Creamy Chicken and Orzo

This Creamy chicken and orzo is an easy one-pan meal with tender chicken and a rich, velvety sauce. Finished with spinach, pesto, and Parmesan, it’s comforting yet fresh and perfect for any night.

Prep Time10

Cook Time35

Total Time45

Course: Chicken recipes, Orzo recipes

Cuisine: American

Keyword: lemon chicken and orzo, lemon chicken and orzo recipe

Servings:

Author: Tatiana

Ingredients

For the Chicken:

1.5 pounds chicken breasts skinless and boneless
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
Salt and freshly ground black pepper
2 tablespoons olive oil

For the Orzo:

1 tablespoon olive oil
2 cups cherry tomatoes sliced in half
1 tablespoons garlic minced
1 cup orzo uncooked
2 cups chicken stock
¼ teaspoon salt
5-6 cups fresh spinach
½ cup heavy cream
¼ cup basil pesto
1 teaspoon lemon zest optional
¼ cup grated Parmesan cheese
Fresh basil to garnish

Instructions

Cook the chicken: Pound the chicken to an even thickness. Season chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 5 to 7 minutes per side until golden and cooked through. Remove and set aside.
Cook tomatoes and garlic: In the same skillet, add 1 tablespoon olive oil. Add the cherry tomatoes and cook for 3 to 4 minutes until softened. Then add the garlic and cook for about 30 seconds until fragrant.
Toast the orzo: Add the orzo and cook for 1 to 2 minutes, stirring often, until lightly toasted.
Simmer the orzo: Add chicken stock and salt. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Make it creamy: Reduce heat to low. Stir in spinach and cook until wilted. Add heavy cream, pesto, and lemon zest, then mix until smooth and creamy.
Finish the dish: Stir in grated Parmesan cheese. Taste and adjust seasoning as needed.
Slice the chicken and return it to the pan. Top with fresh basil and extra Parmesan if desired.

Notes

Spinach tip: It may look like a lot, but it wilts down quickly. You can use anywhere from 5 to 6 cups without affecting the recipe.
Texture control: If the orzo looks too loose, let it simmer for 1 to 2 more minutes uncovered. If it gets too thick, add a splash of chicken stock to loosen it.
Don’t overcook the orzo: Stir occasionally and keep an eye on it—overcooking can make it mushy.
Chicken option: You can slice the chicken before serving or leave the breasts whole and serve on top.
Extra flavor boost (optional): Add a sprinkle of red pepper flakes for a mild kick or a little extra Parmesan for more richness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition