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Orzo, Chicken & Pesto Pot

by Tom
Preparation 15 mins
Cooking 45 mins
Serves 2


  • 2 Chicken Breasts
  • 125g orzo pasta
  • 250g cherry tomatoes
  • 2 Tbsp green pesto
  • Handful of basil leaves, roughly torn
  • 2 garlic cloves, finely chopped
  • One small onion, finely sliced
  • 250ml chicken stock
  • 15g grated Parmesan cheese
  • 80g fine green beans, cut in half


Preheat the oven to 220C.

Cut all the cherry tomatoes in half, and cut the chicken breasts into mini fillets.

Place both the tomatoes and chicken breast mini fillets onto a baking tray (covered in a baking sheet), drizzle olive oil across and season generously with salt and pepper.

Cook for 20 minutes.

While that’s cooking, prepare the other ingredients as stated in the ingredients list.

Add a drizzle of olive oil to an oven-proof saucepan or casserole dish and bring to a low-medium heat on the hob.

Add the garlic and onion to the pan and cook for 5-8 minutes, until the onion is soft and translucent.

By now, the chicken and tomatoes should be done. Take them out the oven, and drop the oven heat to 180C.

Put the tomatoes to one side for later.

Add the chicken, orzo, green beans and stock to the pan and stir well.

Put the pan in the oven uncovered for 20 minutes. Stir halfway through.

After 20 minutes, take the pan out the oven and — if necessary — drain off any excess liquid.

Add the cheese, pesto, and most of the basil to the pan and give it a good stir.

Serve up, adding the rest of the basil as a garnish.