ONE-PAN Creamy Chicken Orzo with Mushrooms, Spinach, and Basil Pesto

Instructions

1. Start by heating 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Once the oil is hot and shimmering, add the diced 1 lb of chicken breast. Season the chicken with a pinch of salt and pepper. Cook the chicken for 6-8 minutes, or until it is browned on all sides and fully cooked through. You’ll know the chicken is done when it reaches an internal temperature of 165°F (75°C) or when the juices run clear. Remove the chicken from the pan and set it aside for later.
2. In the same skillet, add the sliced 2 cups of mushrooms. Sauté the mushrooms in the residual oil for about 5 minutes, or until they become tender and begin to brown. The mushrooms will release moisture as they cook, which will enhance the flavor of the dish. Stir occasionally to ensure they cook evenly, and let them brown slightly, which will add a rich, savory taste to the dish.
3. Once the mushrooms are cooked, add the 1 cup of orzo pasta to the pan. Stir the orzo around with the mushrooms to coat it in the flavorful pan drippings. Toasting the orzo for about 1 minute before adding liquid helps it absorb more flavor, so don’t skip this step!
4. Next, add 2 cups of water or chicken broth to the pan, stirring the mixture well to incorporate the orzo and mushrooms into the liquid. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pan and let it cook for 10-12 minutes, or until the orzo is al dente and the liquid is mostly absorbed. Stir occasionally to ensure the orzo cooks evenly and doesn’t stick to the bottom of the pan.
   

   Bringing It All Together