One Pan Pesto Chicken and Orzo
A creamy and comforting chicken dinner that comes together in just one pan.
dailyrecipesbook.comThis meal is a total lifesaver on busy weeknights when you want something delicious but hate doing dishes. Everything cooks in one skillet, so the orzo soaks up all those lovely juices from the chicken and the pesto for a really savory result.
My best tip is to use a good quality jarred pesto if you are short on time, but if you have fresh basil in the garden, making your own really makes this dish shine. It is hearty, satisfying, and always a hit with the family.
Ingredients
- 1 pound chicken breast, cut into bite sized pieces
- 1 tablespoon olive oil
- 1 cup dry orzo pasta
- 2 cups chicken broth
- 1/2 cup jarred basil pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- 1
Heat the olive oil in a large skillet over medium high heat.
- 2
Add the chicken pieces to the pan and season with salt and pepper.
- 3
Cook the chicken until it is browned on all sides and cooked through, then remove it from the pan and set it aside.
- 4
Add the dry orzo to the same pan and toast it for one minute, stirring constantly.
- 5
Pour in the chicken broth and bring the mixture to a simmer.
- 6
Cover the pan and cook for about eight to ten minutes, or until most of the liquid is absorbed and the orzo is tender.
- 7
Stir the pesto, cherry tomatoes, and cooked chicken back into the pan.
- 8
Cook for another two minutes until the tomatoes soften and everything is heated through.
- 9
Top with parmesan cheese and fresh basil before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the pasta dries out when reheating, just add a tiny splash of water or broth to bring back the creaminess. This dish pairs perfectly with a side of steamed broccoli or a crisp green salad.
Made this recipe? Let us know how it went.
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