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Italian Chicken Orzo (One pot!)

One-pot Italian chicken and orzo simmered with vegetables, tomatoes, pesto, and Parmesan for a quick weeknight dinner.
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Servings: 4 servings

Ingredients

  • 2 chicken breasts chopped into bite-size pieces (approx. 1 pound)
  • 1 tablespoon olive oil
  • 3 tablespoons pesto divided (1 tbsp for tossing chicken, 2 tbsp for sauce)
  • 1/2 onion chopped
  • 1 cup carrots sliced
  • 1 cup zucchini quartered
  • 1 red bell pepper chopped
  • 1 cup uncooked orzo
  • 2 cloves garlic minced
  • 14.5 oz crushed tomatoes 1 can
  • 2 cups low-sodium chicken broth
  • 1 teaspoon chicken bouillon optional
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • additional freshly grated Parmesan cheese for garnish, optional
  • fresh parsley for garnish, optional

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, chopped onion, sliced carrots, and quartered zucchini to the pan.
  • Sauté for about 3 minutes, stirring occasionally, until the chicken begins to brown and vegetables start to soften.
  • Add the chopped red bell pepper, uncooked orzo, and minced garlic; cook 2 more minutes, stirring so the orzo toasts slightly.
  • Pour in the crushed tomatoes, 2 tablespoons pesto, and chicken broth; stir in the chicken bouillon (if using), dried oregano, salt, black pepper, and red pepper flakes.
  • Bring the mixture to a simmer, then cover and reduce heat to medium-low.
  • Cook, uncovered briefly to stir every 5 minutes (then re-cover), for 8–12 minutes until the orzo and vegetables are tender, stirring occasionally to prevent sticking.
  • Stir in 1/2 cup freshly grated Parmesan until melted and incorporated; taste and adjust seasoning with more salt and pepper if desired.
  • Serve topped with additional Parmesan and chopped fresh parsley, if desired.

Equipment

  • large nonstick skillet or sauté pan with lid
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Spatula or Wooden Spoon

Notes

  • If you omit the bouillon, increase salt to 1/2 teaspoon.