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–+ servings

One-Pan Pesto Chicken and Vegetables

This one-pan pesto chicken and vegetables is a quick and cozy weeknight dinner. Creamy, herb-packed pesto chicken and orzo come together in one skillet with tender broccoli, Sweety Drop peppers, and a silky bone-broth sauce that tastes indulgent without feeling heavy.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Entree, Pasta
Cuisine: American
Calories: 463
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut horizontally in half
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon Cantanzaro herbs
  • 6 ounces broccoli florets, cut small
  • 3 cloves garlic, minced
  • 2/3 cup orzo pasta
  • 1 1/2 cups chicken bone broth
  • 4 ounces grape tomatoes, halved
  • 1 tablespoon capers
  • 6 tablespoon pesto
  • 4 tablespoon heavy cream
  • 2 tablespoon Sweetie Drop peppers

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and herbs. Sear until just cooked through, 2 to 3 minutes per side. Transfer to a plate and loosely tent with foil.
  2. Reduce heat to medium. Add broccoli with a pinch of salt and sauté 1 to 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  3. Add orzo to the skillet and toast for 1 minute. Pour in chicken bone broth, scraping up browned bits. Bring to a gentle simmer, cover, and cook, stirring occasionally, until orzo is tender and saucy, 7 to 9 minutes. Stir in tomatoes and capers.
  4. Lower heat and gently stir in pesto and cream. Nestle chicken back into the skillet; warm for 2 to 3 minutes.
  5. Remove from heat and fold in Sweetie Drop peppers. Taste; adjust seasoning if needed.

Nutrition

Calories: 463kcalCarbohydrates: 20gProtein: 45gFat: 23gSaturated Fat: 7gCholesterol: 114mgSodium: 563mgFiber: 3gSugar: 4g

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