Description
Creamy one-pan chicken orzo made with tender seared chicken, cherry tomatoes, spinach, and a rich basil pesto cream sauce. A quick 30-minute weeknight dinner with minimal cleanup.
Ingredients
For the Chicken:
- 1.5 lb skinless, boneless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Orzo:
- 1 cup uncooked orzo
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 10 oz cherry tomatoes, sliced in half
- 2 cups chicken stock
- 1/4 teaspoon salt
- 5 oz fresh spinach
- 1/2 cup heavy cream
- 1/4 cup basil pesto
Instructions
1. Slice chicken breasts into thinner strips and season generously with smoked paprika, Italian seasoning, salt, and pepper.
2. Heat a large high-sided skillet over medium heat and add 2 tablespoons olive oil. Sear chicken for about 3 minutes per side until golden and cooked through. Remove to a plate.
3. In the same skillet, add uncooked orzo, minced garlic, and 1 tablespoon olive oil. Cook for about 2 minutes, stirring, until lightly browned.
4. Add chicken stock, half of the cherry tomatoes, and salt. Bring to a boil, then reduce to a simmer and cook for 5 to 10 minutes, stirring occasionally, until orzo is tender.
5. Stir in spinach and remaining cherry tomatoes. Cook until spinach wilts.
6. Add heavy cream and basil pesto, stirring to combine. Season with additional salt and pepper if needed.
7. Return the chicken to the skillet and simmer gently until heated through and fully cooked. Serve warm.
Notes
Use a high-sided, heavy-bottomed skillet such as cast iron or stainless steel for best results.
The sauce thickens as it cools; add a splash of cream, milk, or broth when reheating if needed.
You can substitute half-and-half for heavy cream to lighten the dish.
Make it gluten-free by using gluten-free orzo.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.