This One Pan Chicken & Pesto Orzo will quickly become a family favourite! Made with simple, fresh ingredients, this easy weeknight dinner is ready in just 30 minutes!
If you're looking for a quick, easy, and delicious dinner, this One Pan Chicken and Pesto Orzo ticks all the boxes. The combo of creamy pesto with the spinach & sweet tomatoes is a winner!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Scatty Mum.
It's ready in just 30 minutes, uses simple ingredients, and only needs one pan - so it's great for busy evenings as there is less washing up!
You can use my homemade pesto, which is also nut-free, like I did in these vegan pesto pinwheels, or use a shop-bought one if you prefer.
I love cooking with orzo, it's perfect for dishes like this creamy sausage & spinach orzo or even a fresh pasta salad, like my Summer Orzo Pasta Salad with Feta and Lemon.
Scroll down to the "How can I make this recipe allergy-friendly?" section below to find out how to adapt it to suit different food allergies.
Jump to:
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this one pan chicken & pesto orzo. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Orzo - This is a small rice, shaped pasta that cooks really quickly. You can buy it in all the major supermarkets.
- Pesto - You can either make your own pesto, (handy if you need it to be nut-free) or use a shop-bought version. I have used a basil pesto, as i have in these chicken & pesto wraps, but the recipe will work just as well with a red pesto.
- Chicken - I have opted to use skinless, boneless chicken thighs over breasts as I find the thigh meat juicer and they don't dry out as easily, but you can use either. Slice into thin strips, all roughly the same size.
- Tomatoes - These cook down and add a touch of sweetness. I have used baby plum tomatoes, but cherry tomatoes will work just as well.
- Spinach - Throw in a few handfuls of this towards the end of cooking.
- Stock - Use chicken or vegetable stock.
- Herbs, Spices & Aromatics - I have coated the chicken in paprika and mixed herbs for added flavour. Onion and garlic form the base of the dish.
- Parmesan - Grate some fresh parmesan over the orzo just before serving for extra creaminess!
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
- ✔️ Make It Dairy-Free: Check the stock cube is dairy-free. Kallo organic chicken stock cubes are free from the top 14 allergens. Use a dairy-free parmesan instead of regular parmesan or just leave it out, the orzo is still delicious without it.
- ✔️ Make It Gluten-Free: Use a gluten-free orzo. Tesco has recently released a gluten-free version of their "Finest" orzo. Also, check your stock is gluten-free.
- ✔️ Make It Nut-Free: Double-check check your pesto is nut-free or make your own.
✏️ How to Make One Pan Chicken & Pesto Orzo
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by slicing the chicken into thin strips. Try and cut them all roughly the same size so they cook evenly.
Place the chicken in a large mixing bowl and season with paprika, mixed herbs, and a good pinch of salt and pepper.
Give it a thorough stir so the chicken is well coated in the herbs and spices.
Step 2: Heat a large frying pan (or skillet) over a medium heat and add 1 tablespoon of oil.
Once the oil is hot, add the chicken to the pan. Cook it for 5-6 minutes on each side until it's golden and cooked through.
You can check by cutting into a piece to make sure it's no longer pink in the middle.
Once done, remove the chicken from the pan and set it aside on a plate.
Step 3: While the chicken is cooking, chop your onion, garlic, and cherry tomatoes.
Step 4: If the pan looks a bit dry after cooking the chicken, add another tablespoon of oil. Add the chopped onion, garlic, and orzo.
Cook for 2-3 minutes, stirring regularly, until the onion is soft and the orzo is lightly toasted.
Step 5: Next, pour in the chicken stock and add the chopped cherry tomatoes. Bring everything to the boil, then reduce the heat to a simmer.
Cook for 8-10 minutes, stirring regularly to stop the orzo from sticking to the pan.
If it looks like the pan is drying out, add a splash of water to keep everything nice and creamy.
Step 6: Once the orzo is tender but still holding its shape, stir in the spinach and let it wilt - this only takes about a minute.
Then, return the cooked chicken to the pan and mix in the pesto until everything is well combined.
Step 7: Finally, garnish with a sprinkling of Parmesan (or your favourite dairy-free alternative) before serving.
💡 Lauren's Tips
- ✔️ Swap The Protein: If you don't fancy chicken, try diced turkey, king prawns, tofu or even cooked sausage slices.
- ✔️ Make It Spicy: Sprinkle with chilli flakes just before serving to add some heat.
- ✔️ Keep Stirring: Orzo tends to stick to the bottom of the pan, so give it a gentle stir every now and then while it's cooking.
- ✔️ Don't Overcook The Orzo: Orzo cooks quickly, so keep an eye on it to avoid it turning mushy. It should be tender but still hold its shape.
🥡 Storage / Reheating / Freezing
If you have any leftovers they are great for lunch the next day & will keep in the fridge in an airtight container for around 3 days.
You can either reheat the orzo in a microwave until piping hot or in a pan on the hob on a low heat. Add a splash of water or stock to loosen up the orzo before reheating. This will help bring back the creamy consistency.
This recipe is best enjoyed fresh or as leftovers the next day. Freezing it can change the texture of the orzo, making it a bit mushy, but if you want to freeze it, just make sure it's completely cool, then store it in an airtight container in the freezer for up to 3 months. Defrost in the fridge overnight before reheating.
💬 Recipe FAQs
What should I do if my orzo sticks to the pan?
Stir the orzo regularly while it's cooking to stop it from sticking. If it still sticks, just scrape the bottom gently with a wooden spoon - adding a splash more water or stock can help loosen it up.
This is a complete meal on its own, but a side of garlic bread or a fresh green salad goes really well if you want to bulk it out a little.
The chicken should be golden on the outside and no longer pink in the middle. If you're unsure, use a meat thermometer - it should reach 74°C (165°F)
⚡ More Pasta Recipes You Will Love
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
One Pan Chicken and Pesto Orzo
Equipment
- Cheese grater optional
- Garlic press optional
Ingredients
For The Pasta
- 300 g (2⅔ cups) orzo
- 6 tablespoon pesto
- 260 g ( 9 oz) cherry tomatoes
- 700 ml ( 3 cups ) chicken stock
- 2 handfuls spinach
- ½ medium onion
- 2 cloves garlic
- 1 teaspoon olive oil
- salt & pepper
- parmesan to garnish
For The Chicken
- 600 g ( 1.3 lb) chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon mixed herbs
Instructions
- Slice the chicken into thin strips. Place in a large mixing bowl with the paprika, mixed herbs and salt & pepper. Stir until the chicken is coated in the herbs and spices.
- Heat a large frying pan (skillet) over a medium heat. Add 1 tablespoon oil. When hot, add the chicken strips and cook for 5-6 minutes on each side until cooked through. Remove from the pan and set aside.
- Whilst the chicken is cooking, chop your onion, garlic and cherry tomatoes.
- If the pan is dry, add another tablespoon of oil. Add the chopped onion, garlic and orzo to the pan. Cook for 2-3 minutes until the onion is soft, stirring regularly.
- Add the chicken stock and cherry tomatoes to the pan. Bring to the boil then reduce to a simmer and cook for 8-10 minutes, stirring regularly, until the orzo is tender but still holding its shape. ( If the pan dries out add a splash more water)
- When the pasta is cooked, add the spinach and cook for a further minute until wilted, before stirring through the cooked chicken and pesto.
- Garnish with parmesan before serving.
Notes
- Swap The Protein: If you don't fancy chicken, try diced turkey, king prawns, tofu or even cooked sausage slices.
- Make It Spicy: Sprinkle with chilli flakes just before serving to add some heat.
- Keep Stirring: Orzo tends to stick to the bottom of the pan, so give it a gentle stir every now and then while it's cooking.
- Don't Overcook The Orzo: Orzo cooks quickly, so keep an eye on it to avoid it turning mushy. It should be tender but still hold its shape.
amy says
This was a massive hit with my family, thank you.