Juicy chicken and tender orzo in a luscious basil pesto cream sauce with spinach and cherry tomatoes. A one-pan high-protein dinner ready in 30 minutes!
Ingredients
Instructions
Season chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add orzo and toast for 1-2 minutes, stirring frequently.
Pour in chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Stir in heavy cream, basil pesto, and Parmesan cheese until well combined. Add spinach and cherry tomatoes, and cook for 2-3 minutes until spinach is wilted and tomatoes are slightly softened.
Return cooked chicken to the skillet and stir to combine. Cook for another minute until everything is heated through. Adjust seasoning with salt and pepper if needed. Garnish with fresh basil leaves and serve immediately.
For best results
- For extra protein, use bone-in chicken thighs and adjust cooking time accordingly.
- If you prefer a thicker sauce, let the orzo sit covered for 5 minutes after cooking.
- Substitute heavy cream with half-and-half or Greek yogurt mixed with a little cornstarch for a lighter version.
- To save time, use pre-cooked rotisserie chicken – just add it in step 4.
Variations
- Vegetarian: Omit chicken and add cannellini beans or chickpeas for protein.
- Gluten-Free: Use gluten-free orzo or substitute with rice or quinoa.
- Add vegetables like zucchini, bell peppers, or mushrooms for extra nutrients.
Nutrition
- Calories485 kcal
- Total Fat24g
- Saturated Fat10g
- Cholesterol125mg
- Sodium520mg
- Total Carbohydrates32g
- Dietary Fiber2g
- Sugars4g
- Protein38g