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Creamy Chicken and Orzo with Cherry Tomatoes and Spinach Recipe

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3.9 from 67 reviews

This Creamy Chicken and Orzo recipe is a comforting and flavorful dish featuring tender, seasoned chicken breasts served over a bed of creamy, pesto-infused orzo with fresh spinach and juicy cherry tomatoes. Cooked on the stovetop, this meal is easy to prepare in about 45 minutes, making it perfect for a satisfying weeknight dinner.

  • 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

Vegetables and Orzo

  • 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
  • Fresh basil, for garnish

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 freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
  2. Cook tomatoes and garlic: In the same skillet, add 1 tablespoon olive oil. Add the halved cherry tomatoes and cook for 3 to 4 minutes until they soften and begin to release their juices. Add the minced garlic and cook for about 30 seconds until fragrant, stirring to combine.
  3. Toast the orzo: Add the uncooked orzo to the skillet with the tomatoes and garlic. Stir frequently and cook for 1 to 2 minutes until the orzo is lightly toasted and fragrant.
  4. Simmer the orzo: Pour in the chicken stock and add ¼ teaspoon salt. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 8 to 10 minutes until the orzo becomes tender and most of the liquid is absorbed.
  5. Make it creamy: Reduce the heat to low. Stir in the fresh spinach and cook until the spinach is wilted. Add the heavy cream, basil pesto, and optional lemon zest, stirring well to create a smooth and creamy sauce.
  6. Finish the dish: Stir in the grated Parmesan cheese until melted and well incorporated. Taste the dish and adjust the seasoning with additional salt or pepper as needed.
  7. Serve: Slice the rested chicken breasts and return them to the skillet, nestling them into the creamy orzo mixture. Garnish with fresh basil leaves and extra grated Parmesan cheese if desired. Serve warm.

Notes

  • Ensure the chicken breasts are pounded to an even thickness to promote even cooking.
  • To make this dish lighter, substitute heavy cream with half-and-half or a dairy-free alternative.
  • For a gluten-free version, substitute orzo with gluten-free pasta or rice.
  • If fresh basil is unavailable, dried basil can be used but add it earlier in the cooking process for better flavor release.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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