Delicious One-Pan Chicken and Orzo Meal

Welcome to the Blog today, Friends!

It’s been one of those weeks, hasn’t it? The kind where the days fly by, and somehow there’s just no time to get dinner on the table. But today, with a bit of breathing room, I found myself back in the kitchen—my happy place—whipping up a simple, satisfying pasta dish that’s perfect for a cozy lunch or dinner.

This recipe is wonderfully easy, taking just 30 to 40 minutes from start to finish, and it delivers big on flavor without a lot of fuss. Whether you’re cooking for one or gathering your family around the table, this pasta is sure to become a go-to favorite.

The ingredients for this dish are refreshingly simple—many of which you probably already have tucked away in your pantry or fridge. I find that having everything prepped and ready to go not only makes the process smoother, but also adds a little joy to the cooking experience.

In the photo above, you can see two boneless, skinless chicken breasts, which I’ve cut into smaller pieces to help them cook quickly and evenly. Alongside the chicken, you’ll need a few handfuls of orzo pasta, fresh spinach, grape tomatoes, a drizzle of olive oil, a couple of garlic cloves, chicken stock, a splash of heavy cream, and a bit of pesto—homemade if you have it, but store-bought works beautifully too.

Taking a moment to lay everything out ahead of time turns cooking into a calm, almost meditative rhythm. It’s a little tip that makes a big difference when the directions start flowing and things heat up.

You’ll want to begin with a pan that has a wide bottom, giving all those lovely ingredients room to cook evenly. I’m using one of my favorite kitchen finds—a heavy, enamel-clad cast iron pan I picked up while thrifting. It came with a perfectly fitted lid, and it’s become one of my go-to pieces for hearty one-pan meals like this.

To start, I added about two tablespoons of olive oil to the pan and set the heat to medium. Give the oil a minute or two to heat until it begins to shimmer slightly. That soft glimmer lets you know it’s ready to work its magic and help the chicken develop a beautiful, golden color.

While the oil is heating, generously season the chicken pieces with a coating of paprika, a blend of Italian herbs, and just the right amount of salt and freshly ground pepper. This simple combination gives the chicken a lovely color and a wonderful depth of flavor that carries through the whole dish.Once the oil is shimmering, gently place the chicken in the pan—listen for that satisfying sizzle! Let it cook undisturbed for about three minutes per side, just until it turns a gorgeous golden brown. At this point, the chicken will be beautifully seared on the outside but not fully cooked through—that’s just fine. Transfer it to a plate and set it aside; we’ll let it finish cooking later in the pan with the rest of the ingredients.

Now that the chicken has been set aside, you’re left with a pan full of golden, flavorful oil—too good to waste! To that, add one cup of orzo and five cloves of freshly minced garlic. Drizzle in an extra tablespoon of olive oil and give everything a good stir. You want the orzo to be nicely coated and lightly toasted, which takes about two minutes. This step builds a lovely nutty flavor that deepens the whole dish.

Next, pour in two cups of chicken stock and add half of a 10-ounce container of cherry tomatoes, sliced in half. Sprinkle in about 1/4 teaspoon of salt and give it all a good stir. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Let it bubble away for five to ten minutes, just until the orzo is almost al dente. Be sure to stir now and then to keep it from sticking—especially with a pan like this one where the heat holds steady and strong.

Once the orzo is nearly cooked, it’s time to bring in a burst of color and freshness. Add about five ounces of fresh spinach and the remaining cherry tomatoes to the pan. Give everything a gentle stir until the spinach begins to wilt down, becoming soft and silky.

At this stage, I like to toss in a handful of fresh basil. There’s nothing quite like the scent of basil as it hits a warm pan—it’s such a joyful, summery fragrance that fills the kitchen. Stir it through until everything is beautifully combined.

Now comes the luscious part. Pour in 1/2 cup of heavy cream—just enough to make everything creamy and comforting without overwhelming the fresh flavors. If you’re looking at the photo on the right, you can see that lovely swirl of cream beginning to mingle with the tomatoes and greens. It’s a sight that promises something delicious is just minutes away.

With the cream gently warming everything, it’s time to add the final flourish—1/4 cup of pesto. Whether homemade or store-bought, pesto adds such a rich, herbaceous flavor that perfectly complements the cream and the brightness of the tomatoes. Stir it in until the mixture becomes silky and aromatic, with flecks of basil throughout.

Now that everything’s mingling nicely, it’s time to bring back that golden chicken. Nestle the pieces right into the orzo mixture and cover the pan with the lid—mine, a thrifted find, fits like a dream. Let everything warm through for three to four minutes. The chicken will finish cooking in that cozy steam, and all the flavors will come together beautifully.

Give it a final taste, adding a touch more salt and pepper if needed. Then it’s ready to serve—warm, creamy, and full of comforting flavor.

Just before serving, I added a few fresh basil leaves as a garnish. They bring a lovely pop of color and a fresh herbal note to the finished dish. You can certainly add a sprinkle of cheese if that’s your preference—a bit of Parmesan or Pecorino would be lovely—but honestly, this pasta is so flavorful on its own, it doesn’t really need it.I paired it with a crisp, dry white wine, which balanced the creamy pesto beautifully and added a touch of refinement to the meal. The combination of flavors is truly delectable—bright, creamy, herbaceous—and definitely worthy of some attentive diners and maybe even candlelight at the table.

To serve, I plated the pasta in individual portions—it’s such a nice way to make even a simple meal feel a bit more special. A small centerpiece of fresh basil added a pretty, fragrant touch to the table. This recipe makes enough to serve four to six people, so with just the two of us dining, we had enough left over for another lovely meal. (I always appreciate a dinner that turns into tomorrow’s lunch!)

I do hope you’ll give this one a try. It’s so easy to make, wonderfully flavorful, and perfect for those days when you want something satisfying without spending hours in the kitchen.

Enjoy!

The recipe is from Julia’s Album – Chicken Orzo
The only change I made was adding a handful of fresh basil leaves along with the spinach—it brings a bit more brightness to the dish, and I think you’ll love it.

Creamy Chicken Orzo with Spinach, Tomatoes & Pesto
A quick and elegant one-pan meal—perfect for weeknights or casual dinner with friends.

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes

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Ingredients:

• 2 boneless, skinless chicken breasts, cut into small pieces
• 2 tbsp olive oil (plus 1 additional tbsp)
• 1 tsp paprika
• 1 tsp Italian herbs
• Salt & pepper, to taste
• 1 cup orzo pasta
• 5 garlic cloves, minced
• 2 cups chicken stock
• 10 oz cherry tomatoes, halved (divided in half)
• 1/4 tsp salt
• 5 oz fresh spinach
• 1/2 cup heavy cream
• 1/4 cup pesto (store-bought or homemade)
• Handful of fresh basil (plus more for garnish)

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Instructions:

1. Season the Chicken
   Sprinkle the chicken pieces with paprika, Italian herbs, salt, and pepper.
2. Sear the Chicken
   Heat 2 tbsp olive oil in a wide-bottomed skillet over medium heat until shimmering. Add chicken and cook ~3 minutes per side until golden. Remove and set aside.
3. Toast the Orzo
   In the same pan, add 1 cup of orzo, 5 minced garlic cloves, and 1 tbsp olive oil. Stir for ~2 minutes until lightly toasted.
4. Simmer
   Add chicken stock, half the cherry tomatoes, and 1/4 tsp salt. Stir and bring to a boil. Reduce heat to simmer for 5–10 minutes, stirring occasionally until orzo is almost al dente.
5. Add Greens & Cream
   Stir in spinach and remaining cherry tomatoes. Once spinach wilts, add the fresh basil and pour in the cream. Stir to combine.
6. Add Pesto & Chicken
   Stir in pesto. Return chicken to the pan, cover with lid, and heat for 3–4 minutes until the chicken is cooked through.
7. Finish & Serve
   Taste and adjust seasoning. Garnish with basil. Serve with dry white wine if you like!

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