Lemony Chicken Pesto Orzo
Lemony Chicken Pesto Orzo
Ingredients
For the Chicken and Orzo
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1 lemon, zested and juiced
For the Pesto Sauce
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, shredded
Instructions
- 1
Prepare the pesto: In a food processor, combine basil, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth pesto forms. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min
- 2
Season the chicken: Pat the chicken pieces dry with paper towels. Toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 3
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Cook the orzo: In the same skillet, add the orzo pasta. Toast for 1-2 minutes, stirring constantly, until lightly golden. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 5
Combine and finish: Return the cooked chicken to the skillet with the orzo. Add the lemon zest and lemon juice. Stir in the prepared pesto until everything is well combined and coated. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 6
Serve immediately, garnished with fresh chopped parsley and shredded Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Lemony Chicken Pesto Orzo
For the Chicken and Orzo
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1 lemon, zested and juiced
For the Pesto Sauce
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, shredded
Instructions
- 1
Prepare the pesto: In a food processor, combine basil, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth pesto forms. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min - 2
Season the chicken: Pat the chicken pieces dry with paper towels. Toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 3 min - 3
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Cook the orzo: In the same skillet, add the orzo pasta. Toast for 1-2 minutes, stirring constantly, until lightly golden. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 5
Combine and finish: Return the cooked chicken to the skillet with the orzo. Add the lemon zest and lemon juice. Stir in the prepared pesto until everything is well combined and coated. Taste and adjust seasoning if necessary.
⏱️ 3 min - 6
Serve immediately, garnished with fresh chopped parsley and shredded Parmesan cheese, if desired.