A cozy one-pan meal with seared chicken, creamy orzo, fresh basil pesto, and spinach. Ready in under 40 minutes — perfect for weeknights or casual gatherings.
1 lb boneless, skinless chicken thighs or breasts
1 ½ cups orzo pasta
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, diced
1 ½ cups cherry tomatoes, halved
2 ½ cups low-sodium chicken broth
½ cup basil pesto
2 cups baby spinach
½ lemon, zested and juiced
⅓ cup grated parmesan cheese
Salt & black pepper to taste
Optional: red pepper flakes
Season chicken with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
Lower heat. In the same pan, add 1 tbsp olive oil, shallots, and garlic. Sauté 2–3 minutes.
Stir in orzo and toast 1–2 minutes. Add tomatoes and cook until softened.
Pour in chicken broth. Scrape the bottom of the pan and bring to a simmer.
Return chicken to the pan. Cover and cook for 10–12 minutes, stirring occasionally.
Stir in pesto, spinach, lemon zest, and juice. Cook 2–3 minutes until spinach wilts.
Add parmesan. Adjust seasoning as needed and serve warm.
Use gluten-free orzo for dietary needs. Store leftovers in fridge for up to 3 days. Add broth when reheating.