Introduction:
This one-pan creamy chicken orzo is the kind of dinner that feels restaurant-level cozy, but comes together
with weeknight ease. You get golden, tender chicken, buttery mushrooms, and perfectly cooked orzo that turns silky and creamy
as it simmers in broth. Then everything gets finished with spinach for freshness and a spoonful (or two) of
basil pesto for that bold, herby flavor that makes the whole skillet taste special.
The best part? It’s truly one pan. No boiling pasta separately, no extra pots, no complicated steps. The starch from the orzo
naturally thickens the sauce, and the pesto at the end adds brightness and depth without needing a long ingredient list. It’s
a reliable “everyone’s happy” dinner: comforting, flavorful, and easy to customize.
Serve it as-is for a complete meal, or add a simple salad and crusty bread for scooping up every last creamy bite.
Ingredients:
Main ingredients
- 1 1/4 lb (565g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 tbsp olive oil
- 2 tbsp butter (divided)
- 8 oz (225g) mushrooms, sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups (about 300g) dry orzo
- 3 1/2 cups chicken broth (more as needed)
- 1/2 cup heavy cream (or half-and-half for lighter)
- 2 cups baby spinach
- 1/4 to 1/3 cup basil pesto (store-bought or homemade)
- 1/2 cup grated Parmesan (optional but recommended)
- Salt and black pepper, to taste
Seasoning (simple and flexible)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Pinch of red pepper flakes (optional)
- 1 tbsp lemon juice (optional, for brightness)
Garnish (optional)
- Fresh basil, chopped
- Extra Parmesan
- Cracked black pepper
