One Skillet Pesto Chicken and Orzo
This easy one-skillet meal is made with crispy chicken thighs, artichoke hearts and DeLallo's bright basil pesto, Castelvetrano olives and orzo pasta. An impressive, flavorful meal that’s on the table in under an hour!
Servings: 4 servings
Calories: 695kcal
Ingredients
- 1.5 lbs bone in skin on chicken thighs
- 1/3 cup DeLallo Simply Pesto® Traditional Basil Sauce
- 3 garlic cloves minced
- 2 tsp dried oregano
- 1 cup dry DeLallo Orzo Pasta
- 1 14 oz can quartered artichoke hearts, drained
- 1/3 cup DeLallo Castelvetrano Olives pitted and torn
- 2 cups low-sodium chicken stock
- 3/4 tsp kosher salt
- Freshly ground black pepper
- Fresh basil for serving
Instructions
- Preheat the oven to 400º F.
- Add the chicken thighs and 1/4 cup pesto to a bowl. Toss to coat then let marinate for 15-20 minutes on the counter or up to overnight in the fridge.
- Heat a large, enameled skillet over medium heat. When hot, add the oil and place the chicken thighs skin side down in the skillet. Cook for 8-10 minutes, until golden brown and crispy. Transfer the thighs to a plate and set aside.
- Drain off all but about 1 tbsp of fat from the pan. Still over medium heat, add the garlic, orzo and oregano. Toast for 3-4 minutes, until fragrant.
- Add the artichoke hearts, olives, stock, salt and a few grinds of freshly ground black pepper. Bring to a simmer then arrange the chicken thighs on top. Transfer to the oven to bake, uncovered, for 15-20 minutes or until the chicken has cooked through and the orzo is tender.
- To serve, toss the orzo with the remaining pesto. Top with fresh basil sprigs and a more freshly ground black pepper if desired.
Nutrition
Serving: 1/4 recipe | Calories: 695kcal | Carbohydrates: 59g | Protein: 42g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Cholesterol: 153mg | Sodium: 1214mg | Fiber: 9g | Sugar: 3g