Description
A quick and flavorful one-skillet Mediterranean-inspired dinner. Tender chicken, juicy cherry tomatoes, fresh spinach, and herby pesto are combined with golden orzo for a balanced and satisfying meal perfect for weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1½ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- 1½ cups orzo pasta, uncooked
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 2½ cups low-sodium chicken broth
- 2 cups fresh baby spinach
- ⅓ cup basil pesto, store-bought or homemade
- Juice of ½ lemon
- Optional: grated parmesan cheese, for garnish
Instructions
- Season chicken with 1 tsp salt and pepper. Heat 1 tbsp olive oil in a deep skillet over medium-high heat. Cook chicken 6–8 minutes until golden and cooked through. Transfer to a plate.
- Add remaining oil to the skillet. Stir in orzo and toast for 2–3 minutes until golden and nutty.
- Stir in garlic and cherry tomatoes. Cook 1–2 minutes until softened.
- Pour in chicken broth, bring to a boil, then reduce to simmer. Cook 10 minutes, stirring often.
- Stir in spinach and return chicken to the skillet. Simmer 2 minutes until spinach wilts.
- Remove from heat. Stir in pesto and lemon juice. Adjust seasoning to taste. Garnish with parmesan if desired.
Notes
- Toast the orzo first for a richer flavor and better texture.
- Don’t overcook—check pasta early to keep it al dente.
- Use fresh spinach for best results; if using frozen, drain well.
- Good-quality pesto makes a noticeable difference in flavor.
- Leftovers work well as a pasta salad with added feta or cucumbers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl