Skillet White Pesto Chicken and Orzo Recipe

If you’re searching for a dish that’s effortless enough for busy weeknights but impressive enough to steal the show at a holiday dinner, look no further than Skillet White Pesto Chicken and Orzo. Every bite is a gorgeous medley of creamy herbed sauce, sun-dried tomatoes bursting with flavor, juicy chicken, and tender orzo, all coming together in a single skillet for ultimate convenience. This is the kind of meal that instantly becomes a family staple, and trust me, once you try it, you’ll want to make it again and again!

Ingredients You’ll Need

The line-up here is straightforward, but every ingredient plays a special part in making Skillet White Pesto Chicken and Orzo sing. From the brightness of the sun-dried tomatoes to the silkiness of the cream and that unmistakable pesto punch, you can practically taste the layers of flavor just by looking at the list!

• Sun-dried tomatoes (1/2 cup, oil-packed, oil drained): These bring sweet-tart richness and vivid pops of color to the dish.
• Boneless chicken breasts or thighs (6): Use whichever cut you love more—they soak up all the flavors and stay juicy.
• Kosher salt and black pepper: The essential duo for seasoning your chicken and boosting overall depth.
• All-purpose flour (1/4 cup): Lightly coating the chicken helps it develop a lovely crust when seared.
• Italian seasoning (2 tsp): Layered, herby flavor that instantly elevates the dish.
• Salted butter (2 tbsp): Adds richness and helps toast the orzo for fantastic flavor.
• Garlic (2 cloves, chopped): Because what’s a great chicken skillet without a punch of garlic?
• Dry orzo pasta (1 cup): This little pasta acts like a flavor sponge, soaking up all the creamy, herby sauce.
• Chili flakes: Optional, but they add gentle heat and a pop of color.
• Chicken broth (1 1/2 cups): Adds savory depth and cooks the orzo perfectly.
• Heavy cream (1 cup): The secret to that luscious, silky sauce.
• Basil pesto (1/4 cup): Brings a burst of fresh, herby flavor—store-bought or homemade both work beautifully.
• Grated parmesan cheese (1/2 cup): Salty, nutty, and perfect for finishing the sauce.
• Fresh thyme (2 tbsp): Those little green leaves make every serving look—and taste—amazing.

How to Make Skillet White Pesto Chicken and Orzo

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 400°F so it’s piping hot when you need it. Next, drain 3 tablespoons of oil straight from the sun-dried tomato jar into your largest skillet with high sides—this is flavor gold! Roughly chop those vibrant tomatoes and set them aside. Getting this all organized now sets you up for kitchen success later.

Step 2: Season and Dredge the Chicken

Pat your chicken dry, then shower it generously with kosher salt and freshly cracked pepper. Pour the flour into a shallow bowl, then give each chicken piece a light toss—the flour gives you that fabulous golden crust when seared. Working with either chicken breasts or juicy thighs gives you options to please any crowd.

Step 3: Sear the Chicken

Place the skillet with the drained oil over medium-high heat. Arrange the floured chicken in a single layer and sear until each side is a gorgeous golden color, about 3–5 minutes per side. Sprinkle a teaspoon of Italian seasoning over the chicken as it cooks. Once they look irresistible, transfer the chicken to a plate to rest—don’t worry, they’ll finish cooking in the oven with the orzo.

Step 4: Build Flavor with Orzo and Sauce

In the same skillet and still soaking up all the fond from the chicken, melt in the butter. Sprinkle in the remaining Italian seasoning, add the chopped garlic and orzo, then season with chili flakes to your taste. Sauté everything together for about 2 minutes, letting the orzo get just a hint of golden color—this deepens the flavor. Pour in the chicken broth and let it come to a boil. Simmer for a few minutes while the orzo softens. Now swirl in the heavy cream, basil pesto, and those red gems of chopped sun-dried tomato. Slide the chicken and its juices back into the skillet, nestling it among the orzo. Shower the lot with parmesan on top.

Step 5: Bake to Finish

Pop the uncovered skillet into your preheated oven and bake for 10 minutes. The magic really happens here—the chicken finishes cooking gently while the orzo drinks in the sauce. When you pull it out, the sauce will be bubbling happily around the chicken, the cheese melted into a glossy blanket. Garnish straight away with the chopped fresh thyme and get ready for the best part: serving!

How to Serve Skillet White Pesto Chicken and Orzo

Garnishes

For a fresh finish, nothing beats a generous sprinkle of fresh thyme right over the top. Add a few extra shavings of parmesan, a flurry of cracked pepper, and maybe even some torn basil leaves for that herby perfume. The green and gold topping brings your Skillet White Pesto Chicken and Orzo straight to the dinner table spotlight.

Side Dishes

This skillet wonder is a meal all on its own, but if you want to round things out even more, a crisp, lemony arugula salad or some garlic-roasted green beans are perfect partners. Warm, crusty bread is brilliant for scooping up every last drop of that rich sauce, and a glass of chilled white wine wouldn’t hurt, either!

Creative Ways to Present

Get playful with presentation by serving Skillet White Pesto Chicken and Orzo family-style right from the skillet, letting everyone dig in together. For a fancier affair, carve the chicken and arrange it over pillowy clouds of orzo on each plate, drizzling sauce and scattering extra herbs on top. Individual baking dishes also turn this into a cozy dinner party starter.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply let the Skillet White Pesto Chicken and Orzo cool to room temperature before transferring to an airtight container. It keeps well in the fridge for up to three days, and the flavors might deepen with a night’s rest!

Freezing

To freeze, cool completely and separate into single-serve containers for easy future meals. While the texture of the orzo may soften slightly after freezing, the creamy sauce and boldly flavored chicken hold up well. Freeze for up to two months.

Reheating

When you’re ready to revisit this deliciousness, reheat Skillet White Pesto Chicken and Orzo in a covered skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. You can also microwave individual servings, stirring occasionally for even heating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay extra juicy and tender, but both cuts work beautifully in Skillet White Pesto Chicken and Orzo. Just adjust the initial searing time if your pieces are especially thick.

Is there a substitute for heavy cream?

You can swap in half-and-half or even whole milk for a lighter sauce, though it won’t be quite as rich. For a dairy-free option, try unsweetened coconut cream (just note the flavor will be a bit different).

What’s the best type of pesto to use?

Either homemade or store-bought basil pesto can work wonders in this recipe. If you love a stronger basil presence, homemade is especially delightful, but a good jar from the market keeps things extra-fast.

Can I make Skillet White Pesto Chicken and Orzo ahead of time?

You can prepare it up to the baking step, refrigerate, and then bake to finish when you’re ready to eat. Or, fully bake, store, and gently reheat. It’s still fantastic the next day!

Can I add vegetables to this dish?

Of course! Spinach, kale, or baby peas stir in wonderfully at the end. Roasted red peppers or sautéed mushrooms add another layer of flavor and extra color.

Final Thoughts

When you’re craving comfort but want to keep things exciting, Skillet White Pesto Chicken and Orzo is a total winner. I hope you give this one a try—there’s nothing quite as satisfying as gathering around the table to share a big, bubbling skillet of goodness with the people you love!

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