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.

Course Main Course

Cuisine American

Keyword chicken orzo, creamy chicken orzo

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 721kcal

Author Julia

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
⅓ cup basil pesto
fresh basil for garnish

US Customary - Metric

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 ⅓ 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