Ingredients
- 1½ lb boneless skinless chicken breasts or thighs, cutlets or chunks
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp flour or cornstarch, for light coating
- 1–1½ Tbsp olive oil
- 1 Tbsp butter
- 1 small shallot, minced
- 2 cloves garlic (1 for pesto, 1 for skillet)
- 1½ cups dry orzo
- 3½ cups low-sodium chicken broth (plus more as needed)
- ½ cup cream or evaporated milk
- 4 cups baby spinach (optional)
- White Pesto:
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 Tbsp olive oil
- pinch red pepper flakes
- Finish:
- fresh lemon juice to taste
- chopped basil or parsley
- extra Parmesan, for serving
Equipment
- large skillet (12-inch)
- mixing bowl
- whisk and measuring spoons
- tongs or spatula
- Instant-read thermometer
Method
- In a small bowl, stir together all white pesto ingredients (ricotta, Parmesan, lemon zest, olive oil, red pepper flakes, and 1 garlic clove). Set aside.
- Season chicken with salt and pepper; lightly dust with flour or cornstarch. Heat 1–1½ tablespoons olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and 160°F. Remove and set aside.
- Add butter to the skillet, then sauté shallot and remaining garlic for 1 minute until fragrant. Stir in orzo and toast for 30 seconds.
- Pour in chicken broth, scraping any browned bits. Simmer 7–10 minutes, stirring often, until orzo is al dente and most liquid absorbed.
- Reduce heat to low; stir in cream and white pesto mixture until smooth and silky. Fold in spinach to wilt, if using.
- Return chicken and juices to the skillet. Simmer gently until chicken reaches 165°F and sauce is glossy and thickened.
- Finish with a squeeze of lemon juice, herbs, and extra Parmesan before serving.
Nutrition
Calories: 610kcalCarbohydrates: 55gProtein: 45gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 980mgPotassium: 870mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 8mgCalcium: 270mgIron: 2.5mg
Notes
Chicken Orzo Bake: Broil 2–3 minutes with Parmesan for a browned, bubbly top.
Looser Sauce: Add hot broth ¼ cup at a time until creamy.
Thighs: Sear longer and cook to 175°F for tenderness.
Serve With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
Looser Sauce: Add hot broth ¼ cup at a time until creamy.
Thighs: Sear longer and cook to 175°F for tenderness.
Serve With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
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