Seared chicken thighs and mushrooms served over creamy pesto orzo ready in 40 minutes.
In the bustling food scene of Austin, the cast iron skillet is king. Whether I am searing a steak or baking a cobbler, that heavy pan lives on my stovetop. This Creamy Pesto Chicken Orzo utilizes the heat retention of cast iron to create a dinner that feels like a slow-cooked risotto but comes together with the speed of a stir-fry. It is a dish that relies on layering flavors: the fond from the seared chicken flavors the mushrooms, the mushrooms flavor the orzo, and a final swirl of basil pesto and heavy cream ties everything together. It is rich, herbaceous, and deeply comforting-perfect for those evenings when you want a sophisticated meal without facing a sink full of dirty dishes.
The smartest technique in this recipe is the "mushroom divide." You cook all the mushrooms early on to get a nice brown sear, but you remove half of them before simmering the broth. By stirring those reserved mushrooms back in at the very end, you ensure you have meaty, golden bites of fungus to contrast with the softer mushrooms that have simmered into the sauce. It adds a necessary textural complexity.
The Ultimate Weeknight Skillet
Why You'll Love This Recipe
- Flavor Efficiency: Using basil pesto is a brilliant shortcut; it provides garlic, basil, pine nuts, and cheese flavors in one scoop, saving you from chopping endless herbs.
- One-Pan Cleanup: Searing, sautéing, and simmering all happen in the same vessel, keeping your kitchen tidy.
- Juicy Meat: Chicken thighs are forgiving and stay tender even after being seared and reheated, unlike breasts which can dry out.
- Textural Variety: The creamy orzo, wilted spinach, and crispy-skinned chicken create a satisfying bite that is never mushy.
Ingredients
To ensure the sauce emulsifies and the flavors pop, specific ingredients are key.
- Chicken Thighs: 1.5 lbs skinless, boneless. Thigh meat has enough fat to stay juicy during the two-stage cooking process.
- Orzo: 1 cup uncooked. This rice-shaped pasta releases starch as it cooks, naturally thickening the sauce.
- Mushrooms: 8 oz Baby Bella (cremini). These have a deeper, earthier flavor than white button mushrooms.
- Basil Pesto: ⅓ cup. High-quality refrigerated pesto is best (look for the bright green color), but jarred works in a pinch.
- Heavy Cream: ½ cup. This provides the luxurious finish. Do not substitute milk, or the sauce may split.
- Spinach: 5 oz fresh baby spinach.
- Chicken Stock: 2 cups. Use low-sodium to control the salt levels, especially since pesto can be salty.
- Aromatics: 5 cloves of minced garlic and a blend of paprika and Italian seasoning.
How to Make Creamy Pesto Chicken Orzo
Sear the Chicken
Heat a large cast-iron skillet (or heavy-bottomed pan) over medium heat for at least 3 minutes. Uniform heat is crucial. Slice the chicken thighs into large, bite-sized pieces. Rub them with 1 tablespoon of olive oil, paprika, Italian seasoning, salt, and pepper. Add the remaining 2 tablespoons of oil to the hot skillet. Sear the chicken undisturbed for 5 minutes to develop a deep crust. Flip and cook for another 5 minutes until the internal temperature reaches 165°F. Remove the chicken to a plate, leaving the flavorful rendered fat in the pan.
Brown the Mushrooms
Add the sliced mushrooms to the hot skillet. Season with a pinch of salt and pepper. Sauté for about 2 minutes per side until they are browned and tender. Crucial Step: Remove half of the cooked mushrooms and set them aside on the plate with the chicken. Leave the other half in the pan.
Toast the Orzo
Add the uncooked orzo, minced garlic, and extra spices (paprika, Italian seasoning) to the skillet with the remaining mushrooms. Stir constantly for 1 minute. You want to toast the pasta and coat it in the chicken fat and mushroom juices. This prevents the orzo from becoming mushy later.
Simmer the Broth
Pour in the 2 cups of chicken stock. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to medium-low. Simmer for 5 to 10 minutes. Stir frequently, as orzo loves to stick to the bottom of the pan.
Cream and Finish
When the orzo is tender and most liquid is absorbed, stir in the fresh baby spinach. It will wilt in about 2 minutes. Pour in the heavy cream and the basil pesto. Stir until the sauce is uniform and creamy. Taste and adjust salt and pepper.
Assemble
Stir in the reserved browned mushrooms. Nestle the cooked chicken pieces back on top of the pasta to warm through. Garnish with fresh basil leaves.
Common Mistakes to Avoid
- Burning the Garlic: Garlic cooks much faster than mushrooms. Add the garlic only when you add the orzo, not during the high-heat mushroom sear.
- Walking Away: Orzo is dense and settles at the bottom of the pan. If you don't stir it occasionally during the simmer, you will end up with a layer of burnt pasta stuck to your skillet.
- Overcooking the Spinach: Spinach needs barely any heat to wilt. Add it at the very last moment so it retains its bright green color and structure.
Tips and Tricks for Success
- Pesto Quality: Since pesto carries the bulk of the flavor, use a brand you love. I prefer the fresh tubs found in the deli section over the shelf-stable jars, which can taste metallic.
- Liquid Adjustment: Orzo is thirsty. If the pasta absorbs all the liquid before it is tender, add an extra ¼ cup of warm water or stock. If the sauce is too thick at the end, a splash of stock loosens it up perfectly.
- The Cast Iron Advantage: Cast iron holds heat incredibly well. Once you add the cream and pesto, you can often turn the burner off completely and let the residual heat finish the dish.
Variations
- Sun-Dried Tomato: For a Tuscan twist, swap the pesto for ⅓ cup of chopped oil-packed sun-dried tomatoes and fresh basil.
- Shrimp Orzo: Substitute the chicken for large shrimp. Sear them quickly (2 minutes per side) and remove them, adding them back at the very end to prevent rubbery texture.
- Lighter Version: If you want to cut calories, substitute the heavy cream for half-and-half, though the sauce will be thinner.
How to Serve
This is a rich, complete meal. Serve it simply with a lemon wedge to cut the richness. A crisp, acidic green salad with a vinaigrette dressing helps cleanse the palate between creamy bites.
Make Ahead and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The orzo will continue to soak up the sauce, so the dish will be thicker the next day.
- Reheating: Reheat gently on the stove with a splash of water or chicken stock to restore the creamy consistency.
- Freezing: I do not recommend freezing this dish. Cream-based sauces tend to separate when thawed, and the orzo can become grainy.
Recipe Notes / What I Learned
I learned that "toasting" the dry orzo with the spices before adding the liquid is not just a suggestion-it is essential. It creates a barrier on the pasta starch that keeps the grains distinct and chewy (al dente) rather than turning the whole skillet into a gummy paste.
Nutrition Snapshot
One serving contains approximately 580 calories, 32g fat, and 35g protein.
Chicken Meatballs with Orzo
Equipment
- 1 Large baking sheet
- 1 12-inch cast iron skillet or large pan
Ingredients
Group: For the chicken meatballs
- 1 lb ground chicken (I used a mixture of chicken breasts and thighs)
- 1 large egg
- ½ cup panko breadcrumbs (use gluten-free for gluten-free version)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Group: For the Orzo pasta
- ⅓ cup sun-dried tomatoes, chopped (with their oil)
- 1 cup orzo, uncooked
- 2 cups chicken stock
- 4 oz fresh spinach
- 1 cup heavy cream
- Salt and pepper to taste
- grated Parmesan optional, for serving
Instructions
- Preheat oven to **450 F**. Line a large baking sheet with parchment paper and gently coat with cooking spray. In a bowl, combine ground chicken, egg, panko breadcrumbs, Italian herbs, garlic powder, and salt and pepper. Stir the mixture with clean hands until well combined. Shape the mixture into meatballs (around 1 tablespoon each). Place the meatballs onto the prepared baking sheet. Bake for **25-30 minutes**, flipping them halfway through baking.
- Heat your 12-inch cast iron skillet over medium-high heat. Add the chopped sun-dried tomatoes and their oil to the skillet. Add the uncooked orzo and cook it, stirring, for **2 minutes**, to infuse the flavors together. Add the chicken stock into the skillet with orzo. Bring to a boil, then reduce heat to simmer. Simmer the orzo for **5-10 minutes**, occasionally stirring, to prevent the orzo from sticking to the bottom of your pan. Add heavy cream and spinach. Simmer for **2 minutes** or until the orzo is creamy and the spinach is wilted.
- Add the baked chicken meatballs and cook them for **1 minute**. Serve the orzo and chicken meatballs warm, garnished with parmesan if desired.
Notes
Nutrition
FAQs
Can I use chicken breast?
Yes, but be careful not to overcook it. Sear it quickly and remove it. When adding it back at the end, only leave it long enough to warm through, or it will become dry.
Is orzo gluten-free?
No, orzo is wheat pasta. To make this gluten-free, use a gluten-free orzo substitute or rice (adjusting cooking time and liquid for rice).
Why is my sauce green?
The basil pesto will tint the cream sauce a lovely pale green. This is normal and indicates plenty of herbal flavor!
