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Quick Lemon Pesto Chicken and Orzo Skillet

Quick Pesto Chicken and Orzo Skillet

  • Author: Jenna



For the chicken

  • 2 tbs olive oil
  • 2 chicken breasts, cut into inch cubes
  • juice of 1 lemon
  • 4 garlic cloves pressed
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp rosemary

To assemble

  • 2 cups cooked orzo*
  • 1/2 cup sun dried tomatoes
  • 1 cup of spinach**
  • 3/4 cup pesto sauce
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded Parmesan cheese


  1. Cook the orzo according to the directions on the package.
  2. Put cubed chicken into a small bowl. Press garlic cloves over it and season with salt, pepper, red pepper, rosemary, and juice of 1 lemon. Toss to combine.
  3. While the orzo cooks, heat up 2 tablespoons of olive oil in a large cast iron skillet over medium heat. When pan is hot, add chicken. Cook chicken for about 2-3 minutes per side or until the chicken is golden brown and cooked through. Once chicken is cooked, add spinach and cook for about a minute until spinach just begins to wilt. Add in pesto, tomatoes, orzo, and grated Parmesan. Stir to combine thoroughly. Once combined, top with shredded cheese. Broil for 2 minutes or until cheese melts or bake for 20 minutes at 350 until cheese melts and bubbles. Enjoy!


  • Serving Size: 1