This succulent and flavorful pesto chicken and orzo comes together quickly in just one pot and 30 minutes! Enjoy this easy meal without all the dishes.

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

In this one pot pesto chicken and orzo I’m simplifying things by encouraging you to use store-bought pesto, however you can very much use your own freshly made basil pesto (or other kinds of pesto). Below I’ve included a quick recipe for pesto genovese (aka basil pesto) but again, to keep this one pot recipe extra simple feel free to use store-bought! Let’s chat about why else you should make this recipe…

Why Make this Recipe?

One pot – that’s right! Everything can be cooked in one pot, which means easy clean-up with minimal dishes.

Packed with nutrition – with protein from the chicken and zucchini for the veggies this pesto chicken makes a well balanced meal.

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

Ingredients Needed:

• Olive oil – for cooking your chicken and veggies.
• Chicken thighs – you can also use boneless, skinless chicken breasts as well.
• Shallot – an aromatic for flavor.
• Zucchini – feel free to replace with a different summer veggie or whatever you have on hand!
• Cherry tomatoes – You can use chopped tomatoes as well but I like the bursting flavor of cherry or even grape tomatoes.
• Orzo – orzo is a small pasta that cooks quickly. Orzo means “big rice” in Italian because its shape is similar to rice.
• Chicken stock – for cooking the orzo with a little added flavor. Feel free to use a different stock like veggie or beef if you prefer.
• Pesto – You can use a 6.5 oz jar or roughly X a cup of homemade (see recipe below)
• Salt + Pepper – you can add to taste.
• Parmesan cheese – you can replace with a different shredded cheese.

How to Make One Pot Pesto Chicken and Orzo

STEP 1: COOK CHICKEN

In a large pot add 2 tbsp of olive oil and cook over medium-high heat. Add in chicken and sprinkle with salt and pepper. Brown on each side for roughly 3 minutes per side. Remove chicken from pot and set aside.

STEP 2: COOK VEGGIES

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

STEP 3: COOK ORZO

Add in chicken stock, pesto and salt and pepper and bring mixture to a simmer. Lower heat to low and stir in chicken and any juices. Cook for 10 minutes, uncovered or until all liquid has been absorbed and chicken is cooked through. Be sure to stir occasionally to ensure orzo does not stick to bottom of pan. Sprinkle with parmesan cheese and serve warm.

How to Make Basil Pesto

Here’s my basic recipe for basil pesto:

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

I like to add everything to a food processor and pulse into well broken down or to desired consistency. Alternatively you could use a mortar and pestle which is more traditional.

Storage Instructions

Will keep in an airtight container in the fridge for up to 5 days.

More One Pot Recipes

Print