Ingredients
4 boneless skinless chicken breasts
1 cup orzo pasta
2 cups basil pesto (store-bought or homemade)
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 2-3 minutes per side until golden. Remove chicken and set aside.
Add minced garlic to the skillet and sauté for 1 minute. Add orzo pasta, stirring to coat with oil and garlic. Deglaze the pan with chicken broth, scraping up any browned bits.
Increase heat to high, bring to a boil, then reduce to low. Cover and transfer to the oven for 10 minutes until orzo is tender.
Remove from oven, stir in heavy cream, basil pesto, and grated Parmesan. Cook gently, uncovered, for 5-7 minutes until sauce thickens. Return chicken breasts to the pan and warm through. Finish with lemon juice and additional Parmesan if desired.
Notes
For a richer flavor, use freshly made pesto with pine nuts or walnuts. Substitute orzo with other short pasta like ditalini or couscous. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Lean Chicken
- Method: One-Pan Cooking
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving (1 chicken breast + 1/4 of pasta/sauce)
- Calories: 520
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg