One Pan Creamy Chicken Orzo

This creamy chicken orzo is a quick and easy weeknight meal that takes only 30-35 minutes and you only need one pan.

This comforting recipe features lots of veggies ie cherry tomatoes and spinach is a super creamy sauce made with basil pesto serves with juicy and tender chicken seared with olive oil, smoked paprika and Italian seasoning.

Ingredients:

Chicken:

• 600g chicken breast or chicken fillet
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• salt & pepper 
• 2 tbsp olive oil

Orzo:

• 1 cup uncooked orzo
• 5 cloves garlic, minced
• 1 tbsp olive oil
• 280g cherry tomatoes, sliced in half
• 2 cups chicken stock
• ½ cup double cream
• ¼ cup basil pesto

Method:

Chicken: Slice the chicken into thinner strips. If you are using chicken fillets, you do not need to slice it. Generously season the chicken with smoked paprika, Italian seasoning, salt and pepper.

Heat a large, heavy bottom skillet over medium heat. Add 2 tbsp of olive oil. Add the chicken. Cook the chicken on medium heat for about 3 minutes per side. Remove chicken to a plate.

Cook Orzo: To the same skillet add 1 cup of uncooked orzo, 5 cloves of minced garlic and 1 tbsp olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Add 2 cups of chicken stock, half of the cherry tomatoes and ¼ tsp of salt. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Add spinach and the remaining cherry tomatoes. Stir everything on low-medium heat until the spinach wilts.

Add double cream and basil pesto to the skillet with orzo and veggies and stir to combine. Season with salt and pepper, if desired.

Return the chicken to the skillet. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through.