Description
A creamy and flavorful Chicken Orzo recipe featuring tender chicken breasts sautéed with smoked paprika and Italian seasoning, combined with garlic, cherry tomatoes, fresh spinach, and a rich blend of heavy cream and basil pesto for a comforting one-pot meal.
Ingredients
Scale
Chicken
- 1.5 lb skinless, boneless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Orzo and Vegetables
- 1 cup orzo (uncooked)
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 10 oz cherry tomatoes, sliced in half
- 2 cups chicken stock
- ¼ teaspoon salt
- 5 oz fresh spinach
Finishing Touches
- ½ cup heavy cream
- ¼ cup basil pesto
Instructions
- Season the chicken: Combine the chicken breasts with smoked paprika, Italian seasoning, salt, and freshly ground black pepper, ensuring they are evenly coated for a flavorful base.
- Sauté the chicken: Heat 2 tablespoons of olive oil in a pot over medium heat and cook the seasoned chicken breasts until they are cooked through and no longer pink inside, about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.
- Sauté the garlic: In the same pot, add 1 tablespoon olive oil and sauté the minced garlic until fragrant, approximately 1 minute, taking care not to burn it.
- Cook the orzo: Add the uncooked orzo, chicken stock, and salt to the pot, then bring the mixture to a boil.
- Add vegetables and chicken: Stir in the cooked chicken (sliced or shredded as preferred), cherry tomatoes, and fresh spinach. Cook until the orzo is tender and spinach is wilted, about 8-10 minutes, stirring occasionally.
- Finish with cream and pesto: Lower the heat and stir in the heavy cream and basil pesto, mixing well to create a creamy, flavorful sauce. Heat through for 2-3 minutes without boiling. Serve warm.
Notes
- You can shred the cooked chicken or slice it into bite-sized pieces before adding it back into the pot.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Adjust seasoning with salt and pepper to taste before serving.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
