Description
Skillet White Pesto Chicken and Orzo is a flavorful one-pan dish combining tender seared chicken breasts with creamy orzo pasta in a sun-dried tomato and basil pesto sauce. This comforting meal is finished with Parmesan cheese and fresh thyme for a perfect weeknight dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 boneless chicken breasts or thighs
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 tsp Italian seasoning, divided
Sun-Dried Tomato Oil and Base
- 1/2 cup oil-packed sun-dried tomatoes, oil drained (reserve 3 tbsp for skillet)
Cooking Ingredients
- 2 tbsp salted butter
- 2 cloves garlic, chopped
- 1 cup dry orzo pasta
- Chili flakes, to taste
- 1 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh thyme leaves
Instructions
- Preheat and Prepare Oil: Preheat the oven to 400°F (200°C). Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside for later use.
- Season and Dredge Chicken: Season the chicken breasts or thighs generously with kosher salt and black pepper. Place the all-purpose flour in a shallow bowl. Dredge each piece of chicken in the flour, tossing to coat evenly.
- Sear Chicken: Heat the skillet with the reserved sun-dried tomato oil over medium-high heat. Add the floured chicken pieces and sear them until golden brown on both sides, about 3-5 minutes per side. Sprinkle the chicken with 1 teaspoon of Italian seasoning. Once seared, remove the chicken from the skillet and place it on a plate.
- Sauté Aromatics and Orzo: In the same skillet, add the salted butter, remaining 1 teaspoon Italian seasoning, chopped garlic, orzo pasta, and chili flakes to taste. Cook everything together until the orzo is lightly golden, about 2 minutes.
- Add Liquids and Combine: Pour in the chicken broth and bring the mixture to a boil. Let it simmer uncovered for 3-5 minutes to slightly cook the orzo. Then, stir in the heavy cream, basil pesto, and chopped sun-dried tomatoes. Slide the seared chicken along with any juices from the plate back into the skillet. Sprinkle evenly with grated Parmesan cheese.
- Bake to Finish: Transfer the skillet to the preheated oven and bake uncovered for 10 minutes, or until the sauce is bubbling around the chicken and the chicken is cooked through.
- Serve: Remove from the oven and sprinkle fresh thyme leaves over the dish. Serve the chicken, creamy orzo, and sauce hot for a delicious meal. Enjoy!
Notes
- Use boneless, skinless chicken breasts or thighs based on preference; thighs will yield a juicier result.
- Adjust chili flakes according to desired heat level.
- Reserve the sun-dried tomato oil for added flavor when searing the chicken.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- For a lighter variation, substitute heavy cream with half-and-half or Greek yogurt, though this may affect creaminess.
Nutrition
- Serving Size: 1 chicken breast with orzo and sauce
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
