Pesto Chicken Bowls: Five Ingredients, One Skillet
Pesto chicken bowls are a fresh, Italian-inspired bowl made with seared pesto chicken, orzo, blistered tomatoes, and peppery arugula. The pesto adds the flavor, while the arugula and tomatoes keep it tasting fresh. This five-ingredient, one-skillet recipe brings fresh, satisfying flavors to your table in under 35 minutes. It’s a simple, flexible meal that’s easy to adapt to whatever you have on hand, making it the perfect solution for busy evenings.
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Why This Recipe Works
- One-Skillet : By cooking the chicken and sauce in a single pan, cleanup is easy while ensuring every piece of chicken is coated in vibrant, delicious pesto.
- Minimal Prep Time, Maximum Flavor: With only five ingredients and about 35 minutes start to finish, this comes together fast.
- Layers of Flavor: The combination of orzo, tender seared chicken, juicy tomatoes, and crisp, peppery arugula provides a balanced bite that feels light yet satisfying.
Ingredient Notes
- Chicken – Boneless chicken breast or thighs, both work as well as leftover cooked rotisserie, shredded or grilled chicken. Warm it up before adding to the bowl or enjoy it cold.
- Basil Pesto – Homemade or store-bought pesto works. I use homemade pesto that I freeze into portions for convenience
- Orzo – Any small-shaped pasta or rice will work
- Cherry tomatoes – Diced tomatoes work if that’s what’s on hand.
- Arugula– Baby spinach is a good substitute, just less peppery.
- Parmesan cheese – any hard cheese works here; pecorino is a good swap.
How to Make Pesto Chicken Bowls
- Cook the orzo according to package directions.
- Heat olive oil in a skillet and sear the chicken pieces until golden on all sides, stir in the pesto sauce.
- Reduce the heat, then add the tomatoes. Cook for a few minutes until they soften.
- Build the bowls: orzo first, then the chicken-pesto mixture, then arugula and parmesan.
Tips
- Pat the chicken dry before it adding it to the pan, that’s what gets you a browned exterior.
- Stir a spoonful of pesto into the orzo itself, not just the chicken, for another layer of flavor.
- If you’re searing chicken anyway, cook extra and set part of it aside plain, before the pesto goes in. Plain seared chicken is the start of a different dinner later in the week, not just a reheated leftover.
Make it Your Way
These pesto chicken bowls follow the bowl formula: protein + vegetable + sauce + finish. Swap any of the elements for a completely different bowl. Here are some suggestions:
- Protein: Swap the chicken for shrimp, salmon, or white beans if you want it meatless.
- Vegetables: Cherry tomatoes and arugula are the default, but roasted broccoli or zucchini, sautéed mushrooms, field greens, or spinach will all work.
- Sauce/Flavor: Basil pesto is the base, but sun-dried tomato pesto or a lemony arugula pesto changes the whole bowl without changing a single step.
- Pasta/Grains: Rice, farro, couscous, quinoa, small-shaped pasta, veggie noodles, or cauliflower rice for a low-carb version.
- Finish: Parmesan, mozzarella cheese, chopped fresh basil or sun-dried tomatoes on top, or swap in toasted pine nuts and a squeeze of lemon juice.
I usually make this with boneless chicken breasts or shredded chicken that I’ve made earlier in the week, which cuts the cook time.
If you like building dinner this way, swap the protein, change the sauce, same method every time, my Bowls Dinner Builder is worth a look.
How to Store Leftovers
Store the chicken-pesto mixture, orzo, and arugula in separate airtight containers for 3 to 4 days. Keeping the arugula separate keeps it from wilting. The pesto may darken slightly in the fridge; that’s normal, not spoilage.
What to Serve With Chicken Pesto Bowls
These bowls are a full meal on their own, but a simple green salad or roasted vegetables on the side rounds it out.
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Pesto Chicken Bowls
Equipment
Ingredients
- 1/4 cup pesto sauce homemade or store-bought
- 1 pound boneless chicken breast cut into bite-sized pieces
- 1/2 cup orzo uncooked
- 1 1/2 cups cherry tomatoes halved
- 3 cups baby arugula
Instructions
- Cut the chicken into bite-sized pieces. Cook the orzo according to package directions.
- Heat oil in a skillet over medium-high heat. Add the chicken and cook until golden brown on all sides.
- Reduce the heat and stir in the pesto sauce.
- Add the tomatoes and cook a few minutes until heated through.
- Divide the orzo between four bowls, top with the chicken-pesto-tomato mixture, and finish with arugula.
Notes
- Store leftovers in an airtight container for 3 to 4 days.
- Sub diced tomatoes for cherry tomatoes, and baby spinach for arugula, if needed.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Chicken Pesto Bowls Frequently Asked Questions
Yes. Jarred sauce is convenient, but taste it first, since jarred pesto varies a lot in salt level.
You can, though fresh pesto loses some color and brightness in the freezer. It will taste the same, it just won’t look as vibrant. If you anticipate freezing pesto, leave the cheese out and add it before serving
