One Pan Pesto Chicken and Orzo
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This one pan pesto chicken and orzo is the kind of easy, flavor-packed dinner you’ll want on repeat. Tender chicken, creamy pesto orzo and fresh veggies all cook together in one skillet for a cozy, high-protein meal with minimal cleanup.
If you’ve made my pesto chicken and veggies recipe before, think of this one pan pesto chicken and orzo as the bulked-up version. It takes those same fresh, herby pesto flavors and turns them into a full meal with orzo, a creamy sauce, and plenty of veggies for something extra filling and hearty.
It’s one of those dinners that’s so good you’ll be going back for seconds. This one was a hit with my whole family, even both kiddos, which is always a win!
Table of Contents
Why I Love This Pesto Chicken and Orzo Skillet
- One pan = easy cleanup: Everything cooks in a single skillet like my one pan chicken sausage and orzo recipe, which means fewer dishes and an easy win on busy nights.
- Great for meal prep: This recipe makes a generous batch and reheats really well, so it’s perfect for lunches or dinners throughout the week.
- A guaranteed crowd-pleaser: Creamy, cozy, and packed with flavor. This one’s a hit with both kids and adults.
Ingredients Needed
- chicken – I used boneless, skinless chicken breast, but thighs also work. Thighs will be a bit juicier, while breast keeps it leaner.
- yellow onion + garlic – this combo builds the base of flavor and adds a savory, aromatic depth to the dish.
- dry orzo – a small pasta that cooks right in the pan and soaks up all the delicious pesto flavor. I like to buy whole wheat orzo because it contains more fiber than regular, but regular orzo works perfectly for this recipe.
- chicken broth – helps cook the orzo and adds extra depth. You can use regular broth or bone broth for a boost of protein.
- basil pesto – the star ingredient! Use your favorite store-bought pesto or make your own with my easy pesto recipe. If you want to switch things up my sun-dried tomato pesto would add a fun flavor to this dish.
- milk or half and half – makes the orzo extra creamy and rich.
- parmesan cheese – adds a salty, cheesy finish and helps thicken the sauce.
- cherry tomatoes – add a pop of freshness and a little sweetness.
- fresh spinach – wilts right into the dish for an easy veggie boost.
- fresh basil – brightens everything up at the end with fresh, herby flavor. Use more when serving if you’d like.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pesto Chicken and Orzo
Step 1: Heat a large skillet over medium heat with a bit of oil. Add the chicken pieces, season, and cook until lightly browned and mostly cooked through. Transfer to a plate and set aside.
Step 2: In the same skillet, cook the onion and garlic until softened and fragrant, scraping up any browned bits from the pan for extra flavor.
Step 3: Add the dry orzo to the skillet and cook for a minute or two, stirring frequently, until it’s lightly toasted.
Step 4: Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook until the orzo is tender and most of the liquid is absorbed, stirring occasionally.
Step 5: Stir in the pesto, milk (or half-and-half), and parmesan cheese until everything is smooth and creamy.
Step 6: Add the cooked chicken back to the pan along with the tomatoes, spinach, and fresh basil. Cook until the spinach is wilted and everything is heated through. Taste, adjust seasoning if needed, and serve with extra parmesan and basil on top.
Brittany’s Recipe Tips
- Don’t skip toasting the orzo: Cooking the orzo for a minute or two before adding the broth adds extra flavor and helps keep it from getting mushy.
- Don’t overcook the orzo: Orzo cooks quickly, so keep an eye on it to avoid a mushy texture. You want it to be tender but still have a little bite.
- Use a pesto you love: Pesto is the main flavor here, so use a high-quality store-bought option or homemade for the best results.
- Adjust the consistency as needed: If your orzo looks a little thick after cooking, just stir in a splash of broth or milk to loosen it up and make it extra creamy.
How to Store and Reheat
- Refrigerator: Let everything cool, then store in an airtight container in the fridge for up to 4 days. This recipe is great for meal prep and holds up really well.
- Reheating: Reheat leftovers in the microwave or on the stovetop over medium-low heat until warmed through. The orzo will thicken as it sits, so add a splash of chicken broth or milk to loosen it up and bring back that creamy texture.
Frequently Asked Questions
Orzo works best because it cooks quickly and gives this dish that creamy, risotto-like texture, so I wouldn’t recommend swapping it with something else.
You can, but it does require a few swaps. Use a dairy-free or vegan pesto (since traditional pesto contains parmesan), swap the milk for a dairy-free option, and either skip the parmesan or use a dairy-free alternative. Just note the flavor and creaminess will be slightly different.
Cooked shrimp or even white beans would work well here. Shrimp will cook quickly, so add it toward the end, while beans can be stirred in with the pesto.
More Easy Dinners to Try
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Pesto Chicken and Orzo Skillet
Ingredients
- 1 Tablespoon olive oil, divided
- 1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
- 1 cup chopped yellow onion
- 3-4 cloves garlic, minced
- 2 cups dry orzo
- 4 cups chicken broth, or bone broth
- ½ cup basil pesto
- ½ cup whole milk or half and half
- ½ cup grated parmesan cheese, plus more for serving
- 1 pint cherry tomatoes, halved
- 5 oz fresh spinach
- ¼ cup fresh basil, chopped, plus more for serving
Instructions
- Heat ½ Tablespoon olive oil in a large deep skillet over medium heat.0.5 Tablespoon olive oil
- One pan it hot, add chicken pieces and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 6–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer chicken to a plate and set aside.1.5 lbs boneless skinless chicken breasts, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper
- In the same skillet, add the remaining ½ Tablespoon oil, yellow onion and garlic. Cook for about 5 minutes, stirring often, until onion is translucent and fragrant.0.5 Tablespoon olive oil, 1 cup chopped yellow onion, 3-4 cloves garlic
- Add the dry orzo and cook for 1–2 minutes, stirring often, until lightly toasted.2 cups dry orzo
- Pour in the chicken broth along with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring the orzo to a boil and then cover and reduce to a simmer. Cook for 10-15 minutes or until orzo is cooked and most of the liquid is absorbed.0.5 teaspoon sea salt, 4 cups chicken broth, 0.25 teaspoon black pepper
- Stir in the pesto, milk (or half and half) and parmesan cheese until smooth and creamy.½ cup basil pesto, ½ cup whole milk or half and half, ½ cup grated parmesan cheese
- Add the cooked chicken back to the skillet along with the cherry tomatoes, spinach, and chopped fresh basil. Cook for 2–3 minutes, stirring, until the spinach is wilted and everything is heated through.1 pint cherry tomatoes, 5 oz fresh spinach, ¼ cup fresh basil
- Taste and add additional salt or pepper if needed. Serve warm topped with extra parmesan, fresh basil, and red pepper flakes if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. This recipe is great for meal prep and holds up well.
- Reheating: The orzo will thicken as it sits. Reheat in the microwave or on the stovetop with a splash of chicken broth or milk to bring back that creamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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