One-Pot Creamy Tomato Basil Chicken & Orzo
A cozy, comforting dinner made in a single skillet. Tender chunks of chicken and orzo pasta simmer together in a rich garlic-tomato broth finished with a splash of cream and fresh spinach.
Equipment
- 1 Large Skillet or Dutch Oven Must have a lid and deep sides.
- 1 Wooden spoon For stirring the orzo to prevent sticking.
- 1 Chef's knife For dicing the chicken and onions.
- 1 Cutting board Separate boards for meat and veggies recommended.
Ingredients
- 1 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces
- 1 tsp Italian Seasoning
- 2 tbsp Olive Oil
- 1 medium Yellow Onion diced
- 3 cloves Garlic minced
- 1 cup Uncooked Orzo Pasta
- 1 can 14 oz Crushed Tomatoes
- 2 cups Chicken Broth
- 1/2 cup Heavy Cream or half-and-half
- 2 cups Fresh Spinach
- Salt and Pepper to taste
Instructions
- Sear the Chicken: Heat olive oil in a large deep skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add to the pan and cook for 3-4 minutes until browned (it doesn't need to be fully cooked yet). Remove chicken and set aside.
- Sauté Aromatics: In the same pan, add the diced onion. Cook for 2-3 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
- Simmer: Stir in the uncooked orzo, crushed tomatoes, and chicken broth. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Cover and cook for about 8-10 minutes (stirring occasionally to prevent sticking) until the orzo is al dente.
- Finish the Sauce: Stir in the heavy cream and fresh spinach. Add the cooked chicken (and any juices) back into the pan. Simmer for another 2-3 minutes uncovered until the chicken is cooked through, the sauce has thickened, and the spinach has wilted.
- Serve: Taste and add more salt or pepper if needed. Serve hot, optionally topped with grated parmesan cheese.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Orzo continues to absorb liquid as it sits, so add a splash of broth or water when reheating on the stove or in the microwave to make it creamy again.
Chicken Substitute: You can use boneless skinless chicken thighs instead of breasts for more flavor. Since thighs are more forgiving, you don’t have to worry as much about overcooking them.
Vegetable Add-ins: This recipe is very flexible! Feel free to add diced red peppers, zucchini, or mushrooms during the sauté step (Step 2) for extra veggies.
Cooking Tip: Orzo releases a lot of starch, which makes the sauce creamy, but it can also make it stick. Be sure to stir the pot every few minutes while it simmers to keep the pasta from sticking to the bottom of the pan.
Gluten-Free: To make this gluten-free, substitute the orzo for rice or gluten-free short pasta, though cooking times may vary slightly.