Description
Chicken Pesto Orzo is such an easy one pot meal and great for a quick weeknight dinner. It's ready to eat in under 40 minutes and really balanced with chicken, pasta and even a bit of veggies!
Ingredients
Scale
- 2 large chicken breasts, about 1 lb.
- 1 teaspoon + 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1/2 cup yellow onion, diced fine
- 2 garlic cloves, minced
- 1 cup dried orzo pasta
- 1 and 1/3 cup chicken stock
- 1/2 cup heavy cream + 2 tablespoons
- 1 teaspoon lemon juice
- 2 tablespoons pesto sauce, homemade pesto sauce or store bought
- 1/4 cup peppadew piquante peppers, roughly chopped
- 1 cup parmesan cheese, grated fine from the block
- 2 tablespoons fresh basil, cut fine in a chiffonade *to cut: stack 5 leaves, roll them up into a cylinder and cut perpendicular thin slices with your knife
- Optional: Lemon wedges for serving
Instructions
- Trim the chicken breasts and pat dry. Slice in half, though the width, to create 4 thinner chicken breasts total. Season both sides with 1 teaspoon salt, pepper, garlic powder, oregano, and dried basil.
- Place a 6 qt or larger dutch oven on the stovetop over medium heat and add in olive oil. Allow to heat up for a minute and add in chicken breast without overlapping them. Cook for 4-5 minutes, then flip and cook for another 4-5 minutes until the internal temperature reaches 165 degrees. Transfer to a cutting board and tent with foil.
- Optional: For a less brownish sauce, you can allow the pot to cool and clean before starting the next step. I like to leave it for flavor, but if it's really black bits, I would wash it because it may be bitter tasting. Reduce the heat to medium low and add in the butter. Toss in the onions and remaining 1/4 teaspoon salt and cook for a few minutes until softened.
- Add in garlic and orzo pasta and cook for about 90 seconds, stirring often.
- Pour in chicken stock and 1/2 cup heavy cream. Stir to combine. Cover and cook for 6 minutes, then uncover, stir and cook for another 5-7 minutes covered until the orzo is tender. Note: If the liquid has soaked up too much and the orzo isn't tender yet, stir in a few tablespoons of chicken stock and cover for 1-2 minutes. Repeat if necessary.
- Once the orzo is tender, reduce the heat to low and pour in remaining 2 tablespoons of heavy cream, lemon juice, pesto, and peppadew peppers. Stir to combine. Toss in the parmesan cheese and stir to combine. It should melt almost immediately.
- Slice the chicken into strips or dice and serve on top of the orzo pasta. Sprinkle over fresh basil and extra lemon wedges if desired. Serve and enjoy!
Notes
- The Chicken won't continue to cook in the sauce, so make sure it reaches 165 degrees before removing from the pan.
- Shred the cheese fresh from a block for the best melt. Bagged, pre-shredded cheese have anti-caking agents that don't melt well.
- If the chicken breast has cooled too much, place on top of orzo and cover for 1-2 minutes on low heat until warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American