Description
A vibrant one-pan dish featuring pesto-coated chicken, tender orzo simmered in broth and pesto, and a fresh tomato-basil topping. It’s flavorful, balanced, and perfect for weeknight dinners.
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
Instructions
- Season chicken with 3/4 tsp salt and 1/4 tsp black pepper. Brush with 1/4 cup pesto and let marinate for 15 minutes.
- Heat 2 Tbsp olive oil in a large skillet over medium heat. Sear chicken for 5 minutes without moving, flip, and cook another 2 minutes. Remove from skillet and set aside.
- Add onion to the same skillet and cook for about 3 minutes until softened. Stir in red pepper flakes and orzo; toast for 1–2 minutes.
- Add broth, remaining 1/4 cup pesto, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then nestle chicken into the orzo. Sprinkle Parmigiano-Reggiano over top. Reduce heat, cover, and simmer for 15 minutes. Uncover and cook an additional 1–3 minutes if needed to absorb excess liquid.
- In a small bowl, combine tomatoes, basil, garlic, and remaining 2 Tbsp olive oil. Season with a pinch of salt.
- Spoon tomato-basil topping over the chicken and orzo. Add extra cheese if desired and serve.
Notes
- Use chicken thighs for a juicier result.
- Swap chicken for shrimp—sear first, then add at the end.
- Stir in baby spinach with the orzo for added greens.
- Add more red pepper flakes for a spicier version.
- Use vegetable broth to keep it lighter or vegetarian (if omitting chicken).
- Make dairy-free by skipping the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with 1 cup orzo and topping
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
