Skillet White Pesto Chicken and Orzo Recipe
Who doesn’t love a one-pan meal that’s both delicious and easy to make? Our Skillet White Pesto Chicken and Orzo recipe is a fantastic choice for busy weeknights or a casual dinner with friends. This dish combines tender chicken, creamy white pesto, and perfectly cooked orzo, resulting in a mouth-watering meal that will quickly become a favorite. Plus, it’s packed with flavors that are sure to impress.
Preparation Steps
Prepping the Ingredients
Before you start cooking, gather and prep all your ingredients. Chop the onion, mince the garlic, halve the cherry tomatoes, and chop the basil leaves. Having everything ready will make the cooking process smoother.
Cooking Utensils Required
- Large skillet
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Cooking the Chicken
Seasoning the Chicken
Season the chicken breasts with salt and pepper on both sides. This simple seasoning enhances the natural flavors of the chicken.
Cooking Techniques for Juicy Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Making the White Pesto Sauce
Ingredients for the White Pesto
For a rich and creamy white pesto, you will need:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup white pesto
Step-by-Step Preparation
In the same skillet, add the chopped onion and garlic, cooking until they are soft and fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Add the white pesto, mixing well to combine.
Cooking the Orzo
Best Methods for Cooking Orzo
In a separate pot, bring the chicken broth to a boil. Add the orzo and cook according to the package instructions until al dente. Drain any excess liquid.
Tips for Perfect Texture
To prevent the orzo from becoming mushy, be sure to cook it just until it’s al dente. Rinse with cold water to stop the cooking process and set aside.
Combining the Ingredients
Mixing the Chicken, Pesto, and Orzo
Add the cooked orzo to the skillet with the white pesto sauce. Stir well to ensure the orzo is evenly coated. Slice the cooked chicken breasts and place them back in the skillet. Add the cherry tomatoes and fresh basil, stirring gently to combine.
Ensuring Even Coating
Ensure all ingredients are evenly coated with the sauce. This will help each bite be bursting with flavor.
Serving Suggestions
Presentation Tips
Serve the skillet dish hot, directly from the pan for a rustic touch. Garnish with fresh basil leaves and lemon wedges for a pop of color and freshness.
Pairing with Side Dishes
This dish pairs wonderfully with a light side salad or steamed vegetables. A glass of crisp white wine or a refreshing iced tea complements it perfectly.
Nutritional Information
Calories per Serving
Approximately 450 calories per serving.
Macronutrient Breakdown
- Protein: 30g
- Carbohydrates: 35g
- Fat: 20g
Tips and Tricks
How to Customize the Recipe
Feel free to customize this recipe by adding your favorite vegetables, like spinach or bell peppers. You can also switch the chicken for shrimp or tofu for a different protein option.
Making It Ahead of Time
This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture.
Common Mistakes to Avoid
Overcooking the Chicken
Overcooking the chicken can make it dry. Keep an eye on the cooking time and use a meat thermometer to ensure it reaches 165°F internally.
Incorrect Sauce Consistency
If your sauce is too thick, add a splash of chicken broth or cream. If it’s too thin, let it simmer a bit longer to reduce.
Frequently Asked Questions
Substituting Ingredients
Q: Can I use a different type of pasta?
A: Yes, you can substitute orzo with small pasta shapes like penne or farfalle.
Storage and Reheating Tips
Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
Our Skillet White Pesto Chicken and Orzo recipe is a delightful, easy-to-make meal that’s sure to impress your family and friends. With its rich, creamy sauce and tender chicken, it’s a dish that balances simplicity and flavor beautifully. Give it a try and let us know how it turns out!
FAQs
- Can I use a different type of meat? Yes, you can substitute chicken with turkey or pork cutlets.
- Is there a dairy-free option? You can use coconut cream and dairy-free Parmesan cheese for a dairy-free version.
- Can I make this recipe gluten-free? Substitute the orzo with gluten-free pasta or rice.
- What can I use instead of white pesto? Traditional green pesto or a homemade basil and nut pesto works well too.
- How can I make the sauce thicker? Simmer the sauce longer or add a bit more Parmesan cheese to thicken it up.
Skillet White Pesto Chicken and Orzo Recipe
Who doesn't love a one-pan meal that's both delicious and easy to make? Our Skillet White Pesto Chicken and Orzo recipe is a fantastic choice for busy weeknights or a casual dinner with friends. This dish combines tender chicken, creamy white pesto, and perfectly cooked orzo, resulting in a mouth-watering meal that will quickly become a favorite. Plus, it's packed with flavors that are sure to impress.
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 6 boneless chicken breasts or thighs
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 2 tablespoons salted butter
- 2 cloves garlic chopped
- 1 cup dry orzo pasta
- chili flakes
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup basil pesto
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh thyme
Instructions
1. Preheat the oven to 400° F. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.
2. Season the chicken with salt and pepper. Add the flour to a shallow bowl. Dredge the chicken through the flour and toss to coat.
3. Set the skillet with oil over medium-high heat. Add the chicken and sear on both sides until golden, 3-5 minutes per side. Sprinkle the chicken with 1 teaspoon Italian seasoning. Remove the chicken from the skillet to a plate.
4. To the same skillet, add the butter, 1 teaspoon Italian seasoning, garlic, orzo, and season with chili flakes. Cook until lightly golden, 2 minutes. Add the broth. Bring to a boil, cook for 3-5 minutes, then add the cream, pesto, and sun-dried tomatoes. Slide the chicken and any juices left on the plate back into the skillet. Sprinkle over the parmesan. Transfer to the oven and cook, uncovered, for 10 minutes, until the sauce is bubbling around the chicken.
5. Serve the chicken, orzo, and sauce topped with thyme. YUM.