Herb-Crusted Chicken with Burst Tomato Sauce and Cheesy Pesto Orzo

This dish brings together tender chicken breasts seasoned with aromatic herbes de Provence and a vibrant burst tomato sauce. The tomatoes are cooked until they pop, releasing their juices into a savory pan sauce that’s perfect for spooning over the chicken.

On the side, creamy pesto orzo gets a boost from Parmesan cheese, making it a comforting companion to the herb-crusted chicken. It’s a meal that feels elegant enough for a dinner party but simple enough for a weeknight.

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Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.75 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels and season all over with salt, pepper and 2 teaspoons herbes de Provence (save the rest). Add to the pan and cook until no longer pink in the center, 4-7 minutes per side. Remove from the pan and set aside.
2. While the chicken cooks, halve, peel and thinly slice the shallot. Mince or grate the garlic. Halve the grape tomatoes lengthwise. Pick the parsley leaves from the stems; discard the stems and finely chop the leaves.
3. Once the water boils, add the orzo to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and return to the pot. Meanwhile, reduce the heat under the chicken pan to medium-low and add the shallot with a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes.
4. Increase the heat to medium-high and add the tomatoes, garlic, remaining herbes de Provence, 1 teaspoon sugar and 1 tablespoon red wine vinegar (you’ll have extra). Cook, stirring, until the liquids are thick and saucy, about 2 minutes. Stir in the chicken demi-glace and 2 tablespoons water. Bring to a simmer, then remove from heat. Stir in 2 tablespoons butter. Season with salt and pepper.
5. Stir the pesto, 1 tablespoon butter and half the Parmesan into the pot with the drained orzo. Season with salt and pepper.
6. Divide the chicken between plates and spoon the tomato sauce from the pan over the top. (Tip: serve the sauce on the side for picky eaters.) Arrange the orzo alongside and sprinkle with the remaining Parmesan. Garnish with parsley.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, small shapes like ditalini or stelline work well or you can use rice for a gluten-free option.

What can I substitute for herbes de Provence?

A mix of dried thyme, rosemary, marjoram and lavender works. Or use Italian seasoning as a substitute.

Can I make this dish dairy-free?

Use dairy-free pesto and omit the Parmesan and butter. Substitute olive oil or a plant-based butter for cooking.