The Easiest Dump-and-Bake Pesto Chicken Orzo
This chicken pesto orzo is the kind of dinner I lean on when I want creamy comfort food without babysitting a skillet. Add everything to one casserole dish, set a whole puck of Boursin in the middle, and let the oven turn it into a pesto-y, sun-dried tomato-packed dinner.
Why You’ll Love This Dump-And-Bake Dinner
- Truly dump and bake: There is no need to sear the chicken, sauté the onion, or boil the orzo first.
- One-dish cleanup: The chicken, pasta, vegetables, and creamy sauce all come together in a 9 x 13-inch casserole dish.
- Big pesto flavor: Pesto, garlic-and-herb Boursin, and sun-dried tomatoes make every bite savory and bright.
- Complete family dinner: Chicken, orzo, and peas make this cozy casserole satisfying enough to serve on its own.
Featured Ingredients
- Chicken breast: Cut the chicken into even 1 to 1½-inch pieces so every bite cooks at the same rate.
- Dry orzo: Add it straight from the package. The small pasta absorbs the seasoned broth as it bakes.
- Pesto: Store-bought pesto keeps this dinner especially easy, but my homemade pesto works, too.
- Sun-dried tomatoes: Oil-packed tomatoes bring concentrated sweetness and a savory Italian-inspired flavor.
- Frozen peas: They go into the dish still frozen and add color and vegetables without another prep step.
- Boursin: A whole puck melts in the center of the casserole, then stirs into the broth and pesto for an ultra-creamy finish.
How The Dump-And-Bake Method Works
The casserole stays tightly covered so steam can cook the dry orzo and raw chicken at the same time. After baking, a 10-minute uncovered rest lets the orzo absorb the remaining broth. Stirring in the melted Boursin last transforms that starchy cooking liquid and pesto into a creamy sauce—no separate pot or roux required.
My Top Tips
- Keep the chicken pieces even: Aim for 1 to 1½-inch pieces so they finish cooking at roughly the same time.
- Submerge the orzo: Stir well before baking and make sure the pasta is sitting in the broth rather than piled above it.
- Cover the dish tightly: Trapped steam is essential for cooking the pasta. Crimp the foil securely around the edges of the pan.
- Check both chicken and pasta: The orzo should be tender, and the chicken needs to reach 165ºF. Continue baking in 5-minute increments if either one needs more time.
- Do not skip the rest: The sauce thickens as the casserole sits, so give it the full 10 minutes before stirring in the cheese.
Easy Swaps
Any flavor of Boursin can be used, though Garlic & Fine Herbs reinforces the pesto flavor beautifully. Boneless skinless chicken thighs can stand in for the breasts when cut into evenly sized pieces; always verify that the chicken reaches 165ºF. I do not recommend swapping the orzo without testing, because another pasta shape may require a different amount of broth or baking time.
What To Serve With Chicken Pesto Orzo
This casserole already has chicken, pasta, and peas, so it is a complete meal on its own. To stretch dinner for a crowd, pair it with a fresh caprese quinoa salad or garlic Parmesan dinner rolls for scooping up the creamy pesto sauce.
Storage And Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Orzo continues to absorb sauce as it sits, so add a splash of broth or water before reheating gently in the microwave or on the stovetop.
Frequently Asked Questions
No. Add the orzo to the casserole dish dry. It cooks directly in the chicken broth while the dish is covered and baking.
Yes. This recipe is designed for raw chicken breast cut into even 1 to 1½-inch pieces. Before serving, check the thickest pieces with an instant-read thermometer to make sure they have reached 165ºF.
A tight cover traps the steam that cooks the dry orzo and keeps the chicken from drying out. If the orzo or chicken needs additional time after the first check, cover the dish again before returning it to the oven.
The casserole will look looser when it first comes out of the oven. Let it rest uncovered for the full 10 minutes so the orzo can absorb more broth, then stir in the melted Boursin to create the creamy sauce.
Orzo is the tested pasta for this dump-and-bake method. Another small pasta may work, but pasta shapes absorb liquid at different rates, so the broth amount and baking time would need to be retested.
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9 x 13-inch casserole dish
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Instant-read thermometer
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Preheat the oven to 375ºF. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.
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Add the diced onion, garlic, chicken, dry orzo, pesto, sun-dried tomatoes, chicken broth, frozen peas, Italian seasoning, and sea salt to the prepared casserole dish. Stir until the pesto and seasonings are evenly distributed and the orzo is submerged in the liquid.
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Place the whole puck of Boursin in the center of the casserole dish. Cover the dish tightly with aluminum foil and bake for 50 minutes.
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Carefully uncover the casserole and check that the orzo is tender, most of the liquid has been absorbed, and the thickest pieces of chicken have reached 165ºF. If the orzo is still firm or the chicken is not done, cover and continue baking in 5-minute increments.
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Remove the casserole from the oven and let it rest uncovered for 10 minutes. This gives the orzo time to absorb more liquid and helps the sauce thicken.
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Stir the melted Boursin into the chicken and orzo until the sauce is creamy and evenly combined. Serve immediately.
- Other small pasta shapes may work in place of the orzo, but the amount of liquid and baking time will vary. Orzo is the tested pasta for this recipe.
- Any Boursin flavor may be used.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.
- The total time includes the 10-minute rest after baking.
Calories: 372 kcal, Carbohydrates: 51 g, Protein: 23 g, Fat: 8 g, Fiber: 5 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
