Mediterranean Chicken in Pesto Asiago Sauce
Introducing Mediterranean Chicken: Juicy chicken, mushrooms, olives, tomatoes, and orzo come together in a rich pesto asiago sauce.
Get ready to dive into a delicious Mediterranean-inspired dish packed with bold flavors—Mediterranean Chicken in Pesto Asiago Sauce! We’re talking juicy chicken breasts paired with hearty portobello mushrooms, tangy artichokes, briny kalamata olives, and succulent cherry tomatoes, all tossed with orzo pasta and smothered in a rich, creamy pesto asiago sauce. This easy recipe brings together savory and fresh ingredients, making it perfect for a quick weeknight dinner or a gathering with friends. Let’s create this vibrant meal that’s sure to impress your guests!
What’s in This Mediterranean Chicken Dish?
- Chicken Breasts: Tender and juicy, the star of the dish.
- Herbs and Spices: Sea salt, black pepper, dried oregano, and fresh basil for added flavor.
- Extra Virgin Olive Oil: Essential for sautéing and adding a rich, fruity flavor.
- Portobello Mushrooms: Meaty and robust, they add depth to the dish.
- Red Onion: Sweet and savory, perfect for sautéing.
- Cherry Tomatoes: Bursting with sweetness and color.
- Artichoke Hearts: Tangy and tender, adding a Mediterranean flair.
- Kalamata Olives: Rich and briny, enhancing the dish’s flavor profile.
- Orzo Pasta: Cooked in chicken broth for extra flavor.
- Pesto Asiago Sauce: A creamy, herby sauce that ties all the ingredients together—YUM!
Secrets to Perfect Orzo Pasta
- Cook It in Broth: Instead of plain water, use chicken, vegetable, or even seafood broth for a richer flavor that complements the dish.
- Stir Occasionally: This helps prevent sticking and ensures even cooking of the orzo.
- Don’t Overcook: Orzo cooks quickly, so aim for a slightly al dente texture (firm to the bite) to prevent it from becoming mushy, especially when combined with sauces.
- Finish with Oil or Butter: Toss the cooked orzo in a splash of extra virgin olive oil or a knob of butter immediately after draining to enhance the taste and prevent clumping. In this recipe, we’ll combine it with our luscious pesto asiago sauce.
Georgie’s Tips
More Mediterranean Inspired Recipes
- Mediterranean Olive & Herb Quick Bread
- Mediterranean Chicken with Potato Wedges
- Mediterranean Chicken Pizza
- Mediterranean Balsamic Caprese Salad
- Sun-Dried Tomato Pesto Fettuccine
- Pan Toasted Sun-Dried Tomato Sourdough
- Spinach Artichoke Chicken Pizza
- Loaded Greek Chicken Burgers
- Greek Style Orzo
- Greek Chicken Meatballs
- Greek Chickpea Salad
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Mediterranean Chicken in Pesto Asiago Sauce
Ingredients
- 2 lbs chicken breast (depending on portion size per person, about 4–6 oz each)
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp extra virgin olive oil (divided)
- 1 cup portobello mushrooms (about 3 large or 6 smaller ones, sliced)
- 1 large red onion (sliced thinly)
- 1 pint cherry tomatoes (halved)
- 14 oz artichoke hearts (drained and quartered)
- 1 cup kalamata olives (pitted and halved)
- 1.5 cups dry orzo pasta (about 4 oz per person once cooked)
- 3 cups chicken broth (or vegetable broth)
- 1 recipe pesto asiago sauce
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season 2 lbs chicken breast with ½ tsp sea salt, ¼ tsp black pepper, 1 tsp dried oregano and 1 tsp dried basil. Add the chicken to the hot skillet and cook for 5–7 minutes, until the chicken is browned and cooked through. Once done, remove the chicken and set it aside.
- In the same skillet, add another tablespoon of olive oil if needed. Add 1 large red onion (sliced thinly) and 1 cup portobello mushrooms (sliced) to the pan, sautéing for 5–6 minutes until they soften and the mushrooms release their moisture.
- Stir in 1 pint cherry tomatoes and 14 oz artichoke hearts. Cook for an additional 3–4 minutes, allowing the tomatoes to soften.
- Add 1 cup kalamata olives during the last minute of cooking. Remove the vegetables from the pan and set them aside with the chicken.
- Add 1.5 cups dry orzo pasta and 3 cups chicken broth to the same skillet. Bring the liquid to a boil, then reduce the heat to a simmer. Stir occasionally and let the orzo absorb the liquid, about 10–12 minutes. If the liquid reduces too quickly and the orzo isn’t fully cooked, you can add more broth or water in small increments until the orzo is tender.
- Once the orzo is cooked, slice the chicken into strips or bite sized pieces. Return the chicken and vegetables to the pan with the orzo, stirring everything together. Stir everything together and cook for a couple more minutes to heat through.
- Serve with 1 recipe pesto asiago sauce.