Why You’ll Love This Recipe
I’m always drawn to one-pan wonders that save time and dishes—and this dish ticks both boxes. It’s comforting and creamy without being heavy, thanks to spinach and pesto, and the orzo cooks right in the pan so flavors meld beautifully. It’s ready in under 30 minutes and feels impressive enough for guests yet simple enough for busy weeknights.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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Salt and fresh ground black pepper
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1 teaspoon Italian seasoning
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2 tablespoons olive oil
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8 ounces mushrooms (cremini or button), sliced
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3 garlic cloves, minced
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1 cup orzo
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2½ cups chicken broth (low sodium)
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1 cup baby spinach leaves
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¼ cup heavy cream
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2 tablespoons basil pesto
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¼ cup grated Parmesan cheese
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Optional garnish: extra pesto, fresh basil leaves, lemon zest
directions
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Season and brown chicken: I season chicken with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, I heat olive oil and brown the chicken until golden and mostly cooked through, about 5–6 minutes. I remove it from the pan and set it aside.
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Sauté mushrooms and garlic: In the same skillet, I add a touch more oil if needed. Then I sauté mushrooms until they release their moisture and begin to brown, about 4 minutes. I stir in garlic and cook until fragrant, about 1 minute.
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Cook orzo: I add uncooked orzo to the skillet and toast it for about 2 minutes, stirring. Then I pour in chicken broth, scrapping the bottom to release any browned bits. I bring it to a gentle boil, then reduce to simmer.
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Combine chicken and spinach: Once orzo is nearly al dente—about 8–10 minutes—I return the chicken to the pan along with baby spinach. I stir gently and cook until the spinach wilts and chicken is cooked through.
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Finish with cream, pesto, and cheese: I reduce heat to low, stir in heavy cream and Parmesan, then fold in basil pesto until the sauce is creamy. I let everything warm together for about 1 minute.
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Serve: I adjust seasoning as needed. For a final touch, I drizzle extra pesto or sprinkle lemon zest and basil on top before serving.
Servings and timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: ~20 minutes
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Total Time: ~30 minutes
Variations
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Protein swap: I use shrimp or thin-sliced Italian sausage instead of chicken.
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Veggie boost: I stir in cherry tomatoes, peas, or roasted red peppers toward the end.
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Cheese tweak: I swap Parmesan for mascarpone or goat cheese for extra creaminess.
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Herb twist: I replace pesto with fresh tarragon or parsley for different flavor.
storage/reheating
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Refrigerator: I store leftovers in an airtight container for up to 3 days.
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Reheating: I warm gently in a skillet over medium heat, adding a splash of broth or water to revive the sauce.
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Freezer: I don’t freeze it—it’s best fresh, as the cream and pesto change texture when frozen.
FAQs
Can I use dried pasta instead of orzo?
Absolutely! I swap in small-shaped dried pasta like ditalini or orzo and adjust the cooking liquid accordingly—cook until al dente.
Is it okay to skip the cream?
Yes! I omit the cream if I want a lighter version—the pesto and broth still create a glossy, flavorful sauce.
Can I make this dairy-free?
I do this by replacing cream with coconut milk, skipping Parmesan, and using a dairy-free or homemade pesto without cheese.
How can I make it gluten-free?
I use gluten-free orzo or small brown rice pasta; the rest of the recipe stays the same.
Can I meal-prep this ahead?
Sure! I cook everything, store in fridge without pesto, and stir in fresh pesto just before reheating and serving.
Conclusion
I always come back to this One‑Pan Creamy Chicken Orzo with Mushrooms, Spinach, and Basil Pesto when I want something quick, creamy, and satisfying without fuss. With minimal cleanup and maximum flavor, it’s become one of my favorite go-to meals year-round.
PrintOne‑Pan Creamy Chicken Orzo with Mushrooms, Spinach, and Basil Pesto
This creamy chicken orzo is a comforting one-pan dinner with mushrooms, spinach, pesto, and Parmesan—ready in 30 minutes and full of rich Italian-inspired flavor.
- Prep Time: 10 minutes
- Cook Time: ~20 minutes
- Total Time: ~30 minutes
- Yield: Serves 4
- Category: Main Course, One-Pan Meal
- Method: Stovetop
- Cuisine: Italian-Inspired
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and freshly ground black pepper, to taste
1 tsp Italian seasoning
2 Tbsp olive oil
8 oz mushrooms (cremini or button), sliced
3 garlic cloves, minced
1 cup orzo
2½ cups low-sodium chicken broth
1 cup baby spinach leaves
¼ cup heavy cream
2 Tbsp basil pesto
¼ cup grated Parmesan cheese
Optional Garnish:
Extra pesto
Fresh basil leaves
Lemon zest
Instructions
Brown the chicken: Season chicken with salt, pepper, and Italian seasoning. Heat 1 Tbsp olive oil in a large skillet over medium-high heat and cook chicken 5–6 minutes until golden and nearly cooked through. Remove and set aside.
Sauté mushrooms and garlic: Add a bit more oil if needed. Sauté mushrooms until browned and softened, about 4 minutes. Stir in garlic and cook for 1 more minute.
Toast orzo: Add orzo to the skillet, toasting for 2 minutes while stirring. Pour in chicken broth, scraping up any browned bits from the bottom.
Simmer: Bring to a gentle boil, reduce heat, and simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is nearly al dente.
Combine and finish: Return chicken to the skillet, add spinach, and cook until spinach wilts and chicken is cooked through. Reduce heat to low, stir in cream, Parmesan, and pesto until smooth and creamy.
Serve: Adjust seasoning to taste and garnish with extra pesto, lemon zest, or basil if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce.
Freezing not recommended: Due to cream and pesto, the texture may change.
Variations: Swap chicken for shrimp or sausage, stir in roasted red peppers or cherry tomatoes, or use goat cheese in place of Parmesan.
