Skillet White Pesto Chicken and Orzo Recipe

This easy one-skillet white pesto chicken with orzo combines juicy seared chicken, a luscious white pesto cream sauce, and tender orzo pasta into a simple, flavorful dinner you can whip up any night of the week. Most of the magic happens in just one pan (with a quick step cooking the orzo), so cleanup is a breeze and this meal comes together fast. Keep reading for the full list of ingredients, straightforward instructions, and my best tips for making the sauce perfectly creamy every time.

This one-skillet white pesto chicken and orzo is all about big, cozy flavors without any complicated steps. You get golden, seared chicken paired with tender orzo, all coated in a silky sauce made from white pesto, cream, and Parmesan, with bright pops of chopped sun-dried tomatoes. The recipe mostly cooks in one oven-safe skillet (you’ll start by cooking the orzo in the same pan before finishing things off in the oven), making cleanup simple and dinner quick to pull together.

You’re looking at a straightforward weeknight recipe ready in about 30 to 45 minutes, with a short ingredient list and clear, friendly directions. Below, you’ll find everything you need: the full ingredient list, step-by-step method, tips for getting that creamy sauce just right, ideas for easy ingredient swaps or add-ins, plus storage and reheating advice. I also answer all the common questions to help you feel confident in the kitchen.

• What’s included: Ingredients, step-by-step instructions, texture and seasoning tips, simple swaps, and storage plus FAQs.
• Why it works: One pan means easy cleanup, fast cooking, and a rich sauce that clings beautifully to the orzo.

Why This Dish Works

• One-pan comfort: The whole dish cooks mostly in one skillet, so you don’t have a mountain of dishes at the end.
• Quick weeknight dinner: You can have this on the table in about 30–45 minutes without a lot of hands-on time.
• Rich creamy sauce: White pesto combined with cream and Parmesan creates a savory, silky coating for the orzo and chicken.
• Flexible customization: Easily swap proteins or toss in veggies to match your family’s preferences or dietary needs.

What You’ll Need

• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 6 boneless chicken breasts or thighs
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour (for dredging the chicken)
• 2 teaspoons Italian seasoning, divided
• 2 tablespoons salted butter
• 2 cloves garlic, chopped small
• 1 cup dry orzo pasta
• Chili flakes, to taste (optional for a little kick)
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup basil or white pesto
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons fresh thyme leaves (or swap with fresh basil)
• 1 pint cherry tomatoes, halved (optional burst of freshness)
• 1/4 cup fresh basil, chopped (optional)
• Lemon wedges, to serve (optional but nice for brightness)

Step-by-Step Method

1. Preheat oven to 400°F (200°C).
2. Pour about 3 tablespoons oil from the sun-dried tomato jar into a large ovenproof skillet; finely chop the sun-dried tomatoes and set aside.
3. Pat chicken dry and season both sides with kosher salt and black pepper; place flour in a shallow bowl and lightly dredge each piece, shaking off excess.

4. Heat the skillet over medium-high heat; when hot, add the reserved sun-dried tomato oil and carefully add the chicken.

   

5. Sear the chicken 3–5 minutes per side until golden brown, sprinkling with 1 teaspoon Italian seasoning as it cooks; remove chicken and set aside on a plate.
6. Turn heat to medium and add the butter to the skillet; once melted, add the remaining 1 teaspoon Italian seasoning, chopped garlic, and dry orzo.
7. Stir and toast the orzo 1–2 minutes until lightly golden and fragrant.

8. Pour in the chicken broth, bring to a boil, then simmer 3–5 minutes until the orzo is nearly cooked (al dente) and most of the liquid is absorbed.

9. Stir in the heavy cream, pesto, chopped sun-dried tomatoes, and grated Parmesan until smooth and creamy.
10. Nestle the seared chicken and any collected juices into the orzo and sauce; sprinkle extra Parmesan over the top.
11. Place the skillet uncovered in the preheated oven and bake 10 minutes, or until the sauce bubbles and the chicken reaches an internal temperature of 165°F (74°C).

12. Remove the skillet from the oven and let rest 3–5 minutes.

    

13. Stir in halved cherry tomatoes and chopped fresh basil if using.

    

Pro Tips for Best Results

• Grab a meat thermometer to check your chicken doneness—remove chicken at 165°F (74°C) and let it rest to lock in those juicy flavors without drying out.
• Toasting the orzo briefly before adding broth amps the flavor and helps keep its texture perfectly al dente instead of mushy.
• If your sauce gets a bit too thick after baking, just add a splash of chicken broth or cream and stir it over low heat to loosen it up.
• For a golden, flavorful crust, don’t be shy about searing your chicken well before adding it back to the pan. If you want to speed things up, pound your chicken breasts to an even thickness or use thin cutlets.
• Only rinse orzo with cold water if you’re stopping the cooking right away—otherwise, just follow package instructions for perfectly cooked pasta.

Simple Swaps and Add-Ins

• Swap proteins: Try shrimp (add near the very end so it stays tender), tofu (pan-fry first), or turkey cutlets instead of chicken.
• Veggie options: Stir in baby spinach, diced bell peppers, or peas when you mix in the sauce for a colorful, nutritious boost.
• Dairy-free version: Use full-fat coconut cream and a dairy-free Parmesan alternative to keep that creamy vibe without dairy.
• Gluten-free swap: Replace orzo with gluten-free small pasta or cooked rice for a naturally gluten-free dish.
• Pesto variations: Use classic green basil pesto, sun-dried tomato pesto, or a smoky roasted red pepper spread for new flavor twists.

Storing and Reheating

Keep any leftovers stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat again, gently warm them on the stovetop over low heat with a little chicken broth or cream to revive the sauce, or reheat covered in a 325°F oven until warmed through.

If freezing, pop the chicken and the orzo with sauce into separate airtight containers and freeze for up to 1 month. Thaw overnight in the refrigerator and warm gently. Cream-based sauces can change texture in the freezer, but you can usually bring them back by stirring in a little extra cream or broth while reheating.

Answers to Common Questions

1. Can I use a different type of meat? Absolutely! Turkey, pork cutlets, shrimp, or tofu all work well here — just adjust cooking times accordingly to keep everything perfectly cooked.
2. Is there a dairy-free option? Yes, you can swap heavy cream for coconut cream or another plant-based cream, and use a dairy-free grated cheese to keep the sauce creamy and delicious.
3. Can I make this gluten-free? Definitely. Use gluten-free pasta instead of orzo, or swap in rice or a gluten-free grain you love.
4. What can I substitute for white pesto? You’ve got options like classic green basil pesto, sun-dried tomato pesto, or even a homemade herb and nut pesto if you want to get creative.
5. How do I thicken or thin the sauce? To thicken, simmer the sauce a little longer or add more grated Parmesan cheese. To thin it out, gently stir in chicken broth or cream a bit at a time until you get the consistency you want.
6. How should I reheat leftovers? Always gently reheat leftovers on the stove over low heat with a splash of broth or cream, or warm in a covered oven at 325°F. Avoid high heat, which can cause the sauce to separate.