Description
This Skillet White Pesto Chicken and Orzo recipe combines tender seared chicken breasts with a creamy, flavorful sauce made from sun-dried tomatoes, basil pesto, and parmesan cheese. Cooked all in one skillet and finished in the oven, this dish offers a perfect balance of savory and herbaceous notes alongside a comforting orzo pasta base.
Ingredients
Units
Scale
Chicken and Coating
- 6 boneless chicken breasts or thighs
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 tsp Italian seasoning, divided
Sun-Dried Tomato and Sauce
- 1/2 cup oil-packed sun-dried tomatoes, oil drained (reserve 3 tbsp oil)
- 2 tbsp salted butter
- 2 cloves garlic, chopped
- 1 cup dry orzo pasta
- Chili flakes, to taste
- 1 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup basil pesto
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh thyme, for garnish
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 400°F. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set them aside for later use.
- Season and Flour Chicken: Season the chicken breasts with kosher salt and black pepper evenly. Place the all-purpose flour in a shallow bowl. Dredge each piece of chicken in the flour to coat thoroughly, shaking off any excess.
- Sear Chicken: Place the skillet with the sun-dried tomato oil over medium-high heat. Add the floured chicken breasts to the hot oil and sear until golden brown, about 3 to 5 minutes per side. While cooking, sprinkle 1 teaspoon of Italian seasoning over the chicken. Once browned, remove the chicken from the skillet and set aside on a plate, reserving any juices.
- Cook Orzo and Build Sauce: Reduce heat to medium. In the same skillet, add the salted butter, remaining 1 teaspoon Italian seasoning, and chopped garlic. Stir briefly until fragrant. Add the orzo pasta and season with chili flakes according to your heat preference. Cook the orzo until it turns lightly golden, about 2 minutes. Pour in the chicken broth and bring the mixture to a boil. Let it cook for 3 to 5 minutes until the broth is mostly absorbed.
- Finish Sauce and Bake: Lower the heat and stir in the heavy cream, basil pesto, chopped sun-dried tomatoes, and return the seared chicken pieces along with any reserved juices back into the skillet. Sprinkle the grated parmesan cheese evenly over the top. Transfer the skillet to the preheated oven and bake uncovered for 10 minutes, or until the sauce is bubbling and the chicken is cooked through.
- Serve: Remove from the oven and garnish with fresh thyme leaves. Serve the creamy white pesto chicken and orzo hot and enjoy your flavorful meal.
Notes
- Use boneless, skinless chicken thighs for a juicier alternative to breasts.
- If you don’t have fresh thyme, dried thyme can be used but use less due to its concentrated flavor.
- Adjust chili flakes for desired spice level or omit if you prefer a milder dish.
- This recipe can be prepared entirely on the stovetop if an oven is not available, by covering the skillet and simmering instead of baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with orzo and sauce)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
