Description
A one-pan meal that combines juicy chicken, creamy orzo, and flavorful basil pesto for a quick and delicious dinner with minimal cleanup.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into portions
- 1 ½ cups orzo pasta
- ½ cup pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 cups chicken broth
- ½ cup Parmesan cheese, shredded
- ¼ cup heavy cream (optional, for creaminess)
- Salt & black pepper to taste
- ½ tsp red pepper flakes (optional, for spice)
- 2 tbsp olive oil
Instructions
-
Season the Chicken
- Pat dry and season with salt, pepper, and red pepper flakes.
-
Sear the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear chicken 3-4 minutes per side until golden brown. Remove and set aside.
-
Toast the Orzo
- Add 1 tbsp olive oil and minced garlic to the pan. Sauté for 30 seconds.
- Stir in orzo, toasting for 2 minutes until lightly golden.
-
Simmer Everything Together
- Pour in chicken broth, scraping up browned bits.
- Return chicken to the pan, cover, and simmer for 10-12 minutes.
-
Add Pesto & Tomatoes
- Stir in pesto and cherry tomatoes, mixing to coat everything evenly.
-
Finish with Parmesan & Cream
- Once orzo is tender, remove from heat.
- Sprinkle Parmesan cheese, stir in heavy cream (if using).
-
Serve & Enjoy!
- Let rest 5 minutes, garnish with fresh basil and extra Parmesan.
Notes
- For extra flavor, marinate chicken in pesto for an hour before cooking.
- Substitutions: Swap chicken for shrimp, tofu, or turkey.
- Make it dairy-free: Use nutritional yeast instead of Parmesan and skip the heavy cream.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian, Mediterranean