Speedy Pesto Chicken Orzo Bake
This quick and easy Speedy Pesto Chicken Orzo Bake is perfect for a weeknight meal. Tender chicken and orzo pasta are baked in a flavorful pesto and chicken broth mixture, then topped with Parmesan cheese until bubbly and golden.
Equipment
- oven
- 9x13 inch baking dish
- aluminum foil
Ingredients
Main Ingredients
- 1 to 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 cup uncooked orzo pasta regular, not whole wheat
- 1/2 cup pesto store-bought or homemade, basil recommended
- 3 cups chicken broth low sodium
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- Salt to taste
- black pepper to taste
Optional Garnish
- Fresh basil leaves
- red pepper flakes
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a 9x13 inch baking dish, combine the chicken, orzo, pesto, chicken broth, salt, and pepper. Stir well to coat.
Baking
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil, stir the mixture, and sprinkle with Parmesan cheese.
- Return to the oven, uncovered, and bake for another 10-15 minutes or until the orzo is tender and cheese is golden.
Serving
- Let the dish rest for 5 minutes, then garnish with fresh basil or red pepper flakes, if desired, and serve.
Notes
For extra flavor, you can sear the chicken before adding it to the baking dish. Adjust the amount of salt and pepper to your taste. If you prefer a creamier sauce, you can stir in a tablespoon of cream cheese or mascarpone after baking.