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A Dump-and-Bake Pesto Chicken Orzo dish, fresh from the oven

Classic Dump-and-Bake Pesto Chicken Orzo

This classic dump-and-bake recipe features tender chicken and orzo infused with herby pesto, making for a quick and flavorful meal perfect for a weeknight dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1.5 cups Dry orzo pasta
  • 3 cups Chicken broth low sodium preferred
  • 0.5 cup Prepared pesto store-bought or homemade
  • 1 cup Cherry or grape tomatoes halved (optional)
  • 0.25 cup Parmesan cheese freshly grated (plus more for serving)
  • Salt To taste
  • Black pepper To taste
  • Fresh basil or parsley For garnish (optional)

Equipment

  • 9x13-inch baking dish
  • Aluminum foil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grab a 9x13-inch baking dish.
  2. Combine the cubed chicken, dry orzo, chicken broth, pesto, and halved cherry tomatoes in the baking dish; stir gently until the orzo is mostly submerged and season with salt and pepper.
Baking
  1. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  2. Remove the foil, stir, sprinkle Parmesan cheese, and bake uncovered for another 10-15 minutes until the orzo is tender, liquid absorbed, and chicken is cooked through.
Serving
  1. Let the dish rest for a few minutes before serving, then garnish with fresh basil or parsley and offer extra Parmesan.

Notes

Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety. Adjust seasoning to taste throughout the cooking process.