Step 1

Place chicken in a bowl and season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper. Add 1/4 cup pesto and turn to coat. Let sit for 15 minutes.

Step 2

Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, arrange chicken in pan and cook, undisturbed, for 3 minutes, until golden. Flip, and cook 1 to 2 more minutes; transfer chicken to a plate. (The chicken will finish cooking in the orzo - the only goal here is to get a nice golden sear.)

Step 3

Add onion to pan and cook until softened, about 3 minutes. Stir in orzo and cook 1 to 2 minutes to lightly toast grains.Add broth, remaining 1/4 cup pesto, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring mixture to a boil and nestle chicken back into pan. Reduce heat to medium-low, cover, and gently simmer for 15 minutes. Remove lid, stir, and continue cooking, uncovered, until all of the liquid is absorbed and the orzo is al dente, about 1 to 3 more minutes.

Step 4

Meanwhile, prepare tomato-basil topping by combining cherry tomatoes, basil, garlic, and remaining 2 Tbsp. olive oil in a medium bowl. Season with a pinch of salt.

Step 5

Top chicken and orzo mixture with Parmigiano Reggiano, and spoon tomato-basil mixture overtop.