One Pan Pesto Chicken and Orzo

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 ¼ lbs. boneless, skinless chicken breasts or thighs

1 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

1/2 cup DeLallo Simply Pesto, divided

4 Tbsp. DeLallo Extra-Virgin Olive Oil, divided

1 cup finely chopped yellow onion

1 1/2 cups DeLallo orzo pasta

2 1/2 cups lower-sodium chicken broth

1 pint cherry tomatoes, halved

3 to 4 Tbsp. chopped fresh basil leaves

1 tsp. minced fresh garlic

1/4 cup freshly grated Parmigiano Reggiano

Directions

Place chicken in a bowl and season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper. Add 1/4 cup pesto and turn to coat. Let sit for 15 minutes.

Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, arrange chicken in pan and cook, undisturbed, for 3 minutes, until golden. Flip, and cook 1 to 2 more minutes; transfer chicken to a plate. (The chicken will finish cooking in the orzo - the only goal here is to get a nice golden sear.)

Add onion to pan and cook until softened, about 3 minutes. Stir in orzo and cook 1 to 2 minutes to lightly toast grains.Add broth, remaining 1/4 cup pesto, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring mixture to a boil and nestle chicken back into pan. Reduce heat to medium-low, cover, and gently simmer for 15 minutes. Remove lid, stir, and continue cooking, uncovered, until all of the liquid is absorbed and the orzo is al dente, about 1 to 3 more minutes.

Meanwhile, prepare tomato-basil topping by combining cherry tomatoes, basil, garlic, and remaining 2 Tbsp. olive oil in a medium bowl. Season with a pinch of salt.

Top chicken and orzo mixture with Parmigiano Reggiano, and spoon tomato-basil mixture overtop.

Notes

•Store: Refrigerate leftovers in an airtight container for 3 days.

•Reheat: Rewarm individual portions in the microwave, or in a skillet over medium heat, adding a splash of water or broth to help rehydrate the orzo, as needed.

Nutrition

• Serving Size: 1 chicken breast with 1
• Calories: 460 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Sodium: 775 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 37 g