This easy chicken orzo dish is full of flavor! With tender orzo, juicy chicken, fresh spinach, and zesty pesto, it’s a tasty meal that comes together in no time.
I love how this one-pot recipe makes cleanup a breeze! Plus, it’s a hit with everyone at the table, so you might want to make a double batch. 😉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or tenders work best for this dish. If you prefer, turkey breast is a great substitute, or even rotisserie chicken to save time.
Orzo: Orzo gives a nice texture, but you can swap it with small pasta shapes like ditalini or farfalline if needed. Just adjust cooking time as they may vary.
Chicken Broth: Low-sodium chicken broth adds flavor without being too salty. Vegetable broth is a perfect alternative if you want a vegetarian option.
Spinach: Fresh spinach is lovely here, but kale or Swiss chard would work too. If you’re using frozen spinach, just be sure to squeeze out the excess water before adding it.
Pesto: You can use store-bought pesto for convenience or make your own. If you don’t have pesto, try adding a little olive oil with fresh herbs for a burst of flavor.
How Do I Make Sure My Orzo is Cooked Perfectly?
The key to perfect orzo is to watch the cooking time closely. Start by adding the broth and bringing it to a gentle boil. Here’s how:
- After you add the broth, cover the skillet and reduce heat to medium-low.
- Stir occasionally to prevent the orzo from sticking.
- Check for doneness around the 8-minute mark; it should be tender but still slightly firm (al dente).
- If it absorbs too much liquid, add a splash more broth or water until cooked through.
Perfectly cooked orzo should be creamy without being mushy. Enjoy it as the base for this delicious chicken dish!
Easy Chicken Orzo with Spinach and Pesto
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or tenders, cut into strips or bite-sized pieces
- 1-2 tablespoons olive oil or avocado oil
- 1 cup orzo pasta
- 2 ½ cups chicken broth (low sodium preferred)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons pesto sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano or Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes (optional, for a bit of heat)
- Fresh basil or oregano leaves, for garnish
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. You’ll spend about 10 minutes preparing and cooking the chicken, followed by another 10-15 minutes to cook the orzo and mix in the veggies and pesto. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together the garlic powder, onion powder, paprika, dried oregano, salt, and pepper. Sprinkle this spice mix evenly over the chicken pieces, making sure they are well coated. This will add delicious flavor to the chicken as it cooks.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for about 3-4 minutes on each side, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Orzo:
In the same skillet, add a little more oil if necessary. Next, pour in the orzo pasta and toast it gently for 1-2 minutes, stirring frequently until it becomes fragrant and just lightly golden. This step gives the orzo extra flavor.
4. Add Broth and Simmer:
Slowly add the chicken broth to the skillet with the orzo, stirring to combine. Bring it to a gentle boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for about 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
5. Add Vegetables:
Once the orzo is cooked, stir in the halved cherry tomatoes and chopped fresh spinach. Cook for an additional 1-2 minutes until the spinach has wilted slightly and everything is heated through.
6. Combine with Chicken and Pesto:
Return the cooked chicken to the skillet with the orzo and vegetables. Stir in the pesto sauce and mix everything together gently, ensuring it’s well combined and heated through.
7. Final Seasoning and Garnish:
Taste the dish and adjust the seasoning with salt, pepper, and red pepper flakes if you like a little kick. Lastly, garnish with fresh basil or oregano leaves before serving.
Enjoy your flavorful, creamy, and easy-to-make Chicken Orzo with fresh spinach and pesto! It’s a delightful meal that’s sure to please everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative and will add more flavor and juiciness to the dish. Just adjust the cooking time slightly, as thighs may take a few extra minutes to cook through compared to chicken breasts.
Can I Make This Recipe Vegetarian?
Yes! You can easily make this dish vegetarian by swapping the chicken for chickpeas or your favorite plant-based protein. Use vegetable broth instead of chicken broth, and the recipe will still be delicious!
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently in the microwave or on the stovetop, adding a splash of broth or water to loosen it up if necessary.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to customize this recipe by adding other vegetables like bell peppers, zucchini, or even peas. Just make sure to adjust the cooking times as needed to ensure everything is cooked to perfection!
