Creamy Pesto Orzo with Chicken
This creamy pesto orzo recipe with chicken is a delicious weeknight meal made in 45 minutes. Orzo is cooked with basil pesto and cream and served with perfectly seasoned chicken, right on top.
Ingredients
- ⅓ cup all purpose flour
- ¾ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 chicken breasts thinly sliced or pounded out to ½ inch thick
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 medium shallot minced
- 1 ½ cups orzo
- ½ cup dry white wine
- 3 cups chicken broth or stock
- ½ cup basil pesto store bought or homemade
- ½ cup heavy cream
- parmesan cheese freshly grated, for servings
Instructions
- In a small bowl, mix together the flour, Italian seasoning, garlic powder, salt and pepper and set aside.
- Heat a large skillet over medium heat on the stovetop. While the skillet is heating, dredge the chicken breasts in the seasoned flour mixture, shaking off any excess and then set them aside on a plate.
- Add the olive oil to the hot skillet and then melt the butter in it. When the butter stops foaming, add half of the chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through. Remove the chicken to rest on a plate and repeat with the remaining chicken.
- Add the shallot to the pan and cook for 1 minute until it starts to soften. Add the orzo and let it toast with the shallot for 2-3 minutes until it starts to turn golden brown.
- Deglaze the pan with the white wine, scraping any stuck on bits off of the bottom of the skillet.
- Add the chicken broth, pesto and cream and stir to combine. Bring the mixture to a boil and simmer for 10-12 minutes until the orzo is al dente.
- While the orzo is cooking, slice the chicken breasts into 1 inch wide pieces.
- When the orzo is cooked to al dente, serve it topped with the sliced chicken and freshly grated parmesan cheese.
Notes
- Slice or pound out the chicken thinly so it cooks quickly and evenly. Always cook chicken to a minimum temperature of 165˚ when check with a reliable meat thermometer.
- If at any time the butter and olive oil mixture or the chicken starts to brown too quickly, turn down the stovetop temperature.
- Don't let the orzo boil too rapidly or the sauce will evaporate before the orzo is cooked through. Let it cook until it is just al dente so it doesn't get too mushy.
- Let the chicken rest while prepping the orzo, before slicing it, or it will dry out.
Substitutions and Variations
- Orzo - Ditalini, macaroni or small shell pasta can also be used.
- Wine - Extra chicken broth can be substituted for the wine.
- Vegetarian - Omit the chicken.
- Dairy Free - Replace the butter for a dairy free substitute and the heavy cream for coconut cream. Unsweetened dairy free milk can also be used, but will make the orzo less creamy. The parmesan cheese can either be omitted or replace with a dairy free substitute or vegan parmesan. Make sure the pesto is dairy free too!
Make Ahead and Storage Instructions
The chicken can be made up to 24 hours ahead of time. After cooking, make sure to cool it completely and store in an airtight container in the refrigerator. While the orzo is cooking, the chicken can be reheated in the microwave or in a pan on the stovetop with a bit of olive oil. Slice and serve as directed. Leftovers will keep for 3-5 days in the refrigerator and can be reheated in a microwave or on the stovetop. A bit of cream or broth can be added to the orzo if it is too dry.Nutrition
Serving: 1cupCalories: 547kcalCarbohydrates: 38gProtein: 33gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 110mgSodium: 1201mgPotassium: 589mgFiber: 2gSugar: 3gVitamin A: 873IUVitamin C: 2mgCalcium: 85mgIron: 2mg
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