Creamy Chicken Orzo with Spinach and Tomatoes

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Creamy Chicken Orzo with Spinach and Tomatoes

If you’re looking for a satisfying, comforting dinner that’s both quick and loaded with flavor, this Creamy Chicken Orzo checks all the boxes. It’s a one-pan wonder packed with tender chicken, juicy cherry tomatoes, and wilted spinach—all coated in a luxuriously creamy basil pesto sauce. Perfect for weeknights, this recipe is easy enough for busy evenings but delicious enough to impress guests.

Why You’ll Love This Recipe

  • Ready in just 30 minutes with minimal prep and cleanup.
  • One skillet is all you need—even the orzo cooks in the same pan.
  • Full of vibrant veggies and feel-good flavors.
  • Versatile—you can swap the protein, change up the vegetables, or make it dairy-free.

Ingredients

For the Chicken:

  • 1.5 lbs skinless, boneless chicken breasts (or thighs), sliced into strips
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

For the Orzo and Sauce:

  • 1 cup dry orzo pasta
  • 3 cloves garlic, minced
  • 1½ cups cherry tomatoes, halved
  • 3 cups fresh spinach
  • 1½ cups chicken broth (or vegetable broth)
  • ½ cup heavy cream (or half-and-half)
  • ⅓ cup basil pesto (store-bought or homemade)
  • Optional: red pepper flakes for heat

Instructions

  1. Cook the Chicken:
    Heat olive oil in a large, high-sided skillet over medium heat. Season chicken with smoked paprika, Italian seasoning, salt, and pepper. Sear the chicken strips for 3–4 minutes per side until golden and cooked through. Remove and set aside.
  2. Sauté Aromatics:
    In the same skillet, add a bit more oil if needed. Add minced garlic and cook for 30 seconds until fragrant. Stir in the orzo and toast for 1 minute.
  3. Add Liquid & Simmer:
    Pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes, stirring occasionally. Add more broth or water if needed to finish cooking the orzo.
  4. Make It Creamy:
    Stir in the heavy cream, basil pesto, cherry tomatoes, and spinach. Cook for 2–3 minutes until the spinach wilts and the sauce thickens.
  5. Finish the Dish:
    Return the cooked chicken to the skillet. Toss everything together and cook for another minute until warmed through. Taste and adjust seasoning.
  6. Serve and Enjoy:
    Plate hot and top with grated Parmesan, a pinch of red pepper flakes, or toasted pine nuts if desired.

Tips for Success

  • Leftover chicken? Skip the searing and stir it in at the end for an even faster meal.
  • Sauce too thick? Add a splash of broth or cream when reheating.
  • Use a good-quality skillet like cast iron or stainless steel to avoid sticking and ensure even heat.

Substitutions & Variations

  • Protein swap: Try cooked sausage, shrimp, salmon, or even steak.
  • Add-ins: Mushrooms, sun-dried tomatoes, asparagus, or kale work beautifully.
  • Dairy-free version: Use full-fat unsweetened coconut milk or cashew milk for a creamy alternative.
  • Make it spicy: Stir in red pepper flakes or a dash of hot sauce.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently in a skillet with a splash of cream or broth, or microwave in 30-second intervals, stirring in between.

Note: This dish is not freezer-friendly as the creamy sauce may separate.

What to Serve With It

Pair with crusty bread or garlic toast, and a simple green salad like:

  • Tomato-Cucumber Salad with Avocado and Pesto
  • Arugula Salad with Pine Nuts and Parmesan

This Creamy Chicken Orzo is more than just a quick fix—it’s a full-flavored, one-pan comfort dish that just might become your next go-to favorite. Whether you’re cooking for the family or hosting friends, it’s a simple, satisfying recipe that always delivers.

 

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