Home » Howto & Style » One Pan Pesto Chicken and Orzo in under 30 minutes!

One Pan Pesto Chicken and Orzo in under 30 minutes!

A family favorite bursting with flavors I under 30 minutes!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/pesto-orzo-and-chicken/

PESTO CHICKEN AND ORZO RECIPE
For the Chicken:
1.5lb of Chicken Breast (or thighs which I prefer) cut into large pieces
1/4 cup of Fresh Pesto
Sprinkle of Paprika
Sprinkle of Garlic and Herb Seasoning
Salt to taste
Drizzle of Oil

For the Remaining Ingredients:
1 Large of 2 Small Zucchini, thinly sliced
3 cloves of Garlic, minced
1 Pint of Cherry Tomatoes, halved
1 cup of Orzo
2.5 cups of Chicken Stock
2” Piece of Parmesan rind, optional
Few Leaves of Basil
Sprinkle of Garlic and Herb

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Shallow Dutch Oven: https://amzn.to/3SoL9kg
My Fav Garlic and Herb Seasoning: https://amzn.to/3RSu4Oc
Shallow Bowls: https://amzn.to/47Ibk9Z

Items you’ll find in my kitchen (affiliate):
Knives: https://amzn.to/3Khbpse
cutting board: https://amzn.to/3OyM2EM
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Wooden Spoons: https://amzn.to/3Dy1cnt
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Bench Scraper: https://amzn.to/3Qir5zo
Standing Mixer: https://amzn.to/47mwQSP
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00:00 – Intro
00:50 – Prep the Chicken
02:12 – Cook the Chicken
03:20 – Cook the Veggies
04:18 – Add the Rice
05:37 – Finish Up
06:12 – Enjoy!

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Minotola, NJ 08341

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Hi friends! Goodness I love this recipe so much! It's so tender, ,melts in your mouth and I just KNOW you will love it! 2.5lb Pork Shoulder Olive oil for searing 1/2 cup of Chicken Stock Juice of 1 orange Juice of 1 lime 4 cloves of garlic, sliced 1 tsp each of oregano, garlic, onion, paprika and cumin 2 dry bay leaves Salt and pepper to taste Salsa verde 1 small yellow onion, halved 1lb of Tomatillos 2 jalapeños (or 1 if you don’t want it too spicy) Few cloves of garlic Juice of 1 lime Handful of cilantro 2 tsp (or more to taste because this is your salt) of chicken bouillon powder I Cooked my pork low and slow for 7 hours, once really tender I took it out, shredded it and popped it under the broiler to crisp the edges, then I added it to a platter and spooned over some of the juices from the crockpot to it moist, so good! For the salsa verde, once I blister my veg, I pop the whole pan in a 400 degree oven for like 15 minutes then blend it all and I like to do this the morning of so it can sit in the fridge all day and those flavors can really blossom. Serve with your fav tortillas or toppings or as a bowl, so delish!

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