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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
Turned out amazing and so easy to make.
Thank you so so much! Love to hear this recipe was enjoyed! xT
Even my child who is not a fan of chicken loved this. Super easy and the kitchen smelled amazing. Will be adding this recipe to my rotation for sure. I had never thought to use the oil from the sun-dried tomatoes jar to cook with – it will work with a lot of my other favorite recipes too. Thanks Tieghan!
This was amazing and definitely more simple than most recipes! I followed it exactly, but butterflied two chicken breasts so I knew I’d have a great sauce to chicken ratio. Will definitely make again!
Thank you so so much! Love to hear this recipe was enjoyed! xT
I think that the proportions of chicken to orzo mixture is off. I think 4 breasts is plenty. Maybe it would be ok with 6 thighs since they are usually smaller. The flavor is fabulous and I will definitely make again. I will double the orzo and sauce part (with less chicken) so that it is in better proportion to the amount of meat. I did add spinach on top of the orzo and stirred it into the orzo before putting the chicken on top because I love all-in-one meals. Yum!
Thank you for all of this input Andrea! I appreciate it! xT
Can you make this a few hours before and then bake when it’s time to eat? Considering making this for a dinner party on Sunday but would love to prep as much in advance!
I let mine sit for about a half hour, until our guests arrived and we had some snack before throwing it in the oven. Turned out great.
Hi there! I haven’t ever tried that personally but let me know if you give it a try! xT
We savored every bit of this. This cooks up fast and easy, and the flavors are absolutely delectable. My husband immediately requested this on our weekly rotation, so this is a true keeper!!
Wow thank you so so much! Love to hear this! xT
This was excellent! I didn’t have any pesto so I used frozen chopped kale. The hubs devoured it!
Hi there! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
You have flour in the recipe, but not the instructions, where is it used?
You’re right! Thanks for catching that….would like to know also
Read step 2 again. “Step 2. Dredge the chicken in flour. “
You dredge the chicken in it in Step 2.
You dredge the chicken in it. – Step 2
I don’t understand the “white pesto” in the title. This literally uses normal basil pesto? Would love some clarification!
I think it is because it has the cream in it. Makes more of a white sauce vs just green from the pesto
That’s not what a white pesto is, Karen.
Cook time for the orzo is off. Otherwise, this tastes fine. Not sure about the “marry me” part.
Why aren’t you crediting the creator of the original Marry Me chicken recipe?
Do you know how many marry me chicken recipes there are out there!? Lol! Just say you don’t like Tieghan.
YUM!! I made this tonight and halfway through I realized we were out of pesto and it still turned out delicious I cannot imagine it with the pesto I’m sure it’s even better! My picky 7 and 10 year olds even loved it and asked for seconds!! Just a note I used tenders as the cut of chicken as it’s all I had on hand and next time I may add extra orzo!
Love this!!
Hi there! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
This was a family hit, delicious.
Hi Donna! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
Wondering how this would turn out with canned coconut milk or almond milk? Trying to stay away from the heavy cream. I love Pesto and this sounds amazing! Could I use more pesto in place of the cream? would love your opinion.
Thank you!!
Can you post other substitutions for the heavy cream? Looking for a lower calorie option.
Hi there! Yes, you can use coconut milk! And you could totally add more pesto if you’d like! xT
Absolutely delicious. Will definitely make again. Had to cook 15 minutes to get orzo done. Maybe I did not boil long enough
Thank you so much Sherry! xT