Name: One-Pan Pesto Chicken and Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
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

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.

25 min total 10 min prep 15 min cook 4 463 cal

Instructions

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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.