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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!
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!
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!
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.
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.
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.
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.
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
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
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.
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.
This post was originally published on December 14, 2023
Looks so good! Can this be made without sun dried tomatoes?
Hi Ivy,
Yes, that would be okay for you to do. I hope you love this recipe, please let me know if you give it a try!
I made this for the first time for my friends the weekend. It was an absolute hit. Everybody loved it and they even asked for the recipe. My children ate the leftovers and thought it was delicious. I will be making this again and again. Teagan’s recipes are my go-to. I never look anywhere else now and I know that they will work first time for me. She is absolutely incredible for sharing all her amazing recipes. It must take her hours and hours and hours. Thank you from me.
Hi Laura,
Happy Monday!! Thanks a lot for giving this recipe a try and sharing your feedback, I’m so glad it was a winner! Thanks so much for your kind message:)
I’ve made this three times I think. Replacing the orzo with orecchiette pasta on that last go. I cooked it al dente then add it when the orzo is supposed to go in. Everything else is the same besides quantities; we typically double the sauce and season to taste. So delish. Thanks
Hey there, Fantastic! So glad to hear this recipe turned out well for you, thanks for making it! Happy Sunday! xx
My husband said “I would pay money to eat this at a restaurant” so it was pretty dang good
Hey Brittney! Wow that is SUCH a compliment! Thank you so much! 🙂 xT
I made this last night for dinner. It was delicious!! My entire family loved it! I will be making this again.
Thank you so so much for trying out the recipe! I’m so glad you and the whole family enjoyed it! 🙂 xT
I have made this and it’s incredible! Does anyone know if you can make it and freeze it?
Thanks so much, Andrea!! So glad to hear this recipe turned out well for you, thanks a bunch for making it! Sure, you could totally freeze this! xx
This was absolutely phenomenal. My 3 year old devoured it. Will be making this again for sure. Great job Teighan
Hey Alexandra,
Amazing! So glad to hear this recipe turned out nicely for you, I appreciate you making it! Have a great day!
Tieghan!!! This recipe was BOMB!!! It will stay in my rotation, girlfriend. I ended up using 2% milk since that was all I had, and next time I’ll use chicken breasts that are all the same size. All Tieghan fans – if you’re reading this: MAKE THIS RECIPE TODAY! You will be so glad you did. #HBHfan4ever #bombdotcom #nomnomnom
Hey Erica,
Lol thank you so much:) So glad you enjoyed this recipe, I appreciate you making it! Have the best week! xx
This was so delicious! We had a side of sautéed mixed veggies and will enjoy again tomorrow…thank you Tieghan. I don’t think I’ve tried a single recipe of yours that wasn’t fantastic.
Hi Janet,
Awesome! Thank you so much for making this recipe, so glad to hear it turned out well for you! xx
How would I make this without the orzo?
Hi Jordan,
I would just follow this recipe and use the chicken of your liking:
https://fett-weg.today/marry-me-chicken-meatballs/%3C/a%3E%3Cbr /> Please let me know if I can help in any other way! xx
Tieghan,
You’ve helped me break the chicken debate in my home! I owe you BIG TIME😉
I’ve made this 2x in the past (without asking what he wanted for dinner). Today, I was asked by my hubby, to make this for dinner! This is so huge after 35 years of marriage. You broke the code my dear 😆!!
Thanks! I hope you’re having safe travels and getting some warm sunshine 🌞
Lol love to hear this, Tammie!! Thank you so much for making this recipe and your comment:) Love to hear it was enjoyed! Happy Sunday! xx
Yummy! My husband and I are trying to eat healthier though, and I need to eat a certain amount of vegetables for every meal. Just curious if there is a way to up the vegetable count in this recipe? Thanks
Hey Amy,
Thanks so much! I would typically serve this with a side salad. I hope this helps! xT
I added a couple handfuls of chopped spinach. Delicious!
This was SO good. We all loved it! Thank you!
Hey Molly,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
So good! Will def make again!
Hey Krista,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
Teagan and I just love all your recipes and I like to definitely substitute some items for healthier versions I’d like to use regular milk instead of cream in this recipe. Do you think it’ll work out OK? Or should I do half cream half milk?
Hi Patricia,
Thanks so much! Regular milk would be just fine for you to use here:) I hope you love this recipe, please let me know if you give it a try! xx