One Pan Chicken with Orzo and Pesto
This One Pan Chicken with Orzo and Pesto is a cozy, baked dish featuring tender chicken and orzo pasta with flavorful basil pesto.
Equipment
- ceramic baking dish
Ingredients
Vegetables
- 2 cups baby spinach prewashed
- ½ shallot finely diced
- 2 cloves garlic finely minced
Pasta and Broth
- 8 ounces dry orzo pasta
- 1 ¼ cups chicken broth
Seasoning
- 1 ½ tablespoons olive oil
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
Chicken and Cheese
- 3 cups diced cooked rotisserie chicken
- 4 ½ ounces shredded mozzarella cheese
- ¼ cup pesto
Instructions
Cooking Instructions
- Preheat oven to 400°F.
- Stack spinach leaves, slice into thin shreds, and set aside.
- Spray an 8x8 or 9x9 square ceramic or glass baking dish with cooking spray.
- In the baking dish, combine olive oil, minced garlic cloves, shallots, dried basil, red pepper flakes (if using), salt, and ground pepper. Stir in orzo and pesto.
- Pour chicken broth into the dish and stir until combined.
- Place the spinach on top. Don't stir into the orzo mixture.
- Bake for 12-15 minutes until most of the water has been absorbed.
- Stir in chicken. Taste the orzo. If it is not cooked, add ⅓ cup chicken broth or water.
- Distribute cheese on top.
- Bake another 10-12 minutes until the cheese is lightly brown and the casserole reaches 165°F.
- If the cheese is not brown, place it under the broiler for 1-2 minutes. Watch it closely so it does not burn.
- Let rest for 5 minutes and serve.
Notes
Nutrition Disclaimer: See the original website for more information.
Nutrition
Serving: 1servingCalories: 378kcalCarbohydrates: 31gProtein: 32.6gFat: 13.2gCholesterol: 58.6mgSodium: 773.5mgSugar: 2g
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