One Pot Pesto Chicken and Orzo

This juicy and flavorful Pesto Chicken and Orzo comes together quickly in just one pan and 30 minutes! Enjoy this simple meal without all the dishes.

One of the many reasons I love summer is the abundance of fresh produce growing in our gardens! Basil, in particular, always thrives in the bright summer sun, so I end up making some version of pesto at least once a week.

In this one-pot pesto chicken and orzo, I’m keeping things simple by encouraging you to use store-bought pesto, but you can very well use your own freshly made basil pesto (or another kind of pesto). I’ve included a quick recipe for pesto (aka basil pesto) below, but again, to make this one-pot recipe even easier, feel free to use store-bought! Let’s talk about why you should still make this recipe…

Why make this recipe?

a pot – that’s right! Everything cooks in one pot, which means cleanup is easy with minimal utensils.

full of nutrition – This Pesto Chicken has protein from chicken and zucchini for a well-balanced meal.

Ready in 30 minutes – This recipe can be ready in 30 minutes or less!

Required ingredients:

• olive oil – For cooking chicken and vegetables.
• chicken thighs – You can also use boneless, skinless chicken breasts.
• onion – Fragrance.
• zucchini – Feel free to swap in different summer vegetables or whatever you have on hand!
• cherry tomatoes – You can also use chopped tomatoes, but I like the pop of flavor from cherry or even grape tomatoes.
• rice grains – Orzo is a small pasta that cooks quickly. Orzo means “rice” in Italian because of its similar shape to rice.
• chicken soup – Used to cook orzo and add a little flavor. Feel free to use different ingredients, such as vegetables or beef, if you wish.
• pesto – You can use a 6.5 oz jar or about X cups homemade (see recipe below)
• salt+pepper – You can add flavors.
• parmesan cheese – You can substitute different shredded cheese.

How to Make One-Pot Pesto Chicken and Orzo

Step 1: Cook the chicken

Add 2 tablespoons olive oil to a large pot and bring to a simmer over medium-high heat. Add chicken and sprinkle with salt and pepper. Fry for about 3 minutes on each side. Remove chicken from pan and set aside.

Step Two: Cook the Vegetables

Add the green onions, zucchini and cherry tomatoes to the pot and cook over medium heat for 3-5 minutes. Stir in dry orzo and cook for 1-2 minutes.

Step 3: Cook the rice grains

Add the chicken broth, pesto, salt and pepper and bring the mixture to a boil. Reduce heat to low and stir in chicken and any juices. Cook uncovered for 10 minutes, or until all liquid is absorbed and chicken is cooked through. Be sure to stir occasionally to ensure the rice grains don’t stick to the bottom of the pot. Sprinkle with Parmesan cheese and serve warm.

How to Make Basil Pesto

Here is my basic recipe for basil pesto:

• 2 garlic cloves
• 1/4 cup pine nuts or walnuts (pine nuts are more traditional, but walnuts are a great substitute)
• 2 cups fresh basil or a large bunch
• 1/3 cup olive oil
• 1/3–1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt

I like to add everything to a food processor and puree it or to the desired consistency. Alternatively, you can use a more traditional mortar and pestle.

Storage instructions

Store in an airtight container in the refrigerator for up to 5 days.

More One Pot Recipes

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One Pot Pesto Chicken and Orzo

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This juicy and flavorful Pesto Chicken and Orzo comes together quickly in just one pan and 30 minutes! Enjoy this simple meal without all the dishes.

• author: Davida Leder
• Preparation time: 5 minutes
• Cooking time: 20 minutes
• total time: 25 minutes
• yield: 4 number of copies 1X
• category: dinner
• method: chef
• gourmet food: Italian

• 2 tablespoons olive oil
• 1 1/2 lb boneless skinless chicken thighs
• 1 onion, Chopped
• 1 large zucchini, Chopped
• 1 Dried Pints ​​of Cherry Tomatoes
• 2 cups Dry orzo pasta
• 2 cups chicken soup
• 1 x 6.5 oz jar pesto
• salt + pepper, Go and try it
• 1/2 cup Parmesan cheese shreds

1. Add 2 tablespoons olive oil to a large pot and bring to a simmer over medium-high heat.
2. Add chicken and sprinkle with salt and pepper. Fry for about 3 minutes on each side.
3. Remove chicken from pan and set aside.
4. Add the green onions, zucchini and cherry tomatoes to the pot and cook over medium heat for 3-5 minutes.
5. Stir in dry orzo and cook for 1-2 minutes.
6. Add the chicken broth, pesto, salt and pepper and bring the mixture to a boil.
7. Reduce heat to low and stir in chicken and any juices.
8. Cook uncovered for 10 minutes, or until all liquid is absorbed and chicken is cooked through. Be sure to stir occasionally to ensure the rice grains don’t stick to the bottom of the pot.
9. Sprinkle with Parmesan cheese and serve warm.
10. Can be stored in the refrigerator for up to 5 days.