Make weeknight chicken a little more exciting with this Chicken Pesto Orzo dish. Garlic and Italian seasoned breaded chicken breasts sliced and served over a bed of creamy pesto orzo.
INGREDIENTS AND SUPPLIES LIST
Let’s not waste any time here, here’s what you need to get this on the table this week!
Ingredients
- Chicken: You’ll need 1 large chicken breast to butterfly and pound thin into 2 pieces.
- Fats: Butter and cooking oil. I used olive oil but you can use whatever you’d like.
- Pesto: I always use jarred for convenience but if you have homemade pesto you can use that too.
- Orzo pasta
- Water. I recommend sticking with water and not using chicken broth! I tested this with broth and it was way too salty.
- Parmesan cheese: I prefer to buy a block of cheese and grate it myself for best freshness.
- Seasonings: Salt, pepper, garlic powder.
- Dredging: Breadcrumbs, all purpose flour, one egg, water.
Supplies
- Bowls and platters for dredging.
- One large frying pan.
- One large pot.
- Box grater if you’re shredding the Parmesan.
HOW TO DREDGE CHICKEN
I have separate posts on how to butterfly a chicken breast and then also how to dredge chicken, but here’s what to do!
First, you’ll whisk together one egg with a little water.
Next, season the flour as well as the breadcrumbs with some salt, pepper, and garlic powder. For this recipe, you’ll also season the breadcrumbs with some Italian seasoning. I prefer to buy plain breadcrumbs and then season it up myself to my liking.
Finally, use the FEB method to dredge! The FEB method just helps you remember which order to coat the chicken: Flour/Egg/Breadcrumbs.
Transfer the breaded chicken to a clean plate and repeat this process for the remaining pieces of chicken, then you’re ready to cook!
This recipe uses toasted orzo, and if you’ve never made toasted orzo before it’s about to be your new favorite way to eat orzo pasta. And the good thing is, it’s super simple to do!
Just melt some butter in the pot or pan you’re using for the recipe then add the dry orzo noodles. Cook over medium heat for 4-5 minutes, stirring occasionally so that as many of the noodles as possible get a little browned and toasted. It smells incredible and really adds a depth of flavor that elevates the dish.
STORAGE AND REHEATING
Storing. Add any leftovers to a food storage container and keep in the fridge for up to 3 days for best freshness and taste.
Reheating. For the chicken, I added a little oil to a pan and added the chicken. Cook over medium-low heat for a few minutes until the chicken is warmed through. Adding the bit of oil helps prevent the chicken from drying out. Reheat the orzo either in a microwave or add it to the pan with the chicken!
Got pesto? Try some of these tasty pesto recipes!
Pesto Alfredo
Pesto Chicken Parm
Pesto Chicken Pasta Bake
Creamy Pesto Pasta
Chicken Pesto Orzo
Seasoned thin chicken breast served over a creamy pesto orzo. Hearty, filling, and easy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Saute
- Cuisine: American
Ingredients
For the Chicken
1 large chicken breast, butterflied into 2 pieces and pounded thin
1/2 cup plain breadcrumbs
1/3 cup all purpose flour
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 egg mixed with a little water for the dredge
1 tablespoon butter
3 tablespoons olive oil
For the Pesto Orzo
1 tablespoon butter
1 cup dry orzo pasta
2 cups water
1/2 cup light cream
1/4 cup fresh shredded Parmesan cheese (plus a little more for garnishing!)
1/2 cup pesto (this will be most of a 6.7oz jar or use fresh made if you have it)
Instructions
1. In a small bowl whisk together the light cream and the pesto, set aside.
2. Start by preparing the orzo. To a pot, melt the 1 tablespoon of butter then add the 1 cup of dry orzo. Cook the pasta over medium heat for 4 minutes, stirring occasionally allowing the orzo to get nice a browned (all the noodles won’t be browned but many of them will.) After 4 minutes pour in the water, bring it to a boil, then reduce the heat to medium to allow it to simmer for 10 minutes.
3. Now while the orzo is simmering for 10 minutes, prepare the dredge for the chicken. In a small bowl, whisk together the egg and water. In another large bowl or platter, season the flour with the salt, pepper, and 1/2 teaspoon of garlic powder. And lastly to another bowl or platter add the breadcrumbs then season with the Italian seasoning and the remaining 1/2 teaspoon of garlic powder.
4. Coat the chicken first in in the seasoned flour, then the egg wash, and lastly the breadcrumbs.
5. In a large pan heat the butter with the olive oil over medium heat. Add the chicken, lightly season each side with a little sprinkle of salt, then cook 4-5 minutes per side (depending on the thickness of your chicken) until internal temperature is 165 degrees. (I pound my chicken quite thin and usually 4:30 per side works well for me!) Once the chicken is fully cooked remove them to a plate and cover with foil to keep them warm.
6. When the orzo has cooked for 10 minutes, pour in the creamy pesto from Step 1. Stir to coat all of the orzo and cook over low heat for 2-3 minutes, stirring frequently so it doesn’t stick to the bottom. Lastly stir in the Parmesan cheese. Once the cheese has melted turn off the heat and you’re ready to serve.
7. When you’re ready to serve, slice the chicken. Add a generous portion of the creamy pesto orzo to a large bowl or plate then top with slices of the chicken. Garnish with more Parmesan cheese.
Enjoy!
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