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Creamy Chicken and Orzo with Cherry Tomatoes, Spinach, and Basil Pesto Recipe

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4.4 from 29 reviews

This Creamy Chicken and Orzo recipe features tender chicken breasts cooked with Italian seasoning and smoked paprika, combined with a rich, creamy orzo tossed with cherry tomatoes, fresh spinach, basil pesto, and Parmesan. A comforting and flavorful meal ready in just 45 minutes, perfect for a family dinner or entertaining guests.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1.5 pounds chicken breasts (skinless and boneless)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Orzo and Vegetables

  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes (sliced in half)
  • 1 tablespoon garlic (minced)
  • 1 cup orzo (uncooked)
  • 2 cups chicken stock
  • ¼ teaspoon salt
  • 5-6 cups fresh spinach

Creamy Sauce

  • ½ cup heavy cream
  • ¼ cup basil pesto
  • 1 teaspoon lemon zest (optional)
  • ¼ cup grated Parmesan cheese

Garnish

  • Fresh basil (to garnish)
  • Extra Parmesan cheese (optional)

Instructions

  1. Cook the chicken: Pound the chicken breasts to an even thickness for uniform cooking. Season both sides of the chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes per side until they turn golden and are fully cooked through. Remove the chicken from the pan and set aside.
  2. Cook tomatoes and garlic: In the same skillet, add 1 tablespoon of olive oil. Add the halved cherry tomatoes and cook undisturbed for 3 to 4 minutes until they soften. Stir in the minced garlic and cook for about 30 seconds more until fragrant, being careful not to burn the garlic.
  3. Toast the orzo: Add the uncooked orzo to the skillet with tomatoes and garlic. Stir frequently and cook for 1 to 2 minutes to lightly toast the orzo, enhancing its nutty flavor.
  4. Simmer the orzo: Pour in the chicken stock and add ¼ teaspoon salt. Bring the mixture to a simmer and cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  5. Make it creamy: Reduce the heat to low. Add the fresh spinach to the skillet and cook until wilted. Stir in the heavy cream, basil pesto, and optional lemon zest until the sauce is smooth and creamy.
  6. Finish the dish: Incorporate the grated Parmesan cheese into the orzo mixture and stir well. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Slice the cooked chicken breasts and return them to the skillet, nestling them into the creamy orzo. Garnish with fresh basil leaves and add extra Parmesan cheese if desired. Serve immediately for the best flavor and texture.

Notes

  • If you prefer a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
  • For added flavor, marinate the chicken in Italian seasoning and smoked paprika for 30 minutes before cooking.
  • This dish can be made ahead; store chicken and orzo separately, then reheat gently on the stovetop.
  • Feel free to swap chicken stock with vegetable stock for a slightly different flavor profile.
  • Leftovers keep well in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/creamy-chicken-and-orzo-with-cherry-tomatoes-spinach-and-basil-pesto-recipe/