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This simple Skillet White Pesto Chicken and Orzo is the perfect winter dinner. Quick, easy, and so delicious! Pan-seared Italian seasoned chicken in a creamy sun-dried tomato sauce. Cooked together with orzo pasta for a quick dinner made in one skillet. Everyone at the dinner table loves this dish. It’s great for a weeknight but fancy enough to serve up at your next holiday dinner. It’s a hit all around!

Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com

Ingredients

  • Oil-packed sun-dried tomatoes 
  • Boneless chicken breasts or thighs 
  • Kosher salt and black pepper 
  • All-purpose flour 
  • Italian seasoning 
  • Salted butter 
  • Garlic  
  • Dry orzo pasta 
  • Chili flakes 
  • Chicken broth 
  • Heavy cream 
  • Basil pesto 
  • Parmesan cheese 
  • Fresh thyme 

December is always the craziest month. It’s my favorite month of the year but also the busiest. And this December has been a lot. But I’m so thankful for it and loving every second of the chaos!

On top of multiple work trips and my day-to-day schedule, there’s been holiday fun, and most of my brothers are now in town. My parent’s house is once again full! Per usual, this means they’re all looking for dinner. I always try to have simple recipes like this skillet chicken on rotation this time of year! Easy dinners are key to keeping everyone happy and well-fed!

Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com

Lately, everyone has requested the recipe I shared for Smothered Chicken a few months ago. They love that dish, especially the creamy sauce.

When I set out to make this, I used that recipe as my base. But then I turned it into a quick-cooking spicy Italian dinner with lots of delicious basil pesto in the mix!

Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com

Here are the details

Step 1: the sun-dried tomatoes

Start with the sun-dried tomatoes. I love using a jar of oil-packed sun-dried tomatoes. Not only are the tomatoes delicious, but I also use the oil from the jar to cook the chicken. The oil is always seasoned, so it adds even more flavor. Just make sure it’s extra virgin olive oil.

Most people will discard the oil, but you must use it! It adds a lot of flavor to recipes.

Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com

Step 2: season and sear the chicken.

Sear the chicken with salt and pepper. Then, take each piece and dip it through some flour. The flour gives the chicken a coating for the yummy sauce to stick to. Additionally, the flour on the chicken will help to thicken the sauce.

Pan-sear the chicken in the oil from the sun-dried tomato jar. Then, just before pulling the chicken out of the skillet, sprinkle each piece with Italian seasoning.

It’s a delicious mix and makes the chicken very flavorful.

Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com

Step 3: the orzo

When you pull the chicken out, add the orzo and some garlic. Then toss in some butter too. Let the butter toast around the dry 0rzo and add the chicken broth and cream.

Then mix in the pesto, sun-dried tomatoes, and the chicken.

Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com

Step 4: bake

Next, add the parmesan cheese and take the whole skillet and put it in the oven to finish baking.

It’s going to smell wonderful as you pull the skillet out of the oven. Like your favorite Italian restaurant!

This dish is everything you’d expect out of a multi-step recipe, but made in way less than an hour. Plus, everything is made in one pot. Simple, simple – and we love that.

You can serve this up on busy weeknights, but I think it’s equally great for holiday dinners with friends and family. I’m sure I’ll be remaking this over the holidays; we’re having a very special Christmas this year.

Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com

Looking for winter pasta recipes? Here are a few ideas: 

Pesto Tortellini Zuppa Toscana

Creamy Roasted Garlic Butternut Squash Pasta

One Pot French Onion Pasta with Crispy Prosciutto

Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula

Creamy Sun-Dried Tomato Chicken Pasta

Lastly, if you make this Skillet White Pesto Chicken and Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet White Pesto Chicken and Orzo

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 437 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Watch the How-To Reel

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.

Notes

Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
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Skillet White Pesto Marry Me Chicken and Orzo | halfbakedharvest.com
This post was originally published on December 14, 2023
4.90 from 202 votes (82 ratings without comment)

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Comments

    1. Hey Alexandra,
      Happy Friday!! Thrilled to hear this recipe turned out well for you, thanks so much for making it and taking the time to comment!

  1. 5 stars
    This is really good, although I found it to be too many sun-dried tomatoes. Also 6 chicken breasts and 6 chicken thighs are two very different amounts. I used 6 chicken thighs and does NOT serve 6. Second time I made it I added sauted mushrooms, some canned artichokes, and fresh spinach.

    1. Hey Teresa,
      Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!

      Happy New Year!🥂🎆

  2. 5 stars
    Delicious! Only change I plan to make next time is to maybe cube the chicken into bite size pieces before searing to make it more of a spoon & bowl type casserole.

    1. Hey Antonia,
      Happy Holidays!🎄 Thanks for your comment and making this recipe so often, I’m so glad it always turns out well for you!

      Have a great weekend!

  3. 5 stars
    My house smells like heaven with this in the oven. We enjoy it on rotation and it’s always delicious and fairly easy and quick !

  4. I have this recipe memorized- that’s how often my husband and I make it! It’s great every time. We often add in 1-2 shredded zucchini in right after the onions for some additional veggies and like it even better that way. Thanks for a great recipe.

    1. Hi Hannah,
      Happy Sunday! Thanks a bunch for making this recipe so often, I love to hear it always turns out well for you!

  5. 5 stars
    This was delicious, and my whole family loved it! I used gluten-free broken spaghetti since I couldn’t find gluten-free orzo. And I used dairy-free creamer for some of my dairy-sensitive people. (Still used butter and parmesan.) Everything was so tender and flavorful. Definitely adding this to our dinner rotation! YUM.

      1. 5 stars
        We love this recipe!! What do you think about making it for a big crowd for Christmas? Are there parts you could make ahead of time?

        1. Thanks so much, Sue! Sure, that would work nicely for you. I would make the entire dish then warm on low covered with foil for serving.

          I hope you love this recipe!

    1. Hey Gena,
      Yes, you could use almond milk but it won’t be as creamy. If you are able to use heavy cream I would recommend that:) I hope you love this dish!

    1. Hey Maire,
      Yay!! Thanks so much for trying this recipe and sharing your feedback, so glad it was enjoyed! Have the best fall weekend!