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- 1 pound boneless, skinless chicken breasts - 1 cup orzo pasta - 3 cups chicken broth - 1 tablespoon olive oil - 1 cup chopped onion - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves and grated Parmesan cheese for serving The main ingredients in this recipe make it a true delight. You will need one pound of boneless, skinless chicken breasts. Dicing the chicken helps it cook evenly. Next, grab a cup of orzo pasta. Orzo is a small pasta that cooks quickly and absorbs flavors well. To add moisture, you'll need three cups of chicken broth. For the additional ingredients, you will need one tablespoon of olive oil to sauté. The oil helps to get a nice sear on the chicken. Chop one cup of onion and mince two cloves of garlic. These two will add great flavor to your dish. For seasoning and garnish, use one teaspoon of Italian seasoning. This blend adds a lovely aroma. Don't forget to season with salt and pepper to taste. Fresh basil leaves and grated Parmesan cheese will be the finishing touches. They bring freshness and creaminess to the dish. Gather these ingredients, and you're on your way to making a delicious one pot creamy pesto chicken orzo! - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 pound of diced chicken and season it with salt, pepper, and 1 teaspoon of Italian seasoning. - Sear the chicken for 5-7 minutes until it turns golden and is cooked through. - Remove the chicken from the pot and set it aside. - In the same pot, add 1 cup of chopped onion. Sauté it for about 3-4 minutes until it becomes clear. - Next, stir in 2 cloves of minced garlic and cook for 1 more minute until it smells nice. - Add 1 cup of orzo pasta to the pot and toast it for 1-2 minutes. Keep stirring to stop it from sticking. - Pour in 3 cups of chicken broth and bring the mix to a boil. - Reduce the heat to a simmer and cover the pot. Cook for 10-12 minutes until the orzo is tender. - Stir in 1 cup of heavy cream and 1 cup of prepared basil pesto until it mixes well. - Add the chicken back into the pot with 1 cup of halved cherry tomatoes and 1 cup of baby spinach. - Cook for another 2-3 minutes until the spinach wilts. - Adjust the taste with salt and pepper. Remove from heat and let it sit for a minute to thicken slightly. - Serve warm, topping each dish with fresh basil leaves and a sprinkle of grated Parmesan cheese. To get the ideal orzo consistency, cook it until it's al dente. This means it should be firm to the bite. Stir the orzo often while it cooks. This helps it cook evenly and prevents sticking. To create a creamy sauce without curdling, add the heavy cream slowly. Stir it gently into the pot after removing it from heat. This keeps the cream smooth. For added flavor, consider using a pinch of red pepper flakes. This gives a nice kick. You can also add lemon zest for brightness. To deepen the pesto flavor, try adding a bit of grated Parmesan cheese. This adds a rich umami taste that complements the basil. Cooking times may vary based on your stove. If you use a gas stove, it may cook faster than electric. Always check the orzo for doneness a few minutes early. To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F. This keeps your meal safe and delicious. {{image_2}} You can switch up the protein in this dish. Shrimp works great instead of chicken. Just cook it for a few minutes until it turns pink. Tofu is a tasty vegan swap. Cube it and sauté until golden. If you want to change the orzo, try quinoa or rice. Quinoa adds a nutty flavor and is high in protein. Rice is a classic choice and cooks well in this recipe. For a gluten-free option, use gluten-free pasta. There are many brands that offer orzo-shaped gluten-free pasta. Always check the package to ensure it cooks well. To make this dish vegan, replace the chicken with mushrooms or chickpeas. Use coconut cream instead of heavy cream and choose a vegan pesto. This keeps the dish rich and tasty without animal products. This creamy pesto chicken orzo pairs well with a fresh salad. A simple side of steamed broccoli or green beans adds color and crunch. For a fun twist, top your dish with crispy bacon bits or toasted pine nuts. Fresh herbs like parsley or extra basil leaves provide a nice touch. You can also sprinkle some red pepper flakes for a bit of heat. Enjoy your meal! To keep your One Pot Creamy Pesto Chicken Orzo fresh, place leftovers in an airtight container. This helps lock in flavors and moisture. You can store it in the fridge for up to four days. For longer storage, you can freeze the dish. Just make sure to let it cool completely before freezing. Use freezer-safe bags or containers to avoid freezer burn. When reheating, use the stove or microwave. If you use the stove, add a splash of chicken broth or cream. This keeps the dish creamy and prevents it from drying out. Heat slowly over low to medium heat. If you use the microwave, cover the dish with a damp paper towel. This helps retain moisture and keeps it from overcooking. Your creamy pesto chicken orzo lasts in the fridge for about four days. Look for signs of spoilage, like a sour smell or changes in color. If the orzo becomes mushy or develops an off taste, it’s best to toss it. Always trust your senses to decide if food is safe to eat. Orzo is a small, rice-shaped pasta. It cooks quickly and has a soft texture. You can use orzo in soups, salads, or as a side dish. It pairs well with many flavors. In this recipe, orzo absorbs the creamy pesto sauce, making each bite tasty. Yes, you can use homemade pesto! Just blend fresh basil, garlic, nuts, cheese, and oil. Homemade pesto has a fresh taste. Store-bought pesto is also great for speed and convenience. You can mix either into the dish after adding the cream for a rich flavor. To add heat, try several options. You can add red pepper flakes while cooking the chicken. For a bolder kick, mix in diced jalapeños with the onions. Sriracha or hot sauce can also spice up each bowl. Adjust to your taste for the perfect heat level! This blog post covered how to make a delicious chicken orzo dish. We explored the main ingredients like chicken, orzo pasta, and savory spices. We gave step-by-step cooking instructions and helpful storage tips. In closing, this recipe is versatile and simple to make. You can adapt it to suit your taste and dietary needs. Enjoy experimenting with flavors and making it your own. Happy cooking!

One Pot Creamy Pesto Chicken Orzo

Indulge in the rich flavors of a One Pot Creamy Pesto Chicken Orzo that's perfect for busy weeknights! This delicious dish combines tender chicken, creamy basil pesto, and fresh veggies all in one pot for easy cleanup. Just follow our simple recipe and enjoy a hearty meal in under 30 minutes! Click to discover the full recipe today and impress your family with this delightful dinner idea. #OnePotRecipes #PestoChicken #QuickDinner #EasyRecipes
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 cup chopped onion

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 cup orzo pasta

3 cups chicken broth

1 cup heavy cream

1 cup prepared basil pesto

1 cup cherry tomatoes, halved

1 cup baby spinach

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Sear for 5-7 minutes until the chicken is golden and cooked through. Remove the chicken from the pot and set aside.

    In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant.

      Add the orzo pasta to the pot and toast it for 1-2 minutes, stirring continuously to prevent sticking.

        Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cover, cooking for about 10-12 minutes or until the orzo is al dente.

          Stir in the heavy cream and basil pesto, mixing until well combined. Add the cooked chicken back into the pot along with the cherry tomatoes and baby spinach, stirring gently. Cook for another 2-3 minutes until the spinach wilts.

            Adjust seasoning with salt and pepper to taste. Remove from heat and let sit for a minute to thicken slightly.

              Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4