One Skillet Pesto Chicken & Greens Orzo

One Skillet Pesto Chicken and Greens Orzo

3 tablespoons extra virgin olive oil
1 1/2 pound chicken breasts, cut into halves if breasts are large
1 teaspoon salt
½ teaspoon ground pepper
1 cup onion, diced
½ cup celery, diced
4 cloves garlic, minced
2 cups sliced greens (I used kale and spinach)
1 cup orzo pasta (I used Barilla GF orzo)
3 cups chicken broth
3 tablespoons pesto

In a large skillet, heat the olive oil over medium-high heat (look for it to move in the pan very easily when it is warm enough).

While you are waiting for the oil and butter to heat, sprinkle the skin side of the chicken breasts with salt and pepper.

Once the oil is hot, place the chicken, skin side down, in the pan. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes, then remove the chicken from the pan.

Add the onion, celery, garlic, and greens. Cook for 2-3 minutes or until the greens wilt.

Add the orzo pasta, and stir it so it becomes coated with the juices in the pan. Then add the chicken broth, stirring it well. Bring to a simmer over high heat, then add the chicken back to the pan, nestling them in the orzo.

Cover the skillet and simmer for about 10 minutes or until the chicken is cooked through and the orzo is soft.

Top with pesto to serve.

Serves 4-6