Name: One Pan Spinach Artichoke Chicken Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 4 to 6 bone-in skin-on chicken thighs (or 1½ pounds boneless skinless chicken breasts or thighs); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon butter; 3 to 4 minced garlic cloves; 2 cups chicken broth; 1 cup milk or half-and-half; 1¼ cups orzo; 1 (14-ounce) can of drained and chopped artichoke hearts; 3 to 4 cups chopped fresh spinach; ½ cup grated Parmesan cheese; ½ cup cream cheese or mascarpone; Juice of ½ lemon; Additional salt and black pepper

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The aroma of sautéed garlic mingling with the savory scent of chicken wafting through your kitchen is like a hug from the inside. As you walk into the room, the golden-brown chicken thighs sit nestled among creamy orzo, vibrant artichokes, and fresh spinach, begging to be served. It’s not just food; it’s a delightful experience that warms the soul. This One Pan Spinach Artichoke Chicken Orzo is perfect for busy weeknights or a cozy weekend dinner, bringing together comforting flavors that are both familiar and exciting.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One Pan Spinach Artichoke Chicken Orzo
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One Pan Spinach Artichoke Chicken Orzo

I remember first trying a dish similar to this at a family gathering, where the kitchen buzzed with laughter, delicious bites, and simply enjoying each other’s presence. This dish echoes that feeling – one that feels celebratory even on a quiet Tuesday night. With a luscious, Parmesan-enriched creamy sauce that coats each ingredient, every bite is rich and satisfying. So, roll up your sleeves and get ready to whip up this easy, flavorful dish that’s not only simple to prepare but also certain to impress.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, making it a fantastic option for a speedy dinner.
Irresistible Flavor: The combination of creamy orzo with savory chicken and vibrant veggies is sure to tantalize your taste buds.
Eye-Catching Appeal: The blend of green spinach and artichokes against golden chicken creates a visually delightful plate.
Flexible Serving: Perfect for weeknight dinners, potlucks, or even a comforting Sunday meal.
Diet-Friendly Options: Easily adaptable for gluten-free diets when using gluten-free orzo!

Ingredients You’ll Need

Olive Oil: This rich oil adds heartiness and helps achieve a beautiful sear on the chicken. You can also use avocado oil for a lighter flavor.
Bone-In (Skin-On) Chicken Thighs: They provide much-needed moisture and flavor. Alternatively, boneless skinless chicken thighs or breasts can be used for a leaner option.
Kosher Salt: Enhances all the flavors; remember, kosher salt is less intense than table salt, so adjust if necessary.
Black Pepper: Freshly cracked black pepper works best for that added kick.
Garlic Powder & Onion Powder: These add a depth of flavor with ease. Fresh garlic and finely chopped onions can boost freshness if preferred.
Butter: Adds richness and helps sauté the garlic beautifully. For a dairy-free option, you can substitute with vegan butter.
Garlic Cloves: Fresh garlic adds a fragrant aroma and lively flavor; don’t skimp on this!
Chicken Broth: A flavorful base for cooking the orzo that creates a luscious sauce. Low sodium options are also good choices.
Milk or Half-and-Half: The added creaminess balances the broth and enhances the sauce. For a lower-fat version, use almond milk or another plant-based alternative.
Orzo: This small pasta cooks quickly and absorbs flavors delightfully. You can use any small pasta shape as a substitute if needed!
Artichoke Hearts: Canned, chopped artichokes are essential for that classic spin on this dish. Fresh artichokes can be substituted but require more prep.
Fresh Spinach: Adds a pop of color and freshness. Kale or Swiss chard can be excellent alternatives if you’re looking for something heartier.
Parmesan Cheese: Grated Parmesan not only adds flavor but also helps to thicken the sauce. Nutritional yeast is a great vegan swap.
Cream Cheese or Mascarpone: Makes the sauce especially rich and creamy. If you prefer a lighter dish, you can omit this entirely.
Lemon Juice: A touch of lemon brightens the dish, cutting through the creaminess.
Additional Salt and Black Pepper: Adjust according to your preference for flavor.

How to Make One Pan Spinach Artichoke Chicken Orzo

Pat and Season: Begin by patting dry 4 to 6 bone-in, skin-on chicken thighs (or 1½ pounds boneless, skinless chicken breasts or thighs) with paper towels. Season both sides generously with 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. This step is crucial for developing a flavorful crust when seared.

Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken and sear until golden brown and cooked through, roughly 5 to 6 minutes per side, depending on thickness. You want a nice crust to form for both flavor and texture. Once done, transfer the chicken to a plate.

Melt and Sauté: In the same pan, reduce the heat to medium-low, melt 1 tablespoon butter, and add 3 to 4 minced garlic cloves. Sauté just until fragrant, about 30 to 60 seconds, ensuring not to burn the garlic for the best flavor as it is the base of our sauce.

Toast the Orzo: Add 1¼ cups orzo to the pan and toast it for about 1 to 2 minutes, stirring regularly. This optional step enhances the nutty flavor of the orzo and helps it hold its shape better during cooking.

Add the Liquids: Pour in 2 cups of chicken broth and 1 cup of milk (or half-and-half) to the pan, stirring to scrape up any golden bits from the bottom. Bring this mix to a gentle simmer before reducing the heat to low and covering with a lid. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and creamy. If it appears too dry, add a splash more broth or milk as needed.

Add Greens: Once the orzo is cooked, stir in 3 to 4 cups of roughly chopped fresh spinach and 1 (14-ounce) can of drained and chopped artichoke hearts. Continue cooking until the spinach is wilted, roughly 1 to 2 minutes, brightening up the dish visually and nutritionally.

Mix in Cheeses: Lower the heat and stir in ½ cup grated Parmesan cheese and ½ cup cream cheese (or mascarpone, cut into small pieces). Mix until melted and smooth, creating a decadent sauce. Taste and season with additional salt, black pepper, and juice of ½ lemon for that extra zing if desired.

Return the Chicken: Slice or shred the seared chicken and return it to the pan, stirring to thoroughly coat in the creamy sauce. Let it simmer for another 2 to 3 minutes until everything is heated through and melded beautifully together.

Serve & Enjoy: Before serving, sprinkle with more Parmesan cheese and cracked black pepper for garnish. Serve immediately to enjoy this comforting and delicious dish while it’s hot!

Storing & Reheating

This One Pan Spinach Artichoke Chicken Orzo can be stored at room temperature for about 2 hours after cooking. To keep it fresh, transfer leftovers to an airtight container and refrigerate for up to 3 days. For long-term storage, you can freeze the dish in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally, for about 10 minutes, adding a splash of broth or milk to refresh the creamy sauce and avoid dryness.

Chef’s Helpful Tips

Ensure your chicken is patted dry before seasoning and cooking to achieve a proper sear—you want that crispy texture!
To prevent your orzo from becoming mushy, keep a close eye on the cooking time and texture.
Consider substituting other greens like kale or arugula if you want to mix up the flavor profile and nutrient content.
If you prefer a bit more tang, add extra lemon juice just before serving for a bright finish.
This dish can be made ahead of time and reheated, making it a perfect meal prep option.

It’s hard to resist the warmth and comfort that this One Pan Spinach Artichoke Chicken Orzo brings to the table. It’s creamy, delicious, and a breeze to whip up, turning an ordinary weeknight into something special. Don’t hesitate to experiment with the ingredients to make it your own. Whether you’re enjoying it solo or sharing it with loved ones, this dish promises to satisfy. Grab your apron and let the cooking begin!

Recipe FAQs

Can I use frozen spinach instead of fresh?

Yes, you can absolutely use frozen spinach! Just be sure to thaw and squeeze out excess moisture before adding it to the dish. This will keep the sauce from becoming watery and ensure every bite remains flavorful.

What can I substitute for orzo?

If orzo isn’t available, try using another small pasta like couscous, ditalini, or even quinoa for a gluten-free alternative. Adjust the cooking times based on the pasta or grain you choose to maintain the creaminess and texture.

Is this dish suitable for meal prep?

Absolutely! This One Pan Spinach Artichoke Chicken Orzo is great for meal prepping. Store it in individual containers and refrigerate for tasty lunches or dinners throughout the week. Just remember that freezing may alter the texture slightly, so enjoy any leftovers within three days if refrigerated.

Can I make this dish dairy-free?

Certainly! To make this recipe dairy-free, use plant-based milk, skip the cream cheese, or substitute it with your favorite non-dairy alternative, like cashew cream, and nutritional yeast for that cheesy flavor.