Basil Pesto Chicken with Tomato Orzo
Savory Basil Pesto Chicken Served Over Juicy Tomato Orzo
Ingredients:
2 boneless, skinless chicken breasts
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup basil pesto (homemade or store-bought, no wine or alcohol)
1 tablespoon olive oil
2 cloves garlic, minced
2 cups chicken broth (low sodium)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons Parmesan cheese (optional)
Fresh basil leaves, for garnish
Directions:
Cook orzo according to package directions, substituting chicken broth for water to enhance flavor. Drain and set aside.
While the orzo is cooking, season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden brown and fully cooked.
Remove chicken from the skillet and let rest for a few minutes.
In the same skillet, add a splash more olive oil if needed, then sauté garlic until fragrant (about 1 minute).
Add cherry tomatoes and cook for 3–4 minutes until softened.
Stir in the cooked orzo and half of the basil pesto. Toss everything to coat evenly.
Slice the chicken and serve on top of the orzo mixture. Drizzle remaining pesto over the chicken.
Garnish with Parmesan cheese (optional) and fresh basil leaves before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 460 kcal | Servings: 4 servings