One-Pot Pesto Chicken Orzo
Chicken and orzo simmered in one skillet — the orzo finishes risotto-creamy.
Method · 9 steps
- 1
Pat chicken thigh pieces dry and season with 1/2 tsp salt and black pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch deep skillet over medium-high until shimmering. Add chicken in a single layer — don't crowd — and sear 4 minutes without stirring to build a golden crust. Flip and cook 2 more minutes. Transfer to a plate.
- 3
Reduce heat to medium. Add remaining 1 tbsp oil and diced onion. Cook 3 minutes until translucent. Add garlic and red pepper flakes, cook 30 seconds.
- 4
Add dry orzo and toast 90 seconds, stirring, until the orzo turns pale gold and smells nutty — this is the move that adds depth.
- 5
Pour in chicken broth and scrape up any fond. Add remaining 1/2 tsp salt and bring to a simmer.
- 6
Return chicken to the pan along with any juices. Reduce heat to medium-low, cover, and simmer 10 minutes, stirring twice, until orzo is al dente and chicken registers 165°F.
- 7
Stir in pesto, halved tomatoes, and spinach. Cook uncovered 2 more minutes until spinach wilts and sauce thickens to coat the back of a spoon.
- 8
Off heat, stir in parmesan and lemon juice. The residual heat melts the cheese without breaking the sauce.
- 9
Let sit 2 minutes — orzo continues to absorb liquid and creaminess builds. Garnish with torn basil and extra parmesan.
Chef's notes
- →Toast the orzo in the chicken drippings. It's 90 seconds and it doubles the flavor.
- →Stir twice during the simmer — orzo likes to stick and scorch on the bottom.
- →Add the pesto off active boil. Boiling pesto turns the basil bitter and the color army-green.
Storage
Fridge 4 days. Orzo absorbs liquid overnight — reheat with 1/4 cup broth per portion to re-loosen.
