This tasty Chicken Orzo with Spinach and Pesto is a quick meal that brings everything together in one pot! The juicy chicken pairs perfectly with the tender orzo and fresh spinach.
Plus, who doesn’t love a splash of vibrant pesto to tie it all together? I love making this on busy nights—it’s easy and every bite is full of flavor. Yum!
Key Ingredients & Substitutions
Chicken: I love using chicken tenders for this dish because they cook quickly. You can also use boneless chicken breasts or thighs; just adjust the cooking time if using larger cuts.
Orzo: This pasta adds a nice texture, but if you don’t have orzo, you can substitute with any small pasta like couscous, quinoa, or even rice. Just check the cooking times!
Spinach: Fresh spinach is excellent for its quick wilting and nutritional boost. If fresh isn’t available, frozen spinach can work, but be sure to thaw and drain any excess water first.
Pesto: Using store-bought pesto saves time, but if you want a homemade version, just blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. You can also try a different nut for variety, like walnuts or almonds.
Tomatoes: Cherry or grape tomatoes are great for their sweetness. If they’re out of season, you can use diced canned tomatoes or leave them out altogether.
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken right is key to making this dish delicious. Here are some tips for achieving juicy, golden chicken:
- Before adding to the skillet, season your chicken well. This enhances the flavor greatly.
- Don’t overcrowd the pan. Cook in batches if needed, allowing space for the chicken to brown.
- Use medium heat to avoid burning while allowing the chicken to cook through. A little patience here pays off!
- Let the chicken rest for a couple of minutes after cooking before slicing. This keeps it juicy.
Easy Chicken Orzo with Spinach and Pesto
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) chicken tenders or boneless chicken breasts, cut into strips
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup grape or cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh if available)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/2 cup pesto (store-bought or homemade)
- Fresh herbs (such as oregano or basil) for garnish
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and cook. It’s quick enough for a busy weeknight dinner, and everything cooks in one pan, making cleanup a breeze!
Step-by-Step Instructions:
1. Sauté the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. While the oil warms up, season the chicken strips with salt, pepper, dried oregano, and red pepper flakes if you like a little heat. Once the skillet is ready, add the chicken and cook until it’s golden brown and cooked through, about 4-5 minutes per side. When done, remove the chicken from the skillet and set it aside.
2. Prepare the Aromatics:
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute, stirring frequently, until the garlic becomes fragrant but not browned—you want it to be aromatic!
3. Toast the Orzo:
Add the orzo to the skillet with the garlic and toast it lightly by stirring often for about 1-2 minutes. This step enhances the flavor of the pasta.
4. Cook the Orzo:
Pour in the chicken broth and bring the mixture to a simmer. Allow the orzo to cook, stirring occasionally, until it becomes tender and most of the broth is absorbed, which should take about 8-10 minutes.
5. Add Vegetables:
Once the orzo is almost done, stir in the fresh spinach and the halved cherry tomatoes. Cook for about 2 minutes, or just until the spinach wilts and the tomatoes soften slightly.
6. Combine Everything:
Return the cooked chicken to the skillet and add in the pesto. Stir everything gently to combine the ingredients, ensuring the chicken is heated through and the pesto coats everything beautifully.
7. Final Touches:
Taste your dish and adjust the seasoning with more salt and pepper if needed. Sprinkle fresh herbs on top for garnish and serve warm. This dish is a delightful medley of flavors and colors!
Enjoy your delicious and easy Chicken Orzo with Spinach and Pesto! It’s sure to become a family favorite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Pasta Instead of Orzo?
Yes! If you don’t have orzo, you can substitute it with other small pasta shapes like ditalini, couscous, or even quinoa. Just keep an eye on the cooking times, as they may vary.
Can I Make This Recipe Vegetarian?
Absolutely! Skip the chicken and add more vegetables, like bell peppers or zucchini. You can also include chickpeas or tofu for additional protein. Just use vegetable broth instead of chicken broth for a flavorful base.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it in a skillet over low heat or microwave it, adding a splash of broth or water to keep it moist.
Can I Use Frozen Spinach?
Yes, you can use frozen spinach! Just make sure to thaw it and drain any excess water before adding it to the skillet, so it doesn’t water down the dish.
