Italian Chicken Orzo (One pot!)
A quick one‑pot Italian chicken and orzo dinner flavored with pesto, tomatoes, and Parmesan.
Equipment
- large nonstick skillet or sauté pan with lid
- Measuring cups and spoons
- Knife
- Cutting Board
- Spatula or wooden spoon
Ingredients
- 1 lb chicken breasts chopped into bite-size pieces (about 2 breasts)
- 1 Tbsp olive oil
- 3 Tbsp pesto divided
- 1/2 onion chopped
- 1 cup carrots sliced
- 1 cup zucchini quartered
- 1 red bell pepper chopped
- 1 cup orzo uncooked
- 2 cloves garlic minced
- 14.5 oz crushed tomatoes one can
- 2 cup low-sodium chicken broth
- 1 tsp chicken bouillon optional
- 1/2 tsp dried oregano
- 1/4 tsp salt *
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- freshly grated Parmesan cheese (for garnish)
- fresh parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot.
- Toss the chopped chicken with 1 tablespoon pesto, then add the chicken to the pan along with the chopped onion, sliced carrots, and quartered zucchini; sauté for about 3 minutes.
- Add the chopped red bell pepper, uncooked orzo, and minced garlic; cook and stir for an additional 2 minutes.
- Pour in the crushed tomatoes and low-sodium chicken broth, then stir in the remaining 2 tablespoons pesto, optional chicken bouillon, dried oregano, salt, black pepper, and red pepper flakes.
- Bring the mixture to a simmer, cover, and reduce heat to medium-low. Simmer 8–12 minutes, stirring every 5 minutes and replacing the lid after each stir, until the orzo and vegetables are tender and the liquid is mostly absorbed.
- Stir in 1/2 cup freshly grated Parmesan until melted and combined. Taste and adjust seasoning if needed.
- Serve topped with additional grated Parmesan and chopped fresh parsley, if desired.
Notes
- If you omit the bouillon, increase salt to 1/2 teaspoon.