Dump-and-Bake Pesto Chicken Orzo — Your Weeknight Warrior!
This dump-and-bake pesto chicken orzo recipe is your ultimate weeknight warrior! It's incredibly easy to make with minimal cleanup, yet packed with flavor and satisfying ingredients. Perfect for a quick and delicious family dinner.
Equipment
- Baking Dish
- Aluminum Foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1.5 cups dry orzo pasta
- 3 cups chicken broth low sodium recommended
- ½ cup pesto sauce store-bought or homemade
- ½ cup grated Parmesan cheese freshly
- 1 cup cherry or grape tomatoes halved
- 2 cloves garlic minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In the prepared baking dish, combine the chicken, orzo, chicken broth, pesto, garlic, tomatoes, and oregano; season with salt and pepper.
- Stir all ingredients thoroughly, ensuring the orzo is submerged in the liquid.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove foil, stir gently, and sprinkle with Parmesan cheese; bake uncovered for 10-15 minutes until chicken is cooked through and orzo is tender.
- Allow the dish to rest for a few minutes before serving to let flavors meld and liquids set.
Notes
For an extra burst of freshness, garnish with chopped fresh basil or parsley before serving. You can easily adapt this recipe with different vegetables like chopped bell peppers or spinach. If you prefer a creamier sauce, add a splash of heavy cream or a dollop of cream cheese along with the Parmesan.