Description
This quick and flavorful Chicken Orzo recipe combines tender seared chicken breasts with perfectly cooked orzo pasta, fresh spinach, cherry tomatoes, and a creamy basil pesto sauce. Prepared in a single skillet, it’s a convenient and delicious 30-minute meal ideal for weeknight dinners.
Ingredients
Scale
Chicken
- 1.5 lb chicken breasts, skinless, boneless
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Orzo
- 1 cup uncooked orzo
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 10 oz cherry tomatoes, sliced in half
- 2 cups chicken stock
- ¼ teaspoon salt
- 5 oz fresh spinach
- ½ cup heavy cream
- ¼ cup basil pesto
Instructions
- Sear chicken: Slice the chicken breasts into thinner strips. Generously season the chicken with smoked paprika, Italian seasoning, salt, and freshly ground black pepper. Heat a large, high-sided, heavy-bottomed skillet over medium heat and add 2 tablespoons of olive oil. Add the chicken strips and cook for about 3 minutes per side until golden and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook orzo: To the same now-empty skillet, add 1 cup of uncooked orzo, 5 cloves of minced garlic, and 1 tablespoon of olive oil. Cook on medium heat, stirring frequently, for about 2 minutes until the orzo is lightly browned and fragrant.
- Add liquids and tomatoes: Pour in 2 cups of chicken stock, add half of the sliced cherry tomatoes, and sprinkle in ¼ teaspoon of salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 5 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
- Add spinach and remaining tomatoes: Stir in the fresh spinach and the remaining cherry tomatoes. Continue cooking on low to medium heat until the spinach has wilted and the tomatoes have softened, about 2 to 3 minutes.
- Create creamy sauce: Add ½ cup heavy cream and ¼ cup basil pesto to the skillet, stirring well to combine all the ingredients into a creamy sauce. Taste and adjust seasoning with salt and pepper as desired.
- Finish cooking chicken: Return the seared chicken strips to the skillet, nestling them into the orzo mixture. Allow the chicken to simmer gently in the sauce for a few minutes until heated through and fully cooked to an internal temperature of 165°F (74°C).
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- You can use vegetable stock for a vegetarian adaptation, but omit chicken to keep it vegetarian.
- Be sure to stir occasionally while cooking the orzo to prevent it from sticking to the skillet.
- Fresh basil leaves can be added on top for additional freshness and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken orzo, one-pan dinner, quick dinner, creamy pasta, chicken recipe, Italian-inspired
