Herb-Crusted Chicken with Burst Tomato Pesto Orzo

This elegant yet family-friendly dinner features tender chicken breasts seasoned with fragrant herbes de Provence, paired with a creamy Parmesan pesto orzo. The burst grape tomatoes simmered in a rich pan sauce add a burst of sweetness and acidity that perfectly complements the savory chicken.

With minimal prep and simple steps, this dish comes together in about 35 minutes, making it a perfect weeknight meal that feels special. The orzo is cooked al dente, then tossed with pesto, butter and Parmesan for a cheesy, herbaceous side that both kids and adults will love.

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Ingredients

12 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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 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. Pat chicken dry with paper towels; season all over with salt, pepper and 1 teaspoon herbes de Provence (2 teaspoons for 4 servings). Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove chicken from pan and set aside. Wipe out pan.
2. Meanwhile, wash and dry all produce. Halve, peel and thinly slice shallot. Halve tomatoes. Mince or grate garlic. Pick parsley leaves from stems; discard stems. Finely chop leaves.
3. Once water boils, add half the orzo to pot (use all the orzo for 4 servings). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain thoroughly and return to pot.
4. Heat a drizzle of olive oil in same pan used to cook chicken over medium heat. Add shallot; cook until softened, 2-3 minutes. Increase heat to medium-high and add tomatoes, garlic, ½ teaspoon sugar (1 teaspoon for 4 servings), ½ teaspoon remaining herbes de Provence (1 teaspoon for 4) and half the vinegar (all for 4). Cook until thickened and saucy, about 2 minutes. Stir in demi-glace and 2 tablespoons water. Bring to a simmer, then turn off heat. Stir in 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper.
5. Stir pesto, 1 tablespoon butter and half the Parmesan into pot with drained orzo. Season with salt and pepper.
6. Divide chicken and orzo between plates. Top chicken with pan sauce, making sure to include tomatoes. (Tip: Serve the sauce on the side for picky eaters.) Garnish with parsley and remaining Parmesan.

Recipe Tips

FAQ

Can I use boneless, skinless chicken thighs instead of breasts?

Yes, boneless thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for herbes de Provence?

A mix of dried thyme, rosemary, oregano and lavender can mimic the flavor. Use about 1 teaspoon total.

Can I make this dish gluten-free?

Use gluten-free orzo or substitute with rice or quinoa. Ensure the pesto and demi-glace are gluten-free.