One-Pan Creamy Chicken Orzo

One-Pan Creamy Chicken Orzo

from juliasalbum.com
Main Course
30 min
721 kcal / serving

This easy one-pan, 30-minute creamy chicken and orzo is made with seared, well-seasoned chicken thighs, mushrooms, spinach, fresh basil pesto, cream, and orzo simmered right in the same skillet. Minimal prep and cleanup like most of my dinner recipes.

Ingredients

  • 1 teaspoonpaprika
  • 1 teaspoonitalian seasoning
  • ½ teaspoonsalt
  • ½ teaspoonfreshly ground black pepper
  • 1 ½ lbskinless boneless chicken thighs
  • 3 tablespoonsolive oil (divided)
  • 1 tablespoonolive oil
  • 8 ozbaby bella mushrooms (or crimini)
  • salt and pepper
  • 1 cuporzo (uncooked)
  • 5 clovesgarlic (minced)
  • ½ teaspoonitalian seasoning (or herbs from provence)
  • ½ teaspoonpaprika (or more)
  • 2 cupschicken stock
  • ¼ teaspoonsalt
  • 5 ozfresh baby spinach
  • ½ cupheavy cream
  • ⅓ cupbasil pesto
  • fresh basil (for garnish)

Directions

Sear the chicken

  1. 1

    Heat a cast iron skillet over medium heat for 3 minutes.

  2. 2

    Slice chicken thighs into large pieces. Season all over with paprika, oregano, salt, and pepper, using 1 tablespoon of olive oil to rub the spices in or on the chicken.

  3. 3

    Add 2 tablespoons olive oil to the skillet. Sear chicken for 5 minutes without moving it.

  4. 4

    Flip, reduce heat to low-medium, and cook another 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet, leaving juices behind.

  5. 5

    Tip: Keep heat at medium or lower to avoid burning while still getting a good sear.

Cook the mushrooms

  1. 1

    In the same skillet, add sliced mushrooms seasoned with salt and pepper.

  2. 2

    Cook over medium heat for about 2 minutes per side until browned and softened. Remove half of the mushrooms to a plate.

Make the orzo

  1. 1

    Add uncooked orzo, minced garlic, Italian seasoning, paprika, and ¼ teaspoon salt to the skillet with cooked mushrooms. Cook the orzo and coat with seasonings and chicken juices on medium heat for 1 minute.

  2. 2

    Pour in 2 cups chicken stock. Bring to a boil, then simmer on medium-low for 5–10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through. You might have to add extra chicken stock if the orzo dries out too fast.

  3. 3

    Stir in spinach during the last 2–3 minutes of cooking so that it slightly wilts (but the spinach should not be overly cooked and mushy).

  4. 4

    Add heavy cream and 1/3 cup basil pesto. Stir to combine. Season with salt and pepper, if desired. If the orzo is too dry, add a small amount of extra chicken stock + extra small amount of heavy cream.

Assemble

  1. 1

    Stir in the reserved mushrooms. Nestle the cooked chicken on top. Reheat gently on low. Garnish with fresh basil leaves (and/or chopped basil).