This creamy Chicken Pesto Orzo Recipe is the perfect union of comfort food and one pan dinner recipes. Perfectly flavored with basil pesto, seasoned chicken breast, bright tomatoes, and fresh spinach, it's the ultimate weeknight dinner that's made in one pan on the stove in under 30 minutes!
To ensure you get a 5-star review every time you serve this dish, we've included our simple tips for making chicken and orzo successfully with minimal effort and easy cleanup. Your family will want this meal on repeat!
Of our many dinner recipes, chicken pesto orzo is one that I would personally recommend as one a top 5 one pot meal. Why, you ask?
- It's a proven success that we make again and again!
- It's creamy, comforting, and totally satisfying.
- It's a great way to sneak in extra veggies and protein.
- It's fast, easy, and requires minimal dishes.
- It's simple enough for a weeknight but also nice enough for serving guests!
We also love a good Butternut Squash and Sausage Orzo Recipe in the fall!
Skip to:
Ingredients for pesto orzo
Although it looks like a lot of ingredients, most are pantry staples you already have at home. Quantities are in the recipe card below, but here are some tips to help you make this one pot recipe successfully.
- Boneless skinless chicken breast: Cut each piece in half horizontally to allow it to cook more evenly.
- Olive oil: You can substitute with avocado oil if preferred, but the flavor of olive oil is great in this recipe.
- Smoked paprika, onion powder, and Italian seasoning: Sweet paprika is not a good substitute. Also, you can make your own Italian blend with equal parts dried basil, dried oregano, and dried thyme.
- Garlic: To me, it is so worth it to buy it pre-minced, but you can also mince your own garlic cloves.
- Orzo pasta: It looks like a large grain of rice that is easily found in most grocery stores. It also goes by the names "risoni" or "puntalette."
- Chicken broth: You can use store bought, homemade or bouillon.
- Cherry tomatoes: Use red or the multi-colored pack.
- Spinach: I can never use all the spinach that comes in these big packages, so I freeze the extra, store it in a zipper bag, and use it in recipes like this. So much better than buying it frozen from the store!
- Heavy cream: Also called whipping cream. You can substitute with half-n-half, but it may be looser.
- Pesto: Use one that you really like the taste of since it will flavor the whole dish. I really like Sam's Club pesto. I use Souper Cubes to freeze it in ¼ cup measurements to make it last forever.
Kitchen tools for making risoni
How to make chicken pesto orzo
This recipe goes quickly, so my top tip is to have all your ingredients ready to go before you start cooking.
In a large bowl, toss the chicken, oil and seasonings really well. Next, heat a 12 inch non-stick skillet over medium heat.
Add the chicken to the hot pan and cook 4-5 minutes on each side, or until it reaches 165F when tested with a thermometer. Set it aside to rest and wipe out the skillet with paper towels.
Next, add the oil, garlic, and orzo to the empty skillet. Cook over medium heat for 2-3 minutes, stirring occasionally, until the orzo is a light golden brown.
Pour in the broth and the tomatoes. Bring it to a boil over high heat, then immediately reduce the heat until it is simmering.
Cook for 10-12 minutes, stirring occasionally, until the orzo is cooked through. If it isn't quite soft enough after 12 minutes, add another splash of broth and cook for 1-2 more minutes.
Now for the best part! Add the spinach, cream, and pesto and stir well, cooking for another 2-3 minutes on low.
Slice the chicken and add it on top. Serve and enjoy!
Storage and reheating tips
For best results, store leftovers in the fridge in an airtight container for 3-4 days. Reheat it in the microwave on full power for 1-2 minutes. To restore it to optimal creaminess, stir in a splash of cream and a tiny bit of pesto before diving in.
Substitutions and variations
Try out some of these simple swaps to make this recipe your own!
- Try boneless skinless chicken thighs instead of breasts. The cooking time will be a bit longer.
- Replace the grape tomatoes with sun-dried tomatoes.
- Switch the spinach for arugula or finely chopped kale.
- Swap the basil pesto for something different. Pine nut, red pepper, tomato, and chili pesto would all be interesting options to try.
- Add some creamy mozzarella or parmesan cheese.
- Add some fresh lemon zest for a tangy twist.
- Add toasted pine nuts or almond slivers for some crunch.
FAQ
If your orzo is still crunchy after cooking, you can add an extra splash of water or chicken stock and continue cooking it for 2-3 minutes. However, I rarely find the need to add extra water as long as it has been simmering the whole time.
Typically you need a 2:1 ratio of water to orzo, or 2 cups of water for every 1 cup of orzo.
The best way to keep the grains from sticking together is to toast the dry orzo in oil. Coating every piece in oil and allowing it to toast slightly will keep each granule distinct.
Tips and tricks
- Let the chicken cook undisturbed on each side so it develops a pretty golden color.
- Use a pesto you actually have tasted and like. We love the pesto from Sam's Club.
- If it is too thick, add 1 tablespoon of hot water at a time to loosen it until it's nice and creamy.
- If you ever have leftover fresh spinach, freeze it! This recipe and ones like it are a great time to use it up.
What to serve with chicken and orzo
You can serve this as a full meal all on its own, or try some of these sides that go pair well.
More easy dinner recipes
Looking for other recipes like this? Try these:
Recipe
Simple Chicken Pesto Orzo Recipe (One Pan!)
Ingredients
Chicken
- 1½ lb chicken breast trimmed and cut in half horizontally
- 1½ tablespoon olive oil
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
- ¾ teaspoon Italian seasoning (or ¼ teaspoon each of dried oregano, basil, and thyme)
- ¾ teaspoon kosher salt
Orzo
- 1½ tablespoon olive oil
- 1 tablespoon garlic minced
- 1½ cups orzo
- 3 cups chicken broth
- 10 oz (1 pint) cherry tomatoes cut in half (leave them whole if they are small)
- 1 cup spinach
- ½ cup heavy cream
- ¼ cup basil pesto
Instructions
- Combine the chicken, oil, and seasonings in a bowl. Heat a large skillet over medium heat. Once hot, add the chicken and cook 4-5 minutes on each side, or until golden and cooked to 165F. Remove from pan and set aside to rest.1½ lb chicken breast, 1½ tablespoon olive oil, ¾ teaspoon smoked paprika, ¾ teaspoon onion powder, ¾ teaspoon Italian seasoning, ¾ teaspoon kosher salt
- Wipe out the skillet with paper towels. Add the oil, garlic, and orzo and cook over medium heat for 2-3 minutes, until the orzo begins to toast (some pieces will be golden brown).1½ tablespoon olive oil, 1 tablespoon garlic, 1½ cups orzo
- Add the broth and the tomatoes. Turn to high and bring to a boil, then immediately reduce to med-low and simmer for 10-12 minutes., stirring occasionally, until the orzo is cooked through. (The heat really depends on your burner - the orzo should be simmering. If it starts to dry up and the orzo isn’t soft yet, add a little bit more broth or water and let it continue cooking.)3 cups chicken broth, 10 oz (1 pint) cherry tomatoes
- Once the orzo is soft, add the spinach, cream, and pesto. Cook on low for 2-3 minutes, or until the spinach is wilted. While it is cooking, slice the chicken.1 cup spinach, ½ cup heavy cream, ¼ cup basil pesto
- Slice the chicken. Add on top of the orzo and serve.
Notes
- Let the chicken cook undisturbed on each side so it develops a pretty golden color.
- Use a pesto you actually have tasted and like. We love the pesto from Sam's Club.
- If it is too thick, add 1 tablespoon of hot water at a time to loosen it until it's nice and creamy.
- If you ever have leftover fresh spinach, freeze it! This recipe and ones like it are a great time to use it up.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Lee says
This has become one of my go-to quick dinners. The leftovers are great too!
Misty says
Glad you liked it!