ONE-PAN Creamy Chicken Orzo with Mushrooms, Spinach, and Basil Pesto

1. Pat chicken dry and season with salt, pepper, Italian seasoning, and paprika.
2. Heat olive oil and 1 tbsp butter in a large deep skillet over medium-high heat.
3. Add chicken and cook 3–5 minutes until lightly golden (it can finish cooking later). Remove to a plate.

2) Sauté mushrooms and aromatics

1. Add remaining 1 tbsp butter to the same pan.
2. Add mushrooms and cook 5–7 minutes until browned and their moisture cooks off.
3. Stir in onion and cook 2–3 minutes until softened.
4. Add garlic and cook 30 seconds until fragrant.

3) Toast the orzo

1. Add orzo to the skillet and stir 1 minute to lightly toast (boosts flavor and prevents mushiness).

4) Simmer

1. Pour in chicken broth and scrape up any browned bits from the bottom (that’s flavor).
2. Bring to a gentle simmer, then reduce heat to medium-low.
3. Cook 8–12 minutes, stirring often, until orzo is tender and the mixture looks creamy.
4. If the pan gets too dry before orzo is done, add a splash more broth.

5) Finish creamy + pesto

1. Stir the chicken back into the skillet and cook 2–3 minutes until cooked through.
2. Reduce heat to low. Stir in heavy cream, Parmesan (if using), and spinach until wilted.
3. Turn off heat and stir in basil pesto (start with 1/4 cup, add more to taste).
4. Optional: add lemon juice for a brighter finish. Taste and adjust salt and pepper.

6) Rest and serve

1. Let the skillet rest 3–5 minutes so the sauce thickens slightly.
2. Garnish with basil and extra Parmesan, then serve hot.

Serving and Storage:

Serve this creamy chicken orzo straight from the pan with a crisp side salad, roasted veggies, or warm bread. It’s rich and
satisfying on its own, but a fresh side balances it beautifully.

• Refrigerate: Store in an airtight container up to 4 days.
• Reheat: Warm gently on the stove or microwave. Add a splash of broth or milk to loosen the sauce.
• Freeze: Creamy pasta can change texture when frozen, but it’s possible. Freeze up to 2 months and reheat gently with added liquid.

Tips:

• Use a deep skillet: Orzo expands and needs room to simmer without spilling.
• Stir often: Orzo can stick; stirring keeps it creamy and prevents scorching.
• Add pesto off heat: Keeps basil flavor bright and prevents bitterness.
• Don’t overcook chicken early: It finishes at the end and stays juicy.
• Control thickness: Add broth for looser, cream for richer, Parmesan for thicker.

Variations:

• Extra veggies: Add peas, sun-dried tomatoes, zucchini, or roasted red peppers.
• Spicy: Add red pepper flakes or a spoon of Calabrian chili paste.
• More protein: Use chicken thighs for richer flavor, or swap in shrimp at the end.
• Lighter: Use half-and-half or evaporated milk instead of heavy cream.
• Cheesy pesto: Stir in mozzarella or provolone for extra melt.
• Gluten-free: Use gluten-free orzo (watch cook time and add liquid as needed).

Conclusion:

This one-pan creamy chicken orzo with mushrooms, spinach, and basil pesto is the ultimate weeknight comfort:
creamy without being fussy, flavorful without being complicated, and made in one skillet for easy cleanup. The pesto adds a
fresh, herby finish that makes it taste like something you’d order out—yet it’s completely doable at home. Keep it classic,
customize it with your favorite veggies, and enjoy a dinner that feels special any day of the week.

FAQ:

Can I use rice instead of orzo?

You can, but it won’t be a direct swap. Rice needs different liquid ratios and cook time. For a similar one-pan method, use
quick-cooking rice and adjust broth accordingly.

What mushrooms work best?

Cremini (baby bella) mushrooms are ideal for flavor, but white button mushrooms work too. For a richer dish, add a small
handful of shiitake or oyster mushrooms.

How do I keep orzo from sticking?

Stir often, keep a gentle simmer (not a hard boil), and add small splashes of broth if the pan dries out before orzo is tender.

Can I make it dairy-free?

Yes. Use olive oil instead of butter, coconut cream or an unsweetened dairy-free creamer in place of heavy cream, and a
dairy-free pesto and Parmesan alternative.

Can I make this ahead for meal prep?

Yes. It reheats well—just add a splash of broth or milk when warming to bring the sauce back to creamy.