Chicken Pesto Orzo

Chicken Pesto Orzo is a rich and satisfying dish that features crispy pan-fried chicken breasts served over a creamy, cheesy pesto-infused orzo. With golden-brown breaded chicken and tender pasta coated in a luscious sauce, this meal delivers comfort and flavor in every bite.

Why You’ll Love This Recipe

I love how this Chicken Pesto Orzo brings together crispy, juicy chicken with the creamy, herbaceous richness of pesto pasta. The seasoned breadcrumb coating gives the chicken an irresistible crunch, while the orzo, simmered and finished in a creamy Parmesan and pesto sauce, is the perfect pairing. It’s a complete, comforting meal that feels indulgent but is surprisingly easy to pull together. Whether I’m cooking for a weeknight dinner or serving guests, this dish always impresses.

Ingredients

For the Chicken:

• 1 large chicken breast, butterflied and pounded thin

• ½ cup plain breadcrumbs

• ⅓ cup all-purpose flour

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• ½ teaspoon salt

• 1 egg, mixed with a little water

• 1 tablespoon butter

• 3 tablespoons olive oil

For the Pesto Orzo:

• 1 tablespoon butter

• 1 cup dry orzo pasta

• 2 cups water

• ½ cup light cream

• ¼ cup fresh shredded Parmesan cheese (plus more for garnish)

• ½ cup pesto (store-bought or homemade)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Creamy Pesto Sauce:

1. In a small bowl, whisk together the light cream and pesto until smooth. Set aside to let the flavors meld.

Toast and Cook the Orzo:

2. In a pot over medium heat, melt 1 tablespoon butter. Add the orzo and toast, stirring occasionally, for about 4 minutes until lightly golden.

3. Add 2 cups of water, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, or until the water is mostly absorbed and the orzo is al dente.

Prepare the Chicken Dredge:

4. Set up three shallow bowls: one with whisked egg and water, one with the flour mixed with salt and half the garlic powder, and one with breadcrumbs, Italian seasoning, and remaining garlic powder.

Coat the Chicken:

5. Dredge each piece of chicken in flour, then egg, then breadcrumbs. Press lightly so the coating adheres.

Cook the Chicken:

6. In a large pan over medium heat, melt 1 tablespoon butter with 3 tablespoons olive oil.

7. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Transfer to a plate and tent with foil to keep warm.

Finish the Orzo:

8. Stir the creamy pesto mixture into the cooked orzo over low heat. Cook for 2-3 minutes, stirring frequently.

9. Add Parmesan and stir until melted and fully incorporated.

Serve:

10. Slice the chicken into strips. Plate the creamy pesto orzo and top with the sliced chicken.

11. Garnish with extra Parmesan and fresh basil if desired.

Servings and Timing

• Servings: 2

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Gluten-Free: Use gluten-free breadcrumbs and flour for a gluten-free version.

• Low-Carb: Swap orzo for cauliflower rice or zucchini noodles for a low-carb twist.

• Different Pesto: Try sun-dried tomato or arugula pesto instead of classic basil pesto.

• Add Veggies: Stir in sautéed spinach, peas, or roasted cherry tomatoes to the orzo for added nutrients and color.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a skillet over medium heat with a splash of cream or milk to loosen the sauce. Avoid microwaving the chicken too long to maintain its crispiness.

FAQs

Can I use store-bought pesto?

Yes, I often use a good-quality store-bought pesto for convenience, but homemade pesto brings fresher, brighter flavor.

Can I use chicken thighs instead?

Yes, boneless chicken thighs work great in this recipe. Just make sure they’re pounded thin for even cooking.

What’s the best way to toast the orzo?

Toasting the orzo in butter before boiling brings out a nutty depth. I stir it constantly until it turns golden before adding liquid.

Can I make this dish ahead of time?

I recommend making the components ahead separately, then assembling and reheating right before serving for best texture and flavor.

How do I keep the chicken crispy?

To maintain crispiness, I serve the chicken right after pan-frying and avoid storing it in the orzo. If storing, keep the components separate.

What can I use instead of cream?

You can substitute with half-and-half, whole milk, or even full-fat coconut milk for a dairy-free option.

Can I add cheese to the chicken coating?

Yes, adding a tablespoon of grated Parmesan to the breadcrumb mix gives the chicken extra flavor and crispiness.

Can I make this dish without cream?

Yes, you can omit the cream and use a bit more pesto and some reserved pasta water to coat the orzo.

Is this dish kid-friendly?

Absolutely. It’s creamy, cheesy, and mild in flavor—perfect for picky eaters.

What type of Parmesan should I use?

Freshly shredded Parmesan melts best and adds the most flavor. Avoid pre-grated Parmesan with additives.

Conclusion

Chicken Pesto Orzo is a comforting and flavorful meal that combines crispy chicken with creamy, cheesy pesto pasta. It’s the perfect dish when I want something satisfying yet easy to make. Whether for a casual dinner or a special meal, this recipe always delivers with both taste and texture.

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