Pesto Chicken and Orzo

When it comes to effortless dinners that taste like they took all day, this One-Pan Chicken Thighs with Pesto Orzo and Green Olives is a weeknight hero. Juicy, crispy-skinned chicken thighs roast to golden perfection while herby pesto-coated orzo and briny green olives soak up all the rich pan drippings.

This dish balances crispy, tender, salty, and bright in every bite — all made in one skillet or sheet pan.

Why You’ll Love This Recipe:

Everything cooks in one pan = fewer dishes

1. The chicken is crispy on the outside, juicy on the inside

2. Pesto adds instant flavor and freshness

3. Green olives bring briny balance to the creamy orzo

4. Great for meal prep or dinner parties

Final Thoughts:

This One-Pan Chicken Thighs with Pesto Orzo and Green Olives delivers big flavor with little effort. It’s got everything — crispy chicken, creamy pasta, briny olives, and herbaceous pesto — all in one skillet. It’s a Mediterranean-inspired meal you’ll come back to again and again.

Yield: 4 servings

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Pesto Chicken and Orzo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

When it comes to effortless dinners that taste like they took all day, this One-Pan Chicken Thighs with Pesto Orzo and Green Olives is a weeknight hero. Juicy, crispy-skinned chicken thighs roast to golden perfection while herby pesto-coated orzo and briny green olives soak up all the rich pan drippings.

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Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Juice of ½ lemon (optional)

For the Pesto Orzo

• 1 cup orzo pasta
• 2 cups chicken broth
• ¼ cup prepared pesto (store-bought or homemade)
• ½ cup green olives, halved or whole (Castelvetrano or manzanilla work well)
• ¼ cup grated Parmesan (optional, for creaminess)
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions

1. Preheat oven to 400°F (200°C). Season chicken thighs on both sides with olive oil, salt, pepper, garlic powder, and smoked paprika.
2. In a large oven-safe skillet or braiser, sear chicken thighs skin-side down over medium-high heat until golden and crispy, about 4–5 minutes. Flip and cook another 2 minutes. Remove and set aside (they'll finish in the oven).
3. In the same skillet, add orzo and toast for 1 minute in the rendered fat. Add chicken broth and stir to deglaze the pan. Stir in green olives and half of the pesto.
4. Nestle chicken thighs on top, skin-side up. Transfer the pan to the oven and roast uncovered for 20–25 minutes, or until chicken reaches 175°F internally and orzo is tender and creamy.
5. Remove from oven and stir in remaining pesto and Parmesan (if using). Adjust salt and pepper to taste. Finish with a squeeze of lemon, fresh herbs, and serve straight from the pan.

Notes

Boneless thighs or breasts can be used, but reduce cook time slightly.

Make it dairy-free by omitting the Parmesan or using nutritional yeast.

Add veggies: Stir in spinach, cherry tomatoes, or roasted red peppers before serving.

Prefer a sheet pan version? Cook orzo separately and toss with pesto and olives while chicken roasts.

Nutrition Facts

Calories

606

Carbs

32 g

Cholesterol

149 mg

Fat

38 g

Fiber

2 g

Net carbs

30 g

Protein

32 g

Sat. Fat

9 g

Sodium

1688 mg

Sugar

2 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.