One pan and 30 minutes is all it takes to make this Pesto Chicken Orzo. Seriously, this recipe is weeknight dinner magic. Packed with a restaurant quality flavor, this simple, meal-prep friendly meal is also the perfect go-to recipe for basil season!
Jump to:
One Pan Pesto Chicken Orzo
Nothing is better than a really simple recipe that gives you that restaurant quality result - unless that recipe also happens to be made in a single pan! This one-pan Pesto Chicken Orzo is that recipe. It’s also a great meal prep option - just prepare for a little jealousy from coworkers while they eat their cold sandwiches.
Like my Pesto Chicken Parmesan and chilled Pesto Orzo Salad this dish is filled with fresh, summer flavors and a fantastic recipe for basil season - try it with my Pistachio Basil Pesto - and for pesto lovers like me everywhere.
Serve it with some garlic bread and a mixed salad or roasted veg for an easy weeknight meal everyone will love.
Ingredients
- Boneless skinless chicken breast - cut into bite sized pieces. See the tips sections for using leftover or already cooked chicken instead of raw boneless chicken breasts.
- Yellow onion - white, red or sweet onion will also work
- Fresh garlic - minced
- Orzo pasta - uncooked. If you’d like to sub another small pasta, be sure to check out my post on the Best Orzo Substitutes for my top suggestions.
- Basil pesto - you can use store bought or homemade basil pesto
- Chicken broth or stock - I like to use low-sodium broth from Pacific Foods
- Light cream - or heavy cream or half and half
- Fresh baby spinach - you can use baby kale, if you prefer
- Olive oil - extra virgin
- Fresh lemon juice - use fresh squeezed juice for the best flavor
- Parmesan cheese - freshly grated
- Kosher Salt
- Black pepper - freshly ground
See recipe card for quantities.
Instructions
- Step 1: In a medium bowl, sprinkle chicken with salt and pepper and mix to coat.
- Step 2: Heat olive oil in a heavy-bottomed large skillet or dutch oven pot over medium heat. Add chicken in one even layer and cook on both sides. Set aside.
- Step 3: Add 1 tablespoon of olive oil to the skillet and add in the chopped onion and garlic. Cook, stirring for 2-3 minutes
- Step 4: Add dry orzo and cook, stirring occasionally, for 1 more minute to toast the pasta.
- Step 5: Add chicken stock, deglaze the pan, then add cream and lemon juice. Cook for 10 minutes.
- Step 6: Once the orzo absorbs most of the liquid, add the cooked chicken, pesto, and parmesan cheese. Stir to combine everything together.
- Step 7: Add the fresh spinach and stir until just wilted.
- Step 8: Serve and enjoy!
Storage and Reheating Tips
Allow any leftovers to cool completely before refrigerating. Store cooled orzo chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm leftovers on the stovetop over low heat to keep the creaminess. Add a splash of broth or water to loosen it up if it’s gotten too thick. You can also reheat on a medium setting in the microwave for 1 minute, the in 10 second intervals until heated.
Freezing: While this dish is best enjoyed fresh, you can freeze it if needed - just keep in mind that the texture of the orzo and chicken may change a bit after thawing. To freeze, let it cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
What to Serve with Pesto Chicken Orzo
This Chicken and Pesto Orzo goes great with a simple salad or some roasted vegetables and perhaps some garlic bread. And a glass of white wine if you’re feeling fancy. These are just a few of my top sides suggestions.
Salad Options: Serve a Greek Chickpea Salad, Beet and Feta Salad, Strawberry Tomato Caprese, or La Scala Chopped Salad as a starter or side.
Roasted or Grilled Veggies: This dish goes great with some simple grilled or roasted zucchini, Prosciutto Wrapped Asparagus, or Air Fryer Eggplant.
More Tips & Tricks
- A good quality basil pesto with fresh flavor should be used in this recipe. I recommend my Homemade Pistachio Pesto.
- Check my post Best Orzo Substitutes for my top suggestions for small pasta variations.
- Use a gluten-free pasta if needed
- If you have leftover rotisserie chicken (or any cooked chicken), just shred or chop it and stir it into the orzo at the end, just long enough to heat it through.
- Add some sun-dried tomatoes with the spinach or garnish with halved cherry tomatoes for a splash of color and extra flavor
- Light cream can be swapped for half and half or heavy cream, depending on your preferences.
- For a peppery flavor, you can also make pesto with arugula or baby kale.
- If the orzo seems thick to your liking when it’s done cooking, add another splash of broth or water to thin it out a little.
- Top with fresh chopped basil or some roasted pine nuts. You can also sprinkle on some red pepper flakes if you like a little heat.
FAQ
Short pasta like ditalini, small shells, or even pearl couscous can work, but the cooking time and liquid ratio may vary. Stick with orzo for best results unless you’re comfortable adjusting as you go.
Yes! That’s a great shortcut - if you have rotisserie chicken or leftover cooked chicken meat, shred or chop it and add to the orzo at the end. Stir and serve. Easy peasy!
Shrimp or cooked chickpeas would be great swaps! Just adjust the cook time as needed - shrimp cooks much faster, and chickpeas can be added in at the end with the pesto.
More chicken ideas
Looking for other recipes like this? Try these:
Recipe
Pesto Chicken Orzo
Ingredients
- 1 lb boneless skinless chicken breast cut into bite sized pieces
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 cup orzo uncooked
- ½ cup basil pesto
- 2 ¼ cup low-sodium chicken broth or stock
- ⅔ cup light cream
- 3 cups baby spinach fresh
- 2 tablespoon olive oil divided
- ½ lemon juice
- ¼ cup parmesan cheese grated, plus more for garnish
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- Place chicken breast pieces in a medium bowl, sprinkle with salt and pepper and mix to coat.
- Heat 1 tablespoon olive oil in a heavy-bottomed skillet or a wide dutch oven.
- Add chicken in one even layer and cook undisturbed on medium heat for 5 minutes, then flip and cook on the other side for 3-5 minutes, until golden brown and cooked through.
- Remove cooked chicken from the now empty skillet and transfer to a plate. Set aside. If your skillet has lots of brown bits stuck to the bottom - that's good. It's flavor!
- To the now empty skillet add 1 tablespoon of olive oil and chopped onion and garlic. Cook, stirring for 2-3 minutes, then add dry orzo and cook stirring for 1 more minute to toast.
- Pour in 1 cup of broth and stir with a wooden spoon to deglaze the pan (loosen all the brown bits).
- Add remaining broth, light cream and juice from ½ lemon. Bring to a boil, then reduce to a simmer and cook, stirring from time to time for 10 minutes.
- Once the orzo absorbs most of the liquid, add the cooked chicken, pesto and parmesan cheese. Stir to incorporate.
- Add baby spinach and stir it in until wilted. If the orzo is very thick, add another splash of broth or water.
- Serve with freshly grated parmesan garnished with fresh basil leaves.
Notes
Light cream can be swapped for half and half or heavy cream, depending on your preferences.
Nutrition
You may also like
Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Leave a Comment