooking.

Can I double the recipe?

Yes, but use a larger skillet or cook the chicken in batches to maintain good browning.

Conclusion

This one-pan pesto chicken and orzo delivers a perfect balance of freshness, comfort, and convenience. With tender chicken, herb-rich orzo, and a bright tomato-basil topper, it’s a meal that feels both effortless and special. Whether for a weeknight dinner or a casual gathering, it’s sure to become a repeat favorite.

One Pan Pesto Chicken and Orzo