Creamy Basil Pesto Chicken Orzo Skillet

A creamy one-pan chicken orzo skillet with fresh spinach, cherry tomatoes, basil pesto, and a touch of heavy cream. This easy weeknight dinner is bursting with Mediterranean flavor and made in under 45 minutes!

Get ready to fall in love with your next favorite weeknight dinner: Creamy Basil Pesto Chicken Orzo. This one-pan dish is bursting with flavor, loaded with colorful veggies, tender seared chicken, creamy orzo, and that bright pop of basil pesto that ties it all together. It’s hearty, satisfying, and surprisingly easy to whip up, even on the busiest of nights.

Whether you're cooking for your family or entertaining friends, this creamy orzo skillet looks and tastes like something straight out of a fancy bistro—with minimal cleanup. Below, you'll find the full recipe, ingredient breakdown, pro tips, and more to make this dish a staple in your kitchen.

Why You'll Love This Creamy Pesto Chicken Orzo:

• One-pan wonder: Minimal dishes, maximum flavor.

• Balanced meal: Protein, veggies, pasta, and a creamy sauce in every bite.

• Customizable: Swap the spinach for kale, the chicken for shrimp, or use gluten-free orzo.

• Restaurant-worthy: Impress guests without the fuss.

Ingredients Breakdown

For the Chicken:

• 1.5 lb boneless skinless chicken breasts – Tender, juicy chicken is the star protein. Slicing them into thin strips helps them cook faster and more evenly.

• 1 tsp smoked paprika – Adds a subtle smoky depth and a warm reddish color.

• 1 tsp Italian seasoning – A blend of herbs like oregano, basil, and thyme brings classic Mediterranean flavor.

• Salt and freshly ground black pepper – Essential for balancing and enhancing all the flavors.

• 2 tbsp olive oil – Used for searing the chicken and giving it a gorgeous golden crust.

For the Orzo:

• 1 cup orzo (uncooked) – This rice-shaped pasta soaks up the flavors of the broth and becomes creamy as it cooks.

• 5 garlic cloves (minced) – Infuses the dish with fragrant, savory flavor.

• 1 tbsp olive oil – Helps toast the orzo and release the garlic aroma.

• 10 oz cherry tomatoes (halved) – Juicy bursts of sweetness and color.

• 2 cups chicken stock – Builds a rich base that infuses the orzo as it cooks.

• 1/4 tsp salt – Just enough to season the orzo while cooking.

• 5 oz fresh spinach – Wilts beautifully into the warm orzo for a boost of nutrition and color.

• 1/2 cup heavy cream – Creates that dreamy, luscious texture.

• 1/4 cup basil pesto – Adds an herby punch and creamy finish.

Instructions

1. Sear the Chicken:

• Slice the chicken breasts into thin strips.

• Season generously with smoked paprika, Italian seasoning, salt, and pepper.

• Heat a large skillet over medium heat and add olive oil.

• Sear the chicken strips for about 3 minutes per side or until golden brown and cooked through.

• Remove the chicken from the skillet and set aside.

2. Cook the Orzo:

• In the same skillet, add 1 tbsp olive oil, the uncooked orzo, and minced garlic.

• Stir and toast for about 2 minutes until orzo is lightly browned and fragrant.

• Add chicken stock, half the cherry tomatoes, and 1/4 tsp salt.

• Bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally to prevent sticking.

3. Add Veggies and Cream:

• Once the orzo is tender and most of the liquid is absorbed, add the spinach and remaining cherry tomatoes.

• Stir gently until the spinach wilts.

• Add heavy cream and basil pesto, stirring to combine. Adjust seasoning if needed.

4. Finish the Dish:

• Return the cooked chicken to the skillet.

• Let it simmer for a couple of minutes until warmed through.

• Serve immediately with an optional sprinkle of parmesan, fresh basil, or cracked black pepper.

Pro Tips for Success

• Use a heavy-bottom skillet to prevent the orzo from sticking or burning.

• Toast the orzo before adding liquid for extra depth of flavor.

• Reserve pasta water from another meal and freeze in ice cube trays—great for thinning out sauces if needed.

• Fresh basil pesto works best, but store-bought is fine too. Just check the label for high-quality ingredients.

• Taste and season at the end – the pesto and chicken stock already add salt, so finish with just a touch more if needed.

Variations & Substitutions

• Protein swap: Use shrimp, Italian sausage, or rotisserie chicken.

• Go vegetarian: Omit chicken and add mushrooms or white beans.

• Make it dairy-free: Use a dairy-free pesto and swap heavy cream for coconut milk or a plant-based alternative.

• Add heat: Toss in some red pepper flakes or a dash of hot sauce.

How to Store & Reheat

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze in a sealed container for up to 2 months.

• Reheat: Gently reheat on the stovetop with a splash of broth or cream to keep it creamy.

What to Serve With It

• Garlic Bread or a warm baguette

• Simple side salad with balsamic vinaigrette

• Roasted broccoli or green beans

Why You Should Make This Tonight

This dish checks all the boxes: cozy, colorful, flavorful, and family-friendly. It's sophisticated enough to serve to company and easy enough to make on a Tuesday night. The creamy pesto sauce clings perfectly to every bite of orzo, and the seared chicken soaks up all that garlicky, herby goodness.

If you're looking to mix things up from your typical pasta routine, this skillet dinner is your answer. It tastes like comfort food but feels light and fresh, thanks to the spinach and tomatoes.

Once you try it, you might find yourself making it again and again. (Don't say I didn't warn you!

Yield: 4

Author: CookSnapBake.com

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Creamy Basil Pesto Chicken Orzo Skillet

A creamy one-pan chicken orzo skillet with fresh spinach, cherry tomatoes, basil pesto, and a touch of heavy cream. This easy weeknight dinner is bursting with Mediterranean flavor and made in under 45 minutes!

Cook time: 25 MinTotal time: 25 Min

Ingredients

• For the Chicken:
• 1.5 lb boneless skinless chicken breasts
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• For the Orzo:
• 1 cup orzo (uncooked)
• 5 garlic cloves (minced)
• 1 tbsp olive oil
• 10 oz cherry tomatoes (halved)
• 2 cups chicken stock
• 1/4 tsp salt
• 5 oz fresh spinach
• 1/2 cup heavy cream
• 1/4 cup basil pesto

Instructions

1. Slice the chicken breasts into thin strips.
2. Season generously with smoked paprika, Italian seasoning, salt, and pepper.
3. Heat a large skillet over medium heat and add olive oil.
4. Sear the chicken strips for about 3 minutes per side or until golden brown and cooked through.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add 1 tbsp olive oil, the uncooked orzo, and minced garlic.
7. Stir and toast for about 2 minutes until orzo is lightly browned and fragrant.
8. Add chicken stock, half the cherry tomatoes, and 1/4 tsp salt.
9. Bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally to prevent sticking.
10. Once the orzo is tender and most of the liquid is absorbed, add the spinach and remaining cherry tomatoes.
11. Stir gently until the spinach wilts.
12. Add heavy cream and basil pesto, stirring to combine. Adjust seasoning if needed.
13. Return the cooked chicken to the skillet.
14. Let it simmer for a couple of minutes until warmed through.
15. Serve immediately with an optional sprinkle of parmesan, fresh basil, or cracked black pepper.

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Craving More Easy Dinners Like This?

If you loved this Creamy Pesto Chicken Orzo, don't forget to check out some of my other one-pan favorites and pasta recipes here on the blog! And if you make this recipe, be sure to leave a comment or tag me on Instagram @cooksnapbake. I LOVE seeing your creations!

Happy cooking!