This easy chicken orzo is full of flavor and comes together quickly! It features tender chicken, nutty orzo, fresh spinach, and zesty pesto that ties everything together for a tasty dish.
I love how colorful and comforting this meal is. Plus, it’s a one-pot wonder! Less mess means more time for Netflix, right? 📺🤗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken tenderloins are my favorite for this recipe, as they cook quickly and stay juicy. If you prefer, you can use thighs or even firm tofu for a vegetarian option.
Orzo: Orzo gives a nice texture and absorbs flavors beautifully. If you don’t have orzo on hand, any small pasta like tini pasta or ditalini would work as well.
Pesto: Store-bought pesto is convenient, but homemade is even better if you have the time! You can also swap with sun-dried tomato paste for a different twist or use a dairy-free pesto for a vegan meal.
Spinach: Fresh baby spinach is great for its mild flavor. Kale or Swiss chard can be other good choices here.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken to perfection can be tricky! To ensure it cooks evenly, start with chicken at room temperature. This helps it cook more uniformly and stay juicy. Follow these tips for great results:
- Use medium-high heat for a golden brown crust. Don’t rush it!
- Cook chicken for about 3-4 minutes on each side. Use a meat thermometer; it should reach 165°F.
- Let the chicken rest for a few minutes after cooking. This keeps it juicy when you slice it!
Easy Chicken Orzo with Spinach and Pesto
Ingredients You’ll Need:
- For the Chicken:
- 1 lb boneless, skinless chicken tenderloins or breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- For the Orzo and Vegetables:
- 1 cup orzo pasta
- 2 cups chicken broth (or stock)
- 1 cup water
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- For the Finishing Touches:
- 1/3 cup prepared basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh basil or oregano leaves for garnish (optional)
How Much Time Will You Need?
This delicious meal takes about 20 minutes of prep and cooking time. It’s quick enough to whip up on a weeknight but tasty enough to impress guests!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a bowl, toss the chicken tenderloins with olive oil, garlic powder, smoked paprika, crushed red pepper flakes (if using), salt, and pepper until they’ve got an even coating of flavor.
2. Cook the Chicken:
Heat a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 3-4 minutes on each side or until they are cooked through and nicely browned. Remove the chicken from the skillet and set aside.
3. Cook the Orzo:
In the same skillet, add the orzo pasta and toast it lightly for about 1-2 minutes. Just make sure to stir constantly to prevent it from burning!
4. Add Liquids:
Carefully pour in the chicken broth and water with the orzo. Bring this mixture to a boil, then lower the heat to a simmer. Cover the skillet and cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Add Tomatoes and Spinach:
Stir in the halved cherry tomatoes and fresh spinach. Cook this for about 2 minutes or until the spinach is all wilted and beautiful.
6. Combine Pesto and Chicken:
Lower the skillet’s heat and stir in the basil pesto until everything is well mixed. Then, return the chicken to the skillet and nestle it into the orzo mixture. Let this heat through for another 2-3 minutes.
7. Serve:
Taste the dish and adjust with more salt and pepper if needed. Sprinkle with grated Parmesan cheese and add fresh herbs if you like! This meal is best enjoyed warm!
This one-pan dish is a delightful blend of flavors, with tender, spiced chicken, creamy pesto-infused orzo, and vibrant greens and tomatoes. Enjoy your easy, hearty, and flavorful meal!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken in This Recipe?
Absolutely! Using leftover cooked chicken is a great time-saver. Just shred or chop it into bite-sized pieces and add it to the skillet along with the pesto and other ingredients to heat through.
What Can I Substitute for Orzo If I Don’t Have Any?
No problem! If you don’t have orzo, you can replace it with any small pasta like ditalini, couscous, or even quinoa for a gluten-free option. Just adjust cooking times accordingly, as each type of pasta may vary!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of chicken broth or water to keep it from drying out!
Can I Make This Dish Vegetarian?
Yes! To make it vegetarian, swap out the chicken for chickpeas or firm tofu. You may also want to use vegetable broth instead of chicken broth to maintain the flavor profile.
