Classic Dump-and-Bake Pesto Chicken Orzo
This classic dump-and-bake pesto chicken orzo is an incredibly easy and flavorful one-dish meal. Simply combine all ingredients in a baking dish and let your oven do the work for a delicious, herby dinner.
Equipment
- 9x13-inch baking dish
- Foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 1 cup orzo pasta uncooked
- 4 cups chicken broth low-sodium
- 1/2 cup prepared pesto good quality store-bought
- 1 cup cherry or grape tomatoes halved
- 1/4 cup grated Parmesan cheese plus more for serving
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
Cooking Steps
- Preheat your oven to 375°F (190°C).
- In a 9x13-inch baking dish, combine the chicken pieces, uncooked orzo, chicken broth, pesto, halved cherry tomatoes, olive oil, and a generous pinch of salt and pepper.
- Stir all ingredients well until the orzo and chicken are evenly coated and submerged in the broth.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil, stir gently to redistribute ingredients, and sprinkle with Parmesan cheese.
- Bake uncovered for another 10-15 minutes, or until the liquid is absorbed, the orzo is tender, and the chicken is fully cooked.
- Let the dish rest for a few minutes before serving, then garnish with fresh basil if desired.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety. For a richer flavor, consider using homemade pesto.