One-Pan Chicken Pesto Orzo

$To make One-Pan Chicken Pesto Orzo, gather these simple ingredients: - Boneless, skinless chicken breasts - Orzo pasta - Low-sodium chicken broth - Cherry tomatoes - Fresh baby spinach - Pesto (store-bought or homemade) - Olive oil - Garlic powder - Salt - Pepper - Parmesan cheese - Fresh basil Each item plays a key role in creating a tasty dish. The chicken provides protein, while orzo gives a hearty base. Cherry tomatoes add sweetness and color. Fresh spinach brings in nutrients and brightness. Pesto ties all the flavors together with its herb-packed punch. Olive oil keeps everything moist, and garlic powder adds depth. Salt and pepper enhance the taste, and Parmesan cheese offers a rich finish. Finally, fresh basil elevates the aroma and presentation. With these ingredients, you're set for a delightful cooking experience! {{ingredient_image_2}} Start by heating two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add one pound of bite-sized chicken pieces. Season the chicken with salt, black pepper, and one teaspoon of garlic powder. Cook the chicken for about 5 to 7 minutes. Look for a golden brown color and make sure it is cooked through. Stir occasionally to cook evenly. After the chicken is done, add one cup of orzo pasta directly to the skillet. Stir it well so the orzo mixes with the chicken and absorbs all the flavors. Then, pour in two cups of low-sodium chicken broth. Increase the heat to bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Cover the skillet and let it simmer for about 10 minutes. The orzo should soak up most of the broth and become tender. After simmering, uncover the skillet. Gently stir in one cup of halved cherry tomatoes and one cup of fresh baby spinach. Add half a cup of pesto. Stir everything together. Cook for an additional 2 to 3 minutes. This lets the spinach wilt and all the ingredients heat through. Remove the skillet from heat. If you want, sprinkle a quarter cup of grated Parmesan cheese on top for extra flavor. For a nice finish, garnish with fresh basil leaves. This adds a pop of color and aroma to your dish. Serve it in bowls and enjoy your delicious one-pan chicken pesto orzo! To boost flavor, try adding these seasonings: - Crushed red pepper for heat - Lemon zest for brightness - Fresh herbs like parsley or cilantro You can also explore different types of pesto. Basil pesto is classic, but sun-dried tomato or arugula pesto can add a nice twist. Each type gives a unique taste to your dish. Cooking orzo perfectly is key. Make sure to stir the orzo often while it cooks. This helps prevent sticking. Always check for doneness a minute or two before the time is up. To avoid overcooked vegetables, add them at the right time. Cherry tomatoes and spinach need just a few minutes to soften. If you cook them too long, they can lose flavor and texture. Serving this dish can be fun! I love using bowls for a cozy feel. Add a sprinkle of Parmesan cheese on top for a creamy touch. For visual appeal, garnish with fresh basil leaves. A little drizzle of olive oil not only adds shine but enhances the taste. Enjoy the vibrant colors and aromas of your meal! Pro Tips Use Fresh Ingredients: Opt for fresh spinach and ripe cherry tomatoes for the best flavor and texture in your dish. Customize Your Pesto: Experiment with different types of pesto, such as sun-dried tomato or roasted red pepper, for a unique twist. Monitor Orzo Cooking: Keep an eye on the orzo as it cooks; you want it tender but still al dente for the perfect bite. Enhance Flavor with Lemon: A squeeze of fresh lemon juice before serving can brighten the dish and enhance all the flavors. {{image_4}} You can switch proteins in this dish. Shrimp works well instead of chicken. For a plant-based option, use tofu. Both options add unique flavors. Feel free to change up the veggies. Instead of spinach, try kale or zucchini. You can also add bell peppers for a sweet crunch. The goal is to use what you love. If you need a gluten-free meal, use gluten-free orzo. This keeps the dish tasty while meeting dietary needs. Always check labels to ensure the pasta is certified gluten-free. For a vegan version, skip the chicken and cheese. Use a vegan pesto made from nuts and herbs. This way, you still enjoy great flavor without animal products. Change the pesto flavor to mix things up. You might try sun-dried tomato pesto for a rich taste. Garlic or spicy pesto can add a kick too. Incorporating spices can elevate the dish. Try adding red pepper flakes for heat or lemon zest for brightness. Fresh herbs like thyme or oregano can also add depth. These small additions can make a big difference! To keep your One-Pan Chicken Pesto Orzo fresh, use airtight containers. Glass or plastic containers work well. Make sure the dish cools before sealing. Refrigerate leftovers within two hours. This helps keep food safe and tasty. The orzo will stay good for about three to four days in the fridge. When it’s time to enjoy leftovers, you have a few options. You can use a microwave or stovetop. If using the microwave, place the orzo in a bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This keeps the orzo from drying out. On the stovetop, heat gently over low heat. Add a splash of broth or water to keep it moist. Stir often to maintain the texture and flavor. You can freeze One-Pan Chicken Pesto Orzo for longer storage. Let it cool completely before freezing. Use a freezer-safe container or bag. Try to remove as much air as possible. This helps prevent freezer burn. The dish can last for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat on the stove with a little broth for best results. This keeps the orzo creamy and delicious. Yes, you can prepare One-Pan Chicken Pesto Orzo in advance. Here are some meal prep tips: - Cook and Cool: Make the dish and let it cool completely. This keeps the orzo from becoming mushy. - Store in Containers: Divide into portions and place in airtight containers. This makes it easy to grab later. - Refrigerate: You can store it in the fridge for up to three days. - Reheat: When ready to eat, warm it up in a skillet or microwave. Add a splash of broth to keep it moist. Pair this dish with some tasty sides. Here are a few ideas: - Garlic Bread: Crunchy and buttery, it complements the dish well. - Garden Salad: A fresh salad adds a nice crunch. Use mixed greens, cucumbers, and a light vinaigrette. - Roasted Vegetables: Carrots, zucchini, or bell peppers work great. They add color and flavor. - Steamed Broccoli: This adds a healthy touch and pairs well with pesto. Making pesto at home is easy and fun. Here’s a basic recipe: - Ingredients Needed: - 2 cups fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/2 cup extra virgin olive oil - 1/3 cup pine nuts (or walnuts) - 2 cloves garlic - Salt to taste - Instructions: 1. Combine basil, cheese, nuts, and garlic in a food processor. 2. Pulse until chopped. 3. While blending, slowly add olive oil until smooth. 4. Season with salt to taste. 5. Store in a jar with a layer of oil on top to keep it fresh. This homemade pesto adds fresh flavor to your orzo dish. Enjoy the bright taste! In this post, we covered an easy recipe for One-Pan Chicken Pesto Orzo. You learned about essential ingredients, step-by-step cooking methods, and tips to enhance flavor. Variations for different diets were shared, plus storage and reheating info. You now have the tools to make a tasty meal. This recipe is flexible, so feel free to experiment. Enjoy your cooking journey, and delight in your delicious dish!$

One-Pan Chicken Pesto Orzo

A delicious one-pan meal featuring chicken, orzo pasta, and fresh vegetables, all tossed in pesto.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
1 cup orzo pasta
2 cups low-sodium chicken broth
1 cup cherry tomatoes, halved
1 cup fresh baby spinach
1/2 cup store-bought or homemade pesto
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
to taste salt and freshly ground black pepper
1/4 cup grated Parmesan cheese (optional)
to garnish fresh basil leaves

Instructions

In a large, deep skillet, warm the olive oil over medium-high heat. Once hot, add the bite-sized chicken pieces. Season with salt, black pepper, and garlic powder. Cook for approximately 5-7 minutes, or until the chicken is golden brown and cooked through, stirring occasionally for even cooking.
After the chicken has browned, add the orzo pasta directly to the skillet. Stir well to ensure the orzo is evenly combined with the chicken and coated in the flavors.
Pour the chicken broth over the mixture in the skillet. Increase the heat to bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and allow it to simmer for about 10 minutes. The orzo should absorb most of the liquid and become tender.
After 10 minutes, uncover the skillet and gently stir in the halved cherry tomatoes, fresh baby spinach, and prepared pesto. Cook for an additional 2-3 minutes, stirring frequently, until the spinach wilts and everything is heated through.
Remove the skillet from heat. If you like, sprinkle grated Parmesan cheese over the top for an extra layer of flavor before serving.
For a fresh finish, garnish with torn basil leaves to enhance the aroma and presentation.

Notes

Serve in bowls with fresh basil and a drizzle of olive oil for added flavor.

Keyword chicken, one-pan meal, pasta, pesto