Instructions
Step 1: Season the chicken with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Step 2: In the same skillet, sauté mushrooms and garlic until softened, about 3-4 minutes.
Step 3: Add orzo and toast for 1-2 minutes, stirring constantly. Pour in chicken broth, scraping up browned bits from the pan.
Step 4: Reduce heat and simmer, stirring occasionally, for 8-10 minutes until orzo is tender and most liquid is absorbed.
Step 5: Stir in heavy cream, Parmesan, spinach, and basil pesto. Cook for another 2-3 minutes until creamy and spinach is wilted.
Step 6: Return chicken to the skillet, nestling it into the orzo. Heat through, garnish with fresh basil, and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.
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