If you’re looking for a quick and delicious dinner option, Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto is the perfect choice. This dish is packed with vibrant, fresh ingredients that come together to create a meal full of flavor. The juicy chicken, tender orzo, and colorful veggies make it not only a treat for the eyes but also a satisfying and healthy option for any night of the week.
Why You’ll Love Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto
There are so many reasons to love this recipe! First, it’s incredibly easy to make, which is perfect for busy weeknights when you want something tasty without spending hours in the kitchen. Plus, it’s a wholesome meal that combines protein, veggies, and carbs all in one dish. The chicken is lean and flavorful, the spinach is packed with nutrients, and the cherry tomatoes add a burst of sweetness. Don’t forget the basil pesto, which ties everything together with its rich, herby taste!
Ingredients You’ll Need for Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto
- 1 cup orzo pasta (a small rice-shaped pasta)
- 2 cups cooked chicken (shredded or diced; rotisserie chicken works well)
- 2 cups fresh spinach (roughly chopped)
- 1 cup cherry tomatoes (halved)
- ¼ cup basil pesto (store-bought or homemade)
- 1 tbsp olive oil (for sautéing)
- 2 garlic cloves (minced)
- ½ cup grated Parmesan cheese (optional, for garnish)
- Salt and pepper to taste (adjust to your preference)
- Fresh basil leaves (optional, for garnish)
- Lemon wedges (optional, for serving)
How to Make Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto
- Cook the Orzo:
- In a medium-sized pot, bring salted water to a boil.
- Add the orzo pasta and cook according to the package instructions (typically 8-10 minutes) until al dente.
- Once cooked, drain the orzo and set it aside.
- Sauté the Garlic and Spinach:
- In a large skillet or sauté pan, heat 1 tbsp olive oil over medium heat.
- Add the minced garlic and cook for about 30 seconds to a minute, or until fragrant but not browned.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally to evenly cook the spinach.
- Add the Chicken and Tomatoes:
- Once the spinach is wilted, stir in the shredded chicken and halved cherry tomatoes.
- Cook for another 3-4 minutes, until the chicken is heated through and the tomatoes begin to soften slightly. Season with a pinch of salt and pepper.
- Combine with Orzo and Pesto:
- Add the cooked orzo to the skillet with the chicken, spinach, and tomatoes.
- Stir in the basil pesto, making sure everything is well coated with the pesto sauce.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve:
- Transfer the Chicken Orzo to serving plates or a large serving bowl.
- For an extra burst of flavor, sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves.
- You can also serve with lemon wedges on the side for a refreshing citrus squeeze.
Tips for Perfect Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto
First, let’s talk about the orzo. To avoid mushy pasta, cook the orzo just until it’s al dente, which means it should still have a bit of firmness when you bite into it. Drain the orzo immediately after it reaches this point and rinse it under cold water to stop the cooking process. This step ensures your orzo stays light and tender, even when mixed with the pesto and other ingredients.
Now, let’s move on to the chicken. To keep it juicy and flavorful, make sure you don’t overcook it. Start by seasoning the chicken well with salt, pepper, and any of your favorite herbs. Then, cook the chicken on medium-high heat in a little bit of olive oil until it’s golden brown on the outside and fully cooked on the inside, but still tender. For even juicier results, consider pounding the chicken breasts to an even thickness before cooking. This helps the chicken cook evenly and prevents dry spots.
Finally, if you have any leftovers (though it’s hard to resist eating it all!), store them properly to keep the dish tasting fresh. Place the leftovers in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to reheat, add a splash of water or a little extra pesto to bring back the moisture and warm it up gently in the microwave or on the stove. This way, your Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto will taste just as delicious the next day!
FAQs
Can I freeze this dish?
While you can freeze the dish, the texture of the orzo may become softer once reheated. If you do freeze it, store it in an airtight container for up to 2 months and reheat gently, adding extra pesto to freshen it up.
What can I substitute for spinach?
If you don’t have spinach, you can substitute it with other leafy greens like kale, arugula, or Swiss chard. Just be sure to adjust the cooking time, as some greens may need a bit longer to wilt.
Can I use a different type of pasta instead of orzo?
Yes, if you don’t have orzo on hand, you can substitute it with other small pasta shapes like couscous, farfalle, or even quinoa for a gluten-free option. Just make sure to adjust the cooking time based on the pasta you use.
Can I use store-bought pesto?
Absolutely! While homemade pesto is always delicious, store-bought basil pesto works just fine and can save you time in the kitchen. Choose a high-quality pesto for the best flavor.
How can I make this dish vegetarian?
You can easily turn this into a vegetarian meal by omitting the chicken and adding extra vegetables like zucchini, bell peppers, or mushrooms. You can also use chickpeas or tofu for added protein.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or a little extra pesto to keep the orzo moist and flavorful.