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.
Creamy One-Pan Chicken Orzo with Spinach, Mushrooms, and Basil Pesto
I’ve made so many one-pan chicken and orzo recipes over the years (hello, gorgeous Greek chicken orzo and springtime cherry tomato spinach chicken orzo!), and this creamy version with spinach and mushrooms is inspired by all of them. It’s everything I love in a simple skillet meal — easy, flavorful, and ready in about 30 minutes. Even though it’s quick, it tastes like something you’d order at a cozy Italian restaurant—just like this chicken burrata pasta. Tender chicken, sautéed mushrooms, and fresh spinach get tossed with orzo pasta in a creamy basil pesto sauce, all made in one pan for minimal cleanup.
One-Pan Creamy Chicken Orzo
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
Chicken
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1.5 lb skinless boneless chicken thighs
- 3 tablespoons olive oil divided
Mushrooms
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms or crimini
- salt and pepper
Orzo
- 1 cup orzo uncooked
- 5 cloves garlic minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- ½ teaspoon paprika or more
- 2 cups chicken stock
- ¼ teaspoon salt
- 5 oz fresh baby spinach
- ½ cup heavy cream
- â…“ cup basil pesto
- fresh basil for garnish
Instructions
Sear the Chicken
- Heat a cast iron skillet over medium heat for 3 minutes.
- 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.
- Add 2 tablespoons olive oil to the skillet. Sear chicken for 5 minutes without moving it.
- 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.
- Tip: Keep heat at medium or lower to avoid burning while still getting a good sear.
Cook the Mushrooms
- In the same skillet, add sliced mushrooms seasoned with salt and pepper.
- 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
- 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.
- 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.
- 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).
- Add heavy cream and â…“ 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
- Stir in the reserved mushrooms. Nestle the cooked chicken on top. Reheat gently on low. Garnish with fresh basil leaves (and/or chopped basil).
Notes
- Orzo is a rice-shaped pasta. You can use cooked rice instead of orzo (reduce cooking times accordingly). Or use fun small shapes like ditalini, small shells, or pearl couscous.
- Make it dairy-free: Use coconut cream or cashew milk and a plant-based pesto to make a dairy-free version.
- Make it gluten-free: Use orzo clearly labeled as "gluten-free". Or, simply use long-grain rice instead.
- Reduce calories by using chopped cauliflower or cauliflower rice instead of orzo.
- You can use either heavy cream or half-and-half - both work equally well!
- Pro Tip: keep an extra splash of chicken broth and cream handy in case you want a looser, saucier consistency.
- Toppings: I love sprinkling chicken orzo with freshly grated Parmesan cheese, red pepper flakes, fresh herbs, or toasted pine nuts!
Storage and Reheating Tips
- Refrigerate: Keep leftovers in an airtight container in the fridge for up to 4 days (it’s best not to freeze).
- To reheat, pop it in the microwave in short bursts or warm it on the stovetop over low heat. If the sauce thickens, just stir in a splash of cream, milk, or half-and-half to bring it back to life!
Nutrition
Nutrition Information
One-Pan Creamy Chicken Orzo
Amount per Serving
Calories
721
% Daily Value*
Fat
42
g
65
%
Saturated Fat
12
g
75
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Cholesterol
200
mg
67
%
Sodium
996
mg
43
%
Potassium
1152
mg
33
%
Carbohydrates
41
g
14
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
45
g
90
%
Vitamin A
4605
IU
92
%
Vitamin C
12
mg
15
%
Calcium
147
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
How to Make Chicken Orzo (Step-by-Step Photos)
- Gather your ingredients. I've laid everything out here (labels included!) to make it easy for you to see what you'll need:
- Heat a cast iron skillet over medium heat for 3 minutes. Meanwhile, slice chicken thighs into large pieces and season with paprika, oregano, salt, and pepper, rubbing in olive oil.
- Add 1 or 2 tablespoons of olive oil to the skillet and sear the chicken for 5 minutes on each side. Remove the chicken, leaving the juices behind.
- In the same skillet, cook sliced mushrooms seasoned with salt and pepper. Cook about 2 minutes per side until browned. Remove half of the mushrooms to a plate.
- Stir uncooked orzo, garlic, Italian seasoning, paprika, and salt into the skillet with the remaining mushrooms. Add chicken stock, bring to a boil, then simmer for 5–10 minutes, stirring occasionally.
- Stir in spinach during the last few minutes just until wilted.
- Once the orzo is tender, stir in heavy cream and basil pesto. If needed, add extra chicken stock and a splash of cream to keep the orzo creamy. Add back the reserved mushrooms and nestle the cooked chicken on top. Gently reheat and garnish with fresh basil before serving.
Variations, Substitutions, and Add-Ins
- Swap the protein. This creamy chicken orzo is super versatile—you can swap the chicken for cooked sausage, shrimp, scallops, salmon, or even steak strips.
- Load up on veggies. Mix in sun-dried tomatoes, kale, arugula, asparagus, broccoli, zucchini, or bell peppers. My personal favorite? Add halved cherry or grape tomatoes and thank me later!
- Add cheese. My husband eats this dish only if it's sprinkled with freshly grated Parmesan or Asiago. You can also use Gruyère or Pecorino Romano.
- Top with toasted pine nuts. Since pesto often includes pine nuts, I love adding a handful on top (especially lightly toasted) - they are crunchy and so nutty!
- More topping ideas. I topped chicken orzo with fresh basil. Other fresh herbs I would use here are thyme, oregano, chopped green onions, or chives.
- Make it spicy. Stir in red pepper flakes or a dash of hot sauce for a little heat—start small and adjust to your taste.
- Use different pasta. No orzo? Check your grocery store's pasta aisle — you might find fun small shapes like ditalini, small shells, or pearl couscous that work just as well in this one pan meal.
- Dairy-free option. Use coconut cream or cashew milk and a plant-based pesto to make a dairy-free version without losing the creaminess.
Serve With
- Garlic Butter Dinner Rolls
- Savory Bacon and Cheese Scones
- Greek-Inspired Salad with Avocado and Capers
- Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing
- Strawberry Spinach Salad with Balsamic Dressing
- Apple Spinach Salad with Honey-Mustard Lemon Dressing
More Orzo Recipes
- Creamy Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes
- Chicken Orzo with Cherry Tomatoes, Spinach, and Basil Pesto
- Greek Shrimp Orzo with Tomatoes and Feta
- Lemon Shrimp Orzo with Asparagus
- Creamy Chicken Orzo with Butternut Squash and Spinach
- Italian Sausage Orzo Soup with Spinach and Portobello Mushrooms
- Creamy Butternut Squash Orzo with Sausage
another great tasty recipe, I used crozets pasta and coconut milk, next time I will cut the chicken pieces smaller as you instructed,
Thank you, your recipes make every night cooking alot easier and the family are all loving the meals
Hi Ellie! Love the twist with crozets and coconut milk! And yes, smaller chicken pieces really do make a difference. So happy the whole family is enjoying the meals—that means everything to me! 🙂
Wonderful recipe that tasted great. Left out the salt since I am no salt added/reduced sodium. Swapped sour cream for heavy cream and added Mrs. Dash Fiesta Lime to season the chicken. Will make again! Thank you!
Oh wow, I love your substitutions and additions - thank you so much for sharing, Neil!! 🙂 And, thank you for the 5-star review! 🙂
I made this exactly as written. Had our 2 older grandsons over for this dinner, they loved it, it is a keeper, thank you.
Thank you so much, Bertha, for trying my new recipe and your review!! I really appreciate it. 🙂
Awesome
Thanks, Shindy!! 🙂
I took over the cooking for my wife. She has fed me for years. I wanted to return the favor. I got interested slowly and after 20 years, I have evolved. I love the simplicity o your recipes. And enjoy the simple steps. The step by step is simple to understand and I know most of the cooking spices and oils. Makes sense and your recipes are not complicated. And very interesting. Keep up the good work. I am having so much fun just reading the various recipes. Thank you.
Hi Robert! Thank you so much for sharing that with me — it truly made my day! I love hearing how your cooking journey has evolved and that you're enjoying the recipes. I’m so glad my simple recipes and flavor combo's resonate with you. Thank you again for your kind words and encouragement! 🙂 🙂