This One-Pan Chicken Orzo recipe is a quick and delicious meal that’s perfect for busy weeknights. With tender chicken, creamy orzo, and vibrant veggies all cooked together in one skillet, it’s a hassle-free dinner that doesn’t skimp on flavor. Ready in just 30 minutes, it’s sure to become a family favorite!
My family loves this One-Pan Chicken Orzo! It all started when I needed a quick yet satisfying meal after a hectic day. The first time I made it, the kitchen filled with the comforting aroma of seared chicken and garlic, and my husband couldn’t wait to try it. Now, this dish is a staple in our household. It’s the perfect solution for busy evenings when we crave something hearty and wholesome. The combination of creamy orzo, juicy chicken, and fresh spinach has everyone coming back for seconds, making our dinners both easy and memorable.
Why This One-Pan Chicken Orzo?
- Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
- One-Pan Meal: Minimal cleanup with everything cooked in one skillet.
- Flavorful and Creamy: Smoked paprika and Italian seasoning give the chicken a delightful flavor, while the orzo is made creamy with heavy cream and basil pesto.
- Nutritious: Packed with protein from the chicken and vitamins from the fresh spinach and cherry tomatoes.
Ingredients:
- Chicken:
- 1.5 lb (680g) skinless, boneless chicken breasts
- 1 teaspoon smoked paprika (2.3g)
- 1 teaspoon Italian seasoning (2.3g)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil (30ml)
- Orzo:
- 1 cup (200g) uncooked orzo
- 5 cloves garlic, minced
- 1 tablespoon olive oil (15ml)
- 10 oz (285g) cherry tomatoes, sliced in half
- 2 cups (480ml) chicken stock
- ¼ teaspoon salt (1.5g)
- 5 oz (140g) fresh spinach
- ½ cup (120ml) heavy cream
- ¼ cup (60g) basil pesto
Directions:
Sear Chicken:
- Slice the chicken breasts into thinner strips. Season generously with smoked paprika, Italian seasoning, salt, and pepper.
- Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil.
- Add the chicken to the skillet and cook on medium heat for about 3 minutes per side, until browned. Remove the chicken to a plate and set aside.
Cook Orzo:
- In the same skillet, add 1 cup of uncooked orzo, 5 cloves of minced garlic, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring frequently, for about 2 minutes until lightly browned.
- Add 2 cups of chicken stock, half of the cherry tomatoes, and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer.
- Cook for about 5-10 minutes, stirring occasionally to prevent sticking, until the orzo is cooked through.
- Add the spinach and the remaining cherry tomatoes to the skillet. Stir on low-medium heat until the spinach wilts.
- Stir in the heavy cream and basil pesto, mixing well to combine. Season with additional salt and pepper if desired.
- Return the chicken to the skillet, allowing it to simmer in the sauce for a few minutes until fully heated and cooked through.
Notes:
- Substitutions: You can use boneless, skinless chicken thighs instead of breasts for a juicier option.
- Cooking Tips: Be sure to slice the chicken evenly to ensure it cooks at the same rate.
- Nutritional Info: This dish provides a balanced meal with protein, healthy fats, and vitamins from the fresh vegetables.
