Skillet White Pesto Marry Me Chicken and Orzo (One-Pot, 35 Minutes)

Creamy white-pesto sauce, tender chicken, and spoonable orzo, Tuscan vibes in a fast weeknight skillet

Sear, simmer, and serve: glossy white-pesto cream clings to every grain of orzo and the chicken finishes perfectly at 165°F, no draining, no fuss.

Why You’ll Love It

• One pan, 35 minutes: True weeknight ease for One Pot Chicken Orzo and Chicken With Orzo Recipes.
• White pesto magic: Ricotta + Parmesan + garlic = silky “pesto bianco” meets Marry Me Chicken Pasta savor.
• Juicy chicken every time: Built for Boneless Skinless Chicken Breast Recipes (or thighs).
• Tuscan twist optional: Sundried tomatoes + spinach nod to Tuscan Chicken Orzo without heaviness.
• Bake or skillet: Finish stovetop or turn into a bubbly Chicken Orzo Bake.

Ingredients (Notes Only)

Chicken

• Boneless skinless chicken breasts, sliced into ¾–1″ cutlets (or thigh chunks). Pat dry for better browning.
• Salt, pepper, light flour or cornstarch dust—helps sear and thicken.

White Pesto (Pesto Bianco) & Sauce

• Whole-milk ricotta, grated Parmesan, garlic, lemon zest, pinch red pepper flakes, olive oil.
• Low-sodium chicken broth, splash of cream or evaporated milk, and a knob of butter for gloss.

Orzo & Add-Ins

• Dry orzo, minced shallot, garlic, baby spinach. Optional: sundried tomatoes (Tuscan vibe).

Finish

• Fresh basil/parsley, lemon juice, extra Parmesan.

Step-by-Step Instructions

1. Make white pesto (2 min): In a bowl, stir ¾ cup ricotta, ½ cup grated Parmesan, 1 grated garlic clove, 1 tsp lemon zest, 1 Tbsp olive oil, pinch red pepper flakes. Set aside.
2. Sear chicken (6–8 min): Season 1½ lb chicken with ¾ tsp salt, ½ tsp pepper; dust lightly with 1 Tbsp flour or cornstarch. Sear in 1–1½ Tbsp oil over medium-high, 2–3 min/side until golden (to 160°F). Transfer to a plate.
3. Build flavor (2 min): In the same skillet, add 1 Tbsp butter. Sauté 1 minced shallot + 1 minced garlic clove 1–2 min.
4. Toast & simmer (10–12 min): Add 1½ cups orzo; toast 30 sec. Stir in 3½ cups chicken broth (and ¼ cup chopped sundried tomatoes, optional). Simmer, stirring, until orzo is just al dente.
5. Creamy finish (2–3 min): Lower heat. Stir in ½ cup cream (or ½ cup evaporated milk) + the white pesto until silky. Fold in 4 cups baby spinach to wilt.
6. Return chicken (1–2 min): Nestle chicken (and juices) into the orzo; simmer gently until sauce is glossy and chicken reaches 165°F (74°C).
7. Brighten & serve: Lemon juice to taste, extra Parmesan, basil/parsley. Sauce should luxuriously coat a spoon—loosen with hot broth if needed.

Thighs: Cook to 175°F for best tenderness.

Pro Tips

• No curdling: Add dairy off a gentle simmer; avoid rapid boiling after the white pesto goes in.
• Sauce control: Too thick? Whisk in ¼ cup hot broth. Too loose? Simmer 1–2 min, stirring.
• Restaurant sheen: A final 1 Tbsp butter off-heat adds gloss without heaviness.
• Leftover-safe: Keep orzo slightly looser; it thickens as it rests.

Variations (Mapped to Interests)

• Tuscan Chicken Orzo: Add sundried tomatoes + spinach; finish with basil and Parmesan.
• Orzo Chicken Bake: Transfer to 9×13, sprinkle Parm, broil 2–3 min to bubble and brown. (Chicken Orzo Bake / Orzo Chicken Bake)
• Creamy Orzo Chicken (lighter): Use evaporated milk; add extra spinach. (Orzo Dinner Recipes / Chicken Orzo Recipes Healthy)
• One Pot Chicken Orzo (all-in-one): Brown bite-size chicken, cook orzo in same skillet, finish together.
• Marry Me Chicken Orzo: Extra sundried tomatoes + a spoon of tomato paste for blush color. (Mary Me Chicken Orzo / Marry Me Chicken Pasta)

How to Serve

Spoon into warm bowls with a lemon wedge and basil. Add a green salad and crusty bread. Build a chicken dinner hub by linking to Chicken Fajita Casserole, cozy Chicken and Stuffing Casserole, and a balanced side like Vegan Sweet Potato Casserole.

Make Ahead & Storage

• Make ahead: White pesto holds 3 days refrigerated.
• Fridge: 3–4 days; loosen with hot broth/cream when reheating.
• Freeze: Meat is fine; orzo texture softens—freeze only if needed (up to 2 months).
• Reheat: Skillet low with splash broth until steamy; return chicken to 165°F.

FAQs

Can I use pre-cooked rotisserie chicken?
Yes—stir in at the end to warm through.

No ricotta?
Blend ½ cup cottage cheese till smooth; use as ricotta swap.

Gluten-free?
Use GF orzo-style pasta or small rice; simmer times will vary.

Can I add mushrooms or zucchini?
Yes—sauté after the shallot step; then continue.

Simple Nutrition (Estimate • per 1 of 4 servings)

Calories 610 • Protein 45g • Carbs 55g • Fat 22g • Sodium 980mg
Estimates vary by ingredients and portions.