Pesto Chicken and Orzo Skillet
This one pan pesto chicken and orzo is the ultimate easy weeknight dinner. Tender chicken, creamy pesto orzo and fresh veggies all come together in one skillet for a cozy, high-protein meal that’s packed with flavor.
Servings: 6
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
Serving: 1/6 recipe | Calories: 623kcal | Carbohydrates: 65g | Protein: 42g | Fat: 21g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 1202mg | Potassium: 296mg | Fiber: 10g | Sugar: 5g