Grilled Chicken with Pesto Orzo

Grilled Chicken with Pesto Orzo: 5 Irresistible Wins

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Introduction

Grilled Chicken with Pesto Orzo is a bright, satisfying meal that’s as easy to prepare as it is delightful to eat. Picture tender, perfectly grilled chicken breasts seasoned simply with garlic powder, salt, and pepper, resting over a bed of orzo pasta tossed in vibrant basil pesto and olive oil. Nestled alongside, roasted cherry tomatoes blister and caramelize until sweet and juicy. In under 35 minutes, you’ll have a plate that looks—and tastes—like you spent hours in the kitchen, yet required minimal hands-on effort.

The first time I made Grilled Chicken with Pesto Orzo, I was juggling work calls and weekend errands but still wanted something impressive and fresh for dinner. As the chicken sizzled on the grill pan and the cherry tomatoes blistered in the oven, my kitchen filled with the scent of basil, garlic, and sweet tomato juices. By the time I tossed the orzo with pesto and olive oil, the components came together seamlessly. Each forkful delivered tender chicken, creamy pesto-coated orzo, and pops of tomato sweetness. Even picky eaters couldn’t resist because the flavors felt both comforting and sophisticated.

Whether you’re hosting a casual get-together, cooking for family, or simply craving a quick yet elegant meal, Grilled Chicken with Pesto Orzo fits the bill. Below, you’ll find why this recipe is destined to become a staple, followed by detailed ingredient lists, clear step-by-step instructions, serving suggestions, FAQs, nutrition facts, recipe tips, and a warm conclusion to guide you to culinary success. Let’s dive in and create your next favorite dinner!

Why You’ll Love This Recipe

  1. Quick Preparation
    • From prep to plate in 35 minutes, this dish suits busy weeknights without sacrificing flavor.
  2. Balanced & Flavorful
    • Combines protein, starch, and vegetables: tender grilled chicken, herbaceous pesto orzo, and sweet roasted cherry tomatoes in one cohesive plate.
  3. Customizable Components
    • Use homemade or store-bought pesto; swap cherry tomatoes for sundried tomatoes or add spinach to the orzo for extra greens.
  4. Minimal Cleanup
    • A single skillet for grilling, a pot for orzo, and one baking sheet for tomatoes keep cleanup straightforward.
  5. Crowd-Pleaser
    • Bright colors and familiar flavors appeal to kids and adults alike. Easily scale to serve 4–6 without extra complexity.
  6. Make-Ahead Friendly
    • Pesto orzo can be prepared up to 2 hours ahead and reheated. Marinate chicken briefly while pasta cooks and tomatoes roast.

Ingredients

(Serves 2; easily doubled or tripled for more servings)

For the Grilled Chicken

  • 2 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ tsp garlic powder

For the Pesto Orzo

  • 1 cup orzo pasta (uncooked)
  • ¼ cup basil pesto (store-bought or homemade)
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For the Roasted Cherry Tomatoes

  • 1 cup cherry tomatoes (about 12–15 tomatoes)
  • 1 tsp olive oil
  • Salt and freshly ground black pepper, to taste

Garnish (Optional)

  • Fresh basil leaves, chopped
  • Extra pesto, for drizzling
  • Lemon wedges, for a squeeze of brightness

Step-by-Step Instructions

1. Preheat & Prep (5 Minutes)

  1. Preheat Oven
    • Preheat your oven to 400 °F (200 °C) for roasting cherry tomatoes.
  2. Boil Water for Orzo
    • Fill a medium pot with water, add 1 Tbsp salt, and bring to a rolling boil over high heat.
  3. Prep Ingredients
    • Rinse and pat dry cherry tomatoes.
    • Pat chicken breasts dry with paper towels; season on both sides with salt, pepper, and ½ tsp garlic powder, then drizzle with 1 Tbsp olive oil. Rub gently to coat.
    • Scoop out ¼ cup basil pesto into a small bowl. Have 1 Tbsp olive oil ready for the orzo.

Tip: Bring chicken to room temperature by removing from the fridge 10 minutes before grilling—this ensures even cooking.

2. Roast Cherry Tomatoes (15–20 Minutes)

  1. Toss in Oil & Season
    • Place 1 cup cherry tomatoes in a single layer on a baking sheet lined with parchment paper or lightly greased with olive oil.
    • Drizzle with 1 tsp olive oil. Season with a pinch of salt and freshly ground black pepper.
    • Toss gently so each tomato is coated.
  2. Roast Until Blistered
    • Insert the baking sheet into the preheated oven. Roast 15–20 minutes, stirring halfway, until tomatoes are blistered and slightly caramelized but not collapsing completely.
    • Remove from oven and set aside. The tomatoes will continue to soften slightly as you finish other components.

Tip: For extra smokiness, broil the tomatoes for the last 1–2 minutes—watch carefully to prevent burning.

3. Cook the Pesto Orzo (10–12 Minutes)

  1. Boil Orzo
    • When water reaches a rolling boil, add 1 cup orzo. Stir once to prevent sticking.
    • Cook 8–10 minutes until orzo is al dente—tender but still firm to the bite. Consult package instructions for exact timing.
  2. Drain & Season
    • Drain orzo in a colander. Return to the pot or transfer to a mixing bowl.
    • Immediately stir in ¼ cup basil pesto and 1 Tbsp olive oil until orzo is evenly coated.
    • Season with salt and freshly ground black pepper to taste. Cover to keep warm while you grill chicken.

Tip: If orzo seems dry, add a splash (1–2 Tbsp) of reserved pasta cooking water to loosen and create a silky texture.

4. Grill the Chicken (10–12 Minutes)

  1. Heat Skillet or Grill Pan
    • Place a heavy skillet or indoor grill pan over medium-high heat. Let preheat 2–3 minutes until hot.
    • You should see faint wisps of smoke; the pan must be hot to achieve grill marks and proper sear.
  2. Grill Chicken Breasts
    • Lay seasoned chicken breasts on the hot pan. Cook 5–6 minutes on the first side without moving.
    • Flip the chicken and cook an additional 5–6 minutes until the internal temperature reaches 165 °F (74 °C) and juices run clear.
    • If grill marks develop too quickly, lower heat slightly to prevent burning.
  3. Rest & Slice
    • Transfer chicken to a cutting board. Tent loosely with foil and let rest 5 minutes.
    • Slice each chicken breast into ½-inch-thick strips against the grain to maximize tenderness.

Tip: If you don’t have a grill pan, cook chicken in a lightly oiled nonstick or stainless steel skillet. A pinch of smoked paprika on the chicken before grilling adds a subtle smoky note.

5. Assemble & Serve (3–5 Minutes)

  1. Plate the Pesto Orzo
    • Divide the warm pesto orzo between two plates or shallow bowls, spreading it in an even layer.
  2. Top with Grilled Chicken
    • Arrange sliced chicken breasts on top of each portion of pesto orzo, fanning the slices for an elegant presentation.
  3. Scatter Roasted Cherry Tomatoes
    • Spoon roasted cherry tomatoes over and around the chicken and orzo. The blistered tomatoes add a burst of color and sweet-tart flavor.
  4. Garnish
    • Drizzle extra basil pesto (optional) over the chicken for more herbaceous richness.
    • Sprinkle chopped fresh basil leaves or parsley atop each plate.
    • Serve with a lemon wedge for a bright squeeze of citrus, if desired.

Tip: These vibrant colors—emerald chicken stripes, golden orzo flecked with green pesto, and ruby-red tomatoes—make for an Instagram-worthy plate.

Serving Suggestions

  • Simple Green Salad:
    • Toss baby spinach or mixed greens with sliced cucumber, red onion, and a lemon vinaigrette (2 Tbsp olive oil + 1 Tbsp lemon juice + pinch of salt). The light, acidic salad cleanses the palate between bites of pesto-orzo richness.
  • Garlic Bread or Crostini:
    • Serve thin slices of baguette brushed with garlic butter (melted butter + 1 minced garlic clove + parsley) and toasted until golden. Great for scooping up any leftover pesto or tomato juices.
  • Steamed Asparagus or Green Beans:
    • Lightly steam 1 bunch asparagus spears or 1 cup green beans until tender-crisp (3–4 minutes). Drizzle with lemon butter for a bright, complementary vegetable side.
  • Chilled White Wine:
    • A crisp Sauvignon Blanc or Pinot Grigio pairs perfectly, cutting through the richness of pesto and balancing grilled chicken flavors.
  • Grilled Vegetables:
    • While chicken cooks, grill slices of zucchini, bell peppers, and eggplant with a light brush of olive oil and sprinkle of salt. Adds variety and color to the plate.

FAQs

  1. Can I use homemade pesto instead of store-bought?
    • Absolutely. Fresh homemade pesto—basil, pine nuts, Parmesan, garlic, olive oil, salt—elevates Pesto Orzo with vibrant, herbaceous flavor. Store-bought is a convenient shortcut that still tastes great.
  2. How do I adjust spice level?
    • Pesto tends to be mild. To add heat, stir a pinch of red pepper flakes into the orzo or sprinkle cayenne over the chicken before grilling. Omit for a kid-friendly version.
  3. Can I meal prep components ahead of time?
    • Yes.
      • Roast tomatoes: Up to 24 hours ahead; store refrigerated and bring to room temperature before plating.
      • Cook orzo: Make up to 2 hours ahead; toss with pesto and cover. Reheat gently or serve at room temperature.
      • Grill chicken: Cook and slice up to 4 hours ahead; cover and refrigerate. Reheat slices in a warm skillet with a splash of olive oil for 1–2 minutes.
  4. Is this dish gluten-free?
    • The recipe as written uses orzo (wheat pasta). For a gluten-free version, substitute 1 cup gluten-free rice or quinoa cooked according to package instructions, then toss with pesto and olive oil.
  5. What if I don’t have a grill pan?
    • Use a heavy nonstick or stainless steel skillet. Preheat over medium-high, add oil, and sear chicken for the same timing—5–6 minutes per side. Alternatively, broil chicken on a baking sheet 6 inches from the heat for 5–6 minutes per side.
  6. Can I double the recipe?
    • Yes. Use 2 cups orzo, 2 cups pesto, and 4 chicken breasts, roasted tomatoes in a larger pan. Grilling in batches ensures proper sear without overcrowding.
  7. How should I store leftovers?
    • Combine orzo and pesto in an airtight container and refrigerate up to 2 days. Store chicken slices and roasted tomatoes separately on a plate covered with foil. Reheat orzo and chicken gently in a skillet over low heat, adding a splash of water or broth to prevent dryness.

Nutrition Facts (per serving; serves 2)

  • Calories: 420 kcal
  • Protein: 32 g
  • Carbohydrates: 35 g
  • Fat: 20 g
  • Fiber: 2.5 g
  • Sugar: 4 g
  • Sodium: 550 mg

(Nutrition includes chicken, pesto orzo, and roasted tomatoes; may vary based on pesto brand and serving sizes.)

Recipe Tips

  1. Bring Chicken to Room Temperature
    • Remove chicken breasts from the refrigerator 10–15 minutes before grilling. This ensures they cook evenly and develop a better sear.
  2. Pat Chicken Dry for Crisping
    • Moisture on the chicken’s surface steams instead of searing. Thoroughly pat dry with paper towels before seasoning and grilling.
  3. Season Liberally
    • Don’t be shy with salt and pepper on the chicken. Proper seasoning is essential for depth of flavor, especially since pesto orzo is herby but not salty.
  4. Uniform Tomato Sizes
    • If some cherry tomatoes are significantly larger, halve them so they roast evenly with smaller ones. Uniformity prevents under- or over-blistered tomatoes.
  5. Reserve Pasta Water
    • When draining orzo, save 2 Tbsp of the cooking water. If your pesto orzo seems slightly dry, stir in a splash of reserved water to loosen it up and help sauce cling to pasta.
  6. Don’t Overcook Orzo
    • Aim for al dente—tender but slightly firm—so it holds up when tossed with pesto and topped with chicken. Overcooked orzo can become gummy.
  7. Use Bright, Ripe Tomatoes
    • Fresh, plump cherry tomatoes yield the best blistered texture and natural sweetness. If tomatoes are out of season, substitute roasted red pepper strips, thinly sliced, for a similar color and brightness.
  8. Warm Plates for Serving
    • Heat plates in a low oven (100 °C / 200 °F) for a few minutes so the dish stays hot until it reaches the table.
  9. Customize Herb Flavors
    • Stir chopped fresh basil or parsley into the orzo after mixing with pesto for extra green color and fresh flavor.
  10. Add a Zest of Lemon
    • A quick squeeze of fresh lemon juice over the finished dish just before serving brightens all flavors—especially helpful if pesto tastes too rich.

Conclusion

Grilled Chicken with Pesto Orzo & Roasted Cherry Tomatoes strikes the perfect balance between weeknight ease and gourmet flair. In just 35 minutes, you’ll plate juicy, seasoned chicken, creamy basil pesto orzo, and caramelized cherry tomatoes, all coming together in a symphony of fresh, vibrant flavors. Whether you’re cooking for two or scaling up for a crowd, this recipe is versatile, customizable, and destined to become a staple in your dinner rotation.

For more Mediterranean-inspired meals and quick pasta dishes, explore Serious Eats’ guide to Mediterranean cooking and Bon Appétit’s top pesto recipes. Enjoy every delicious bite and the simplicity of creating restaurant-quality flavor at home!

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