Skillet White Pesto Chicken and Orzo Recipe

I absolutely love how rich and comforting this Skillet White Pesto Chicken and Orzo Recipe turns out every single time. When I first tried this dish, the combination of creamy pesto sauce with tender chicken and perfectly cooked orzo just blew me away. It’s one of those recipes that feels fancy yet comes together quickly, making it a total lifesaver for busy weeknights or casual dinner parties.

You’ll find that the flavor-packed sun-dried tomatoes and fresh herbs give it a deliciously hearty vibe that’s hard to beat. Plus, it all cooks in one skillet, which means fewer dishes and more time enjoying your meal—and honestly, who doesn’t want that? Whether you’re feeding a family or just craving comfort food with a twist, this Skillet White Pesto Chicken and Orzo Recipe is absolutely worth trying.

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Ingredients You’ll Need

These ingredients come together like a dream, balancing fresh herbs, creamy textures, and savory elements. When you grab your shopping list, pick sun-dried tomatoes packed in oil for the richest flavor, and don’t skip on fresh thyme—that little touch makes a big difference.

• Sun-dried tomatoes: Make sure to drain the excess oil for perfect skillet cooking but keep some on hand for flavor.
• Boneless chicken breasts or thighs: I’ve used both; thighs tend to be juicier, but breasts work great too.
• Kosher salt and black pepper: The foundation for seasoning any good chicken dish.
• All-purpose flour: Helps create a nice crust when searing the chicken.
• Italian seasoning: Adds that classic herby flair—an easy pantry staple.
• Salted butter: For richness and that golden sauté base.
• Garlic (chopped): Because garlic is never optional in my kitchen.
• Dry orzo pasta: Cooks quickly and soaks up all the lovely sauce.
• Chili flakes: Just a pinch to add a subtle heat kick.
• Chicken broth: The liquid that brings everything together with depth.
• Heavy cream: Swirls in to make your sauce luxuriously creamy.
• Basil pesto: Fresh tasting and packed with basil goodness.
• Grated parmesan cheese: The finishing touch for salty, nutty richness.
• Fresh thyme: Garnish and flavor booster with a fragrant herbal note.

Variations

I love how this recipe is so flexible—it’s really fun to tweak it depending on what you have or what you’re craving. You can easily swap things out or kick it up a notch with new ingredients, making it your own signature dinner.

• Use chicken thighs: My family goes crazy for the juicy, tender texture thighs provide in this dish.
• Make it vegetarian: Swap chicken for sautéed mushrooms or artichoke hearts for a delicious meatless twist.
• Spicy upgrade: Add a bit more chili flakes or a splash of hot sauce if you like an extra kick.
• Herb swap: Fresh basil or rosemary also work well if you don’t have thyme on hand.

How to Make Skillet White Pesto Chicken and Orzo Recipe

Step 1: Prep and Sear Your Chicken

Start by preheating your oven to 400° F. Drain about 3 tablespoons of oil from the sun-dried tomatoes into a large skillet with sides—this oil is packed with flavor, so it’s the perfect cooking base. Chop the sun-dried tomatoes roughly and set them aside for later. Then, season your chicken breasts or thighs generously with salt and pepper. Dredge each piece in all-purpose flour, coating evenly. This little step helps you get a golden crust when you sear the chicken.

Heat the skillet over medium-high heat and add the oil you saved. Place the chicken carefully in the hot skillet and sear for about 3-5 minutes per side, until both sides are beautifully golden. Sprinkle the chicken with 1 teaspoon Italian seasoning as it cooks. Once done, transfer the chicken to a plate but keep those delicious juices in the skillet—don’t wipe them away!

Step 2: Build the Flavor Base and Cook the Orzo

In the same skillet, toss in 2 tablespoons of salted butter along with another teaspoon of Italian seasoning and your chopped garlic. Sauté these just long enough for the garlic to become fragrant, about 30 seconds to 1 minute—don’t let it burn. Then stir in the orzo pasta and sprinkle a pinch of chili flakes to add that gentle heat I love. Cook everything together, stirring often, until the orzo turns lightly golden, about 2 minutes. This step adds a toasty depth of flavor to the pasta.

Step 3: Simmer the Sauce and Bake

Pour in 1 ½ cups of chicken broth and bring the mixture to a boil. Let it cook for 3-5 minutes, which allows the orzo to start absorbing the flavorful liquid. Then, stir in 1 cup heavy cream, ¼ cup basil pesto, and the chopped sun-dried tomatoes you set aside earlier. Slide the seared chicken back into the skillet along with any juices that have collected on the plate—this is flavor gold! Sprinkle grated parmesan cheese over everything, then transfer the skillet to your preheated oven.

Bake uncovered for 10 minutes, until the sauce is bubbling and the chicken is cooked through. This oven finish locks in creamy, cheesy goodness while melding all those fantastic flavors together.

How to Serve Skillet White Pesto Chicken and Orzo Recipe

Garnishes

I always finish this dish with a sprinkle of fresh thyme because it adds a subtle earthiness and brightness that complements the creamy sauce beautifully. A little extra grated parmesan or a squeeze of lemon juice on top also wakes up the flavors if you’re feeling fancy.

Side Dishes

This Skillet White Pesto Chicken and Orzo Recipe pairs wonderfully with a crisp green salad tossed in a simple vinaigrette or some roasted vegetables like asparagus or broccoli. Garlicky sautéed spinach makes a great green side that balances the richness perfectly.

Creative Ways to Present

For special occasions, I like to transfer each chicken breast and orzo portion to individual shallow bowls, then garnish with thyme sprigs and a drizzle of extra virgin olive oil. It feels a bit elevated but stays cozy and inviting—just like sharing a warm hug at the dinner table.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which I hope you do because they’re amazing), store them in an airtight container in the refrigerator for up to 3 days. I usually separate the chicken and orzo so the sauce retains its creaminess when reheated.

Freezing

I’ve frozen leftovers successfully a couple of times. Just be sure to cool it completely, then pack in a freezer-safe container. When you’re ready, thaw overnight in the fridge and reheat gently on the stove with a splash of broth or cream to restore creaminess.

Reheating

Reheating on the stovetop in a skillet with low heat is my favorite way to keep the sauce from separating and the chicken tender. Add a bit of chicken broth or cream, cover the pan, and warm through slowly. Microwaving works too, just stir every 30 seconds to keep it creamy.

FAQs

Final Thoughts

This Skillet White Pesto Chicken and Orzo Recipe is truly one of my go-to dishes when I want something that feels both comforting and a little special. It’s the kind of meal I happily make again and again because it hits all the right notes—creamy, herbaceous, and packed with flavor—and it’s so forgiving. I’m confident you’ll enjoy making (and eating) it just as much as I do, so give it a go and make it your own kitchen classic!

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