One Pan Chicken & Pesto Orzo – A Cozy Weeknight Skillet Dinner

One Pan Chicken & Pesto Orzo is the kind of dinner that delivers comfort, flavor, and ease all in one skillet. It’s a rustic yet vibrant dish that balances juicy seared chicken, creamy pesto-coated orzo, and tender vegetables — all cooked together for minimal cleanup.

This dish has Mediterranean roots, inspired by Italian flavors where fresh basil pesto and pasta shine in harmony. But here, we’re swapping traditional pasta for orzo — a rice-shaped pasta that absorbs flavor like a dream. The result is a silky, herbaceous meal with a hint of lemon, garlic, and parmesan that brings everything together beautifully.

If you’re craving a hearty but fresh one-pot meal, this Chicken & Pesto Orzo is a must-try. It’s perfect for weeknights, yet elegant enough to serve guests.

Ingredients Overview

Here’s a look at the essential ingredients and what makes each one special:

• Boneless, Skinless Chicken Thighs or Breasts: Chicken thighs offer juicier, more flavorful results, while breasts are leaner and cook a bit faster. Either option works well — just avoid overcooking to keep the chicken tender.

• Orzo Pasta: This small, rice-shaped pasta creates a creamy texture as it simmers in broth and absorbs flavors. It’s not to be confused with rice — orzo cooks faster and becomes rich without cream.

• Basil Pesto: The heart of the dish. Choose a high-quality store-bought pesto or make your own. Fresh pesto brings bright herbal notes and rich umami from parmesan and pine nuts.

• Chicken Broth: Cooking the orzo in broth instead of water adds depth. Low-sodium broth is ideal so you can better control the seasoning.

• Garlic & Shallots: Aromatic and sweet, they build the flavor base. You can substitute shallots with a small yellow onion if needed.

• Cherry Tomatoes: These roast in the pan as everything cooks, releasing sweetness and juiciness that complements the pesto.

• Baby Spinach: Wilts down into the orzo, adding nutrition and color. Kale or arugula are good swaps if you want more bite.

• Lemon Juice & Zest: Brightens the dish and balances the richness of the pesto and cheese.

• Parmesan Cheese: Adds savory depth and finishes the dish with a salty, creamy touch. Use freshly grated for best texture.

• Olive Oil & Seasonings: A simple combination of salt, pepper, and a dash of red pepper flakes helps round out the flavors.

Ingredient Variations

• Gluten-Free: Substitute orzo with a gluten-free small pasta or cooked quinoa (cook separately and stir in at the end).

• Dairy-Free: Use a vegan pesto and omit parmesan, or sub with nutritional yeast.

• Vegan Option: Replace chicken with canned chickpeas or roasted mushrooms, and use veggie broth and dairy-free pesto.

Step-by-Step Instructions

1. Prep the Ingredients

Dice your shallot and mince the garlic. Halve the cherry tomatoes. Pat the chicken dry, season with salt and pepper, and cut into bite-sized chunks if preferred.

2. Sear the Chicken

In a large skillet or sauté pan, heat olive oil over medium-high. Add the chicken and sear for 3–4 minutes on each side until golden brown and mostly cooked through. Remove and set aside.

3. Sauté the Aromatics

In the same pan, lower the heat to medium. Add a bit more oil if needed. Sauté shallots and garlic until soft and fragrant — about 2–3 minutes. Avoid browning too much to keep the flavor mellow.

4. Add Orzo and Tomatoes

Stir in the orzo and let it toast slightly for 1–2 minutes — this adds a subtle nuttiness. Then add cherry tomatoes and cook until they begin to blister and release juices.

5. Deglaze and Simmer

Pour in chicken broth, scraping up any browned bits at the bottom. Bring to a simmer, then return the seared chicken to the pan. Cover and let simmer for about 10–12 minutes, stirring occasionally to prevent sticking.

6. Stir in Pesto and Spinach

Once the orzo is tender and most liquid absorbed, stir in the pesto and spinach. The heat will wilt the greens quickly and create a luscious texture. Add lemon zest and juice at this stage.

7. Finish with Parmesan

Stir in freshly grated parmesan and adjust salt and pepper to taste. If needed, add a splash of broth to loosen the mixture.

8. Serve Warm

Serve straight from the skillet, garnished with extra parmesan, basil leaves, or a drizzle of olive oil.

Tips, Variations & Substitutions

• Avoid Overcooking the Orzo: Stir occasionally and check for doneness early. Orzo can go from perfectly al dente to mushy quickly.

• Homemade Pesto: Blend fresh basil, garlic, pine nuts, parmesan, lemon juice, and olive oil for a fresher flavor. You can also make pesto with spinach, arugula, or kale.

• Vegetable Add-ins: Zucchini, artichoke hearts, or peas pair beautifully with pesto and orzo.

• Spice Lovers: Add a pinch of red pepper flakes or a dollop of Calabrian chili paste.

• Meal Prep Tip: This dish keeps well for 3–4 days. Store in airtight containers and add a splash of broth when reheating.

Serving Ideas & Occasions

One Pan Chicken & Pesto Orzo is satisfying on its own, but it also pairs wonderfully with:

• A crisp green salad with lemon vinaigrette

• Garlic bread or warm focaccia

• Roasted asparagus or green beans

• A chilled glass of Sauvignon Blanc or sparkling water with lemon

It’s ideal for:

• Quick weeknight family dinners

• Casual dinner parties

• Cozy Sunday meal prep

• Picnic or potluck meals (it tastes great at room temp too)

The tender chicken, herby pesto, and silky orzo make this dish feel comforting and fresh at the same time — perfect for all seasons.

Nutritional & Health Notes

This dish offers a wholesome balance of protein, healthy fats, and complex carbs:

• Chicken delivers lean protein, important for muscle health and satiety.

• Orzo provides energy-sustaining carbs — and if you choose whole wheat orzo, even more fiber.

• Pesto brings heart-healthy fats from olive oil and nuts, while basil offers antioxidants.

• Spinach and tomatoes add essential vitamins like K, C, and folate.

For a lighter version, reduce the amount of orzo slightly and add extra greens or roasted vegetables. Portion control is easy with this one-pan dish, especially when served alongside a crisp salad.

FAQs

Q1: Can I make this dish ahead of time?

A1: Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days. Add a splash of broth or water when reheating to revive the creamy texture.

Q2: Is this recipe freezer-friendly?

A2: It’s best enjoyed fresh or refrigerated. Orzo can become mushy when thawed from frozen. If freezing, undercook the orzo slightly and cool completely before storing.

Q3: What type of pesto should I use?

A3: Any high-quality store-bought or homemade basil pesto works. For variety, try sun-dried tomato pesto or arugula pesto for a peppery twist.

Q4: Can I use bone-in chicken?

A4: You can, but it’s best to cook bone-in chicken separately and stir in at the end. Boneless cuts cook more evenly in a one-pan setting with orzo.

Q5: What can I substitute for orzo?

A5: Pearl couscous, small pasta shapes like ditalini, or even cooked farro can work — but adjust the cooking time and liquid accordingly.

Q6: How can I make it vegetarian?

A6: Skip the chicken and use white beans, chickpeas, or mushrooms instead. Use vegetable broth and a plant-based pesto.

Q7: Can I add cheese other than parmesan?

A7: Absolutely. Pecorino Romano offers a saltier, sharper edge, while goat cheese adds creaminess. Stir in just before serving.

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