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Creamy Chicken Pesto Orzo (One Pot)

Creamy chicken pesto orzo in pot with lemons.
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5 from 1 review

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

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add in garlic and orzo pasta and cook for about 90 seconds, stirring often.
  5. 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. 
  6. 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.
  7. 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!

Equipment

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.

Find it online: https://simplymadeeats.com/19580/chicken-pesto-orzo/