One Pan Chicken and Pesto Orzo

A bowl of pesto orzo garnished with parmesan with a fork in the bowl.

5 from 1 vote

One Pan Chicken and Pesto Orzo

This One Pan Chicken & Pesto Orzo will quickly become a family favourite! Made with simple, fresh ingredients, this easy weeknight dinner is ready in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: International

Allergen: Dairy - Can Be Made Dairy Free, Gluten - Can Be Made Gluten Free, Tree Nuts

Free From: EGG FREE

Servings: servings

Calories: 674kcal

Author: Lauren Woodger

Equipment

Ingredients

For The Pasta

300 g (2⅔ cups) orzo
6 tablespoon pesto
260 g ( 9 oz) cherry tomatoes
700 ml ( 3 cups ) chicken stock
2 handfuls spinach
½ medium onion
2 cloves garlic
1 teaspoon olive oil
salt & pepper
parmesan to garnish

For The Chicken

600 g ( 1.3 lb) chicken thighs
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon mixed herbs

Instructions

Slice the chicken into thin strips. Place in a large mixing bowl with the paprika, mixed herbs and salt & pepper. Stir until the chicken is coated in the herbs and spices.
Heat a large frying pan (skillet) over a medium heat. Add 1 tablespoon oil. When hot, add the chicken strips and cook for 5-6 minutes on each side until cooked through. Remove from the pan and set aside.
Whilst the chicken is cooking, chop your onion, garlic and cherry tomatoes.
If the pan is dry, add another tablespoon of oil. Add the chopped onion, garlic and orzo to the pan. Cook for 2-3 minutes until the onion is soft, stirring regularly.
Add the chicken stock and cherry tomatoes to the pan. Bring to the boil then reduce to a simmer and cook for 8-10 minutes, stirring regularly, until the orzo is tender but still holding its shape. ( If the pan dries out add a splash more water)
When the pasta is cooked, add the spinach and cook for a further minute until wilted, before stirring through the cooked chicken and pesto.
Garnish with parmesan before serving.

Video

Notes

See the recipe post for more detailed guidance and instructions.

Lauren’s Tips

Swap The Protein: If you don’t fancy chicken, try diced turkey, king prawns, tofu or even cooked sausage slices.
Make It Spicy: Sprinkle with chilli flakes just before serving to add some heat.
Keep Stirring: Orzo tends to stick to the bottom of the pan, so give it a gentle stir every now and then while it’s cooking.
Don’t Overcook The Orzo: Orzo cooks quickly, so keep an eye on it to avoid it turning mushy. It should be tender but still hold its shape.

How Can I Make This Allergy Friendly?

Make It Dairy-Free: Check the stock cube is dairy-free. Kallo organic chicken stock cubes are free from the top 14 allergens. Use a dairy-free parmesan instead of regular parmesan or just leave it out, the orzo is still delicious without it.

Make It Gluten-Free: Use a gluten-free orzo. Tesco has recently released a gluten-free version of their “Finest” orzo. Also, check your stock is gluten-free.

Make It Nut-Free: Double-check check your pesto is nut-free or make your own.

Nutrition