Step 1

Make the pesto:

Step 2

In a mini chopper, pulse the garlic to mince.

Step 3

Add the pistachios, pine nuts, Parmigiano, olive oil, red pepper flakes and lemon zest, and pulse until well-combined.

Step 4

Add the basil and pulse until smooth; season with salt and pepper, to taste.

Step 5

Make the chicken and orzo:

Step 6

Preheat oven to 350 F.

Step 7

In a small bowl, mix the garlic powder, onion powder, salt and pepper until well-combined.

Step 8

Season the chicken on all sides with spice blend.

Step 9

In an oven-safe 10-inch skillet, warm the oil over medium heat.

Step 10

Add the chicken, skin-side down, and cook until golden brown, about 4 minutes, then flip and and cook an additional 4 minutes; transfer to a plate.

Step 11

Add onion and garlic to the skillet, season with salt and pepper, and cook, stirring often, until softened, for 3 to 4 minutes.

Step 12

Add the white wine and, using a wooden spoon, scrape up any browned bits.

Step 13

Bring the wine to a simmer and cook until reduced by half.

Step 14

Add the orzo, chicken stock, pesto and heavy cream, and stir to combine.

Step 15

Bring the liquid to a boil, then reduce to a simmer.

Step 16

Using tongs, nestle the chicken, skin-side up, into the skillet.

Step 17

Transfer the skillet to the oven and cook, undisturbed, until the orzo is tender and chicken is cooked through, 12 to 15 minutes.

Step 18

Using a wooden spoon, stir the orzo until creamy.

Step 19

To serve, spoon a puddle of the orzo onto a serving plate and place a piece of chicken in the center.

Step 20

Dollop some marinara, stracciatella and pesto over the exposed orzo. Serve immediately.