This Easy Chicken Orzo with Spinach and Pesto is a one-pan wonder! Tender chicken, tiny orzo pasta, and fresh spinach all soak up the tasty pesto for a colorful meal that shines.
You won’t believe how quick it comes together. Just toss everything in the pan, and in no time, you have a delicious dinner. Plus, who doesn’t love a dish that’s bright and easy to clean up after? 😊
Key Ingredients & Substitutions
Chicken: I recommend using chicken tenders for their tenderness and quick cooking. Boneless chicken breasts work well too. You could substitute with cooked rotisserie chicken, which saves time!
Orzo: Orzo is a tiny rice-shaped pasta that cooks quickly. If you’re out of orzo, you can swap in another small pasta like ditalini or even quinoa for a gluten-free option.
Pesto: Store-bought pesto is super convenient. For a homemade version, blend fresh basil, garlic, nuts (like pine nuts), and olive oil. If you’re dairy-free, try nutritional yeast instead of Parmesan in your pesto.
Spinach: Fresh baby spinach is great here, but you can also use kale or Swiss chard. Just chop them finely and cook slightly longer to soften.
How Can I Perfectly Cook the Orzo?
Cooking orzo well can be tricky, but it’s all about the balance of heat and liquid. Here’s how to do it right:
- First, toast the orzo in olive oil for 1-2 minutes. This boosts its nutty flavor.
- Then, add the broth and bring it to a gentle simmer. Watch the pot closely as it can boil over!
- Stir occasionally to prevent sticking. The orzo should absorb the liquid and become tender, which takes about 8-10 minutes.
- If it gets too thick, splash in a bit of water or broth to loosen it up. Aim for a slightly creamy texture.
Following these steps will help you achieve perfectly cooked orzo every time! Enjoy your delicious meal! 😊
Easy Chicken Orzo with Spinach and Pesto
Ingredients You’ll Need:
Main Ingredients:
- 1 lb chicken tenders or boneless chicken breasts, cut into strips
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons pesto sauce (store-bought or homemade)
Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
For Garnish:
- Fresh herbs (oregano or basil) for garnish
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish! With about 10 minutes of prep and 15 minutes of cooking time, you’ll have a delicious meal on the table in no time. Perfect for busy weeknights!
Step-by-Step Instructions:
1. Season the Chicken:
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, pepper, and crushed red pepper flakes. Sprinkle this seasoning evenly over the chicken strips, ensuring they’re well coated. This adds fantastic flavor!
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken strips. Cook them for about 3-4 minutes on each side, or until they are golden brown and fully cooked. Then, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Orzo:
In the same skillet, add the remaining tablespoon of olive oil along with the orzo pasta. Toss the orzo for 1-2 minutes until it turns lightly golden and fragrant. This step enhances its flavor and adds a lovely texture!
4. Add Broth and Simmer:
Carefully pour in the chicken broth and bring it to a gentle simmer. Cook the orzo uncovered for about 8-10 minutes, stirring occasionally. Keep an eye on it to ensure the orzo absorbs most of the broth and becomes tender.
5. Add Vegetables:
Once the orzo is nearly done, stir in the halved cherry tomatoes and fresh spinach. Cook everything together for an additional 2 minutes, allowing the spinach to wilt perfectly and the tomatoes to soften.
6. Combine with Chicken and Pesto:
Now it’s time to bring it all together! Add the cooked chicken back to the skillet and stir in the pesto sauce. Mix everything gently until all the ingredients are evenly coated and heated through.
7. Serve:
Transfer your delicious chicken orzo to bowls and garnish with fresh herbs and grated Parmesan cheese if desired. Serve hot, and enjoy your comforting, vibrant meal!
This easy chicken orzo with spinach and pesto is not only flavorful but also a colorful dish that everyone will love. Enjoy your cooking! 😊
FAQ for Easy Chicken Orzo with Spinach and Pesto
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. You can safely thaw it in the refrigerator overnight or in a sealed bag submerged in cold water for quicker results. Pat it dry before seasoning and cooking to avoid excess moisture.
Can I Substitute the Orzo with Another Grain or Pasta?
Absolutely! If you’re out of orzo, you can use small pasta shapes like ditalini or even quinoa for a gluten-free option. Just adjust the cooking time according to the package instructions for the alternative you choose.
How to Store Leftover Chicken Orzo?
Store leftover chicken orzo in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or microwave, adding a splash of broth or water to keep it moist.
Is There a Vegetarian Option for This Recipe?
Yes, you can make a vegetarian version by omitting the chicken and adding extra vegetables like bell peppers, zucchini, or mushrooms. Consider using vegetable broth instead of chicken broth for more flavor!
