Introduction

If there is one thing I’ve learned in my years as a home cook and food writer, it’s that the best meals don’t require a mountain of dirty dishes. I’m Jason Griffith, and today I’m sharing a recipe that has become a staple in my household: One-Pan Creamy Chicken Orzo with Mushrooms, Spinach, and Basil Pesto.

This dish is the definition of “comfort in a skillet.” It combines tender chicken, earthy mushrooms, and fresh spinach with orzo—a tiny, rice-shaped pasta that absorbs flavor like a sponge. When you finish it off with a swirl of vibrant basil pesto and a splash of cream, you get a velvety, decadent meal that tastes like it came straight from a Tuscan bistro. If you love the ease of a Mexican Chicken and Rice Casserole, this orzo dish is going to be your new favorite weeknight hero.

Why I Love This Recipe

There are three main reasons why this recipe is a permanent resident on my meal rotation:

1. Efficiency: Everything—from searing the chicken to simmering the pasta—happens in one single pan.
2. Texture: Orzo has a unique way of creating a “risotto-style” creaminess without the constant stirring that traditional rice requires.
3. Flavor Profile: The combination of garlic, mushrooms, and pesto creates a deep, savory umami base that is lightened up by the fresh greens.

Ingredients

• 2 tbsp olive oil: For searing and sautéing.
• 1 lb (450 g) chicken breast or thighs: Diced into bite-sized pieces. Thighs stay juicier!
• Salt and black pepper: To taste.
• 1 tsp Italian seasoning: A blend of dried herbs for that classic Mediterranean vibe.
• 3 cloves garlic: Minced fresh for the best aroma.
• 8 oz (225 g) mushrooms: Sliced (Cremini or Baby Bella work best).
• 1 cup dry orzo pasta: Look for it in the pasta aisle.
• 2½ cups chicken broth: Use low-sodium to control the salt.
• ½ cup heavy cream: Or half-and-half for a slightly lighter touch.
• 2 cups fresh spinach: Packed tightly.
• ⅓ cup basil pesto: Store-bought or homemade.
• ¼ cup grated Parmesan cheese: The “glue” that brings the sauce together.
• Optional: Red pepper flakes for heat, or fresh basil for a pop of color.

Swaps and Notes

• The Protein: Swap chicken for shrimp or even chickpeas for a vegetarian version.
• The Veggies: If you aren’t a fan of mushrooms, try diced zucchini or sun-dried tomatoes.
• The Dairy: To keep it lighter, you can use evaporated milk, or for a tangy twist, stir in a dollop of Greek yogurt after removing the pan from the heat.
• Gluten-Free: Use a gluten-free orzo or arborio rice (though rice will require more liquid and a longer cook time).

Step-by-Step Instructions

1. Sear the Chicken

Heat the olive oil in a large, deep skillet over medium-high heat. Season your diced chicken with salt, pepper, and Italian seasoning. Once the oil is shimmering, add the chicken. Cook for 4–6 minutes until the pieces are golden-brown and cooked through. Remove the chicken and set it aside on a plate; we’ll add it back later to keep it tender.

2. Sauté the Vegetables

In the same skillet (don’t wash it—those brown bits are flavor gold!), add the sliced mushrooms. Cook them for 4–5 minutes until they release their moisture and turn golden. Stir in the minced garlic and cook for just 30 seconds until fragrant.

3. Toast the Orzo

Stir the dry orzo directly into the mushrooms and garlic. Let it cook for 1–2 minutes. Toasting the pasta lightly gives it a nutty depth and helps it maintain its structure during the simmer.

4. Simmer the Pasta

Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 8–10 minutes. Make sure to stir occasionally so the orzo doesn’t stick to the bottom. It’s ready when the pasta is tender and most of the liquid has been absorbed.

5. Make it Creamy

Stir in the heavy cream, fresh spinach, and the cooked chicken (along with any juices on the plate). Cook for another 2–3 minutes until the spinach has wilted and the sauce has thickened into a silky coating.

6. The Pesto Finish

Remove the pan from the heat. This is crucial—you don’t want to cook the pesto too much, or it will lose its bright green color and fresh flavor. Stir in the basil pesto and Parmesan cheese. If the sauce looks too thick, add a tiny splash of broth to loosen it up.

Tips for Success

• Don’t Overcook the Orzo: Like any pasta, orzo can get mushy if left too long. Start checking for doneness at the 8-minute mark.
• Use Fresh Parmesan: Pre-shredded cheese in a green can won’t melt the same way. Freshly grated Parm creates that signature velvety texture.
• The “Pan” Matters: Use a heavy-bottomed skillet or a Dutch oven to ensure even heat distribution so the orzo doesn’t burn.

Serving Suggestions and Pairings

This meal is a complete “all-in-one” dinner, but if you want to elevate the experience, I suggest:

• Appetizer: Start with a Baked Brie Appetizer to get the party started.
• Drink: Pair it with a cold glass of Blueberry Lemonade for a refreshing contrast to the creamy sauce.
• Side: A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.

Nutritional Information (Per Serving)

• Calories: 485 kcal
• Protein: 32g
• Carbohydrates: 42g
• Fat: 21g
• Fiber: 3g

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: Orzo loves to soak up sauce while it sits. When reheating on the stove or in the microwave, add a splash of milk or broth to bring back that creamy consistency.
• Freezing: I don’t recommend freezing this dish, as the cream and pasta texture can become grainy upon thawing.

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More Recipes You Will Love

If you enjoyed this one-pan wonder, you have to try these other favorites from the ChefManiac kitchen:

• Instant Pot Lasagna – For more Italian comfort made easy.
• Easy Coconut Macaroons – The perfect 3-ingredient dessert to finish your meal.

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Final Thoughts

This One-Pan Creamy Chicken Orzo is proof that you don’t need a lot of time or equipment to make something spectacular. It’s warm, inviting, and guaranteed to satisfy even the pickiest eaters.

Did you make this recipe? I’d love to hear your thoughts! Please leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered straight to your inbox!