Description

This One Pan Chicken & Pesto Orzo is a simple yet flavorful meal that combines tender chicken, creamy pesto, and tender orzo pasta all cooked together in one pan for easy preparation and comforting taste. Perfect for a quick weeknight dinner, this recipe delivers a harmonious blend of savory chicken, fresh cherry tomatoes, and cheesy Parmesan that warms you from the inside out.

Ingredients

Scale

Protein and Main Ingredients

1 lb chicken breast, diced
1 cup orzo pasta
1 cup pesto sauce

Liquids and Broth

2 cups chicken broth

Vegetables and Cheese

1 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese

Seasonings

Salt and pepper to taste
1 tbsp olive oil (for cooking chicken, estimated)

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Instructions

Heat the pan: In a large pan, heat oil over medium heat until shimmering to prepare for cooking the chicken.
Cook the chicken: Add the diced chicken to the pan and season it generously with salt and pepper. Cook, stirring occasionally, until the chicken pieces are browned on all sides, indicating they are nearly cooked through.
Add orzo: Stir in the orzo pasta with the chicken and cook for about 2 minutes. This step helps toast the orzo slightly, adding a nutty flavor.
Pour broth and cook: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 10 minutes. This allows the orzo to absorb the liquid and become tender.
Add pesto and tomatoes: Uncover the pan and stir in the pesto sauce along with the halved cherry tomatoes. Mix well to distribute the pesto evenly.
Simmer again: Continue cooking the mixture for an additional 5 minutes uncovered, allowing the flavors to blend and the tomatoes to soften slightly.
Finish with Parmesan: Remove the pan from heat and stir in the grated Parmesan cheese until melted and incorporated, then serve hot.

Notes

Use fresh pesto for the best flavor, or substitute with store-bought for convenience.
Chicken thighs can be used instead of chicken breast for a juicier texture.
Adjust seasoning with additional salt and pepper after cooking if needed.
For a creamier dish, stir in a splash of cream or milk before adding Parmesan cheese.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or water.