Description

This One Pan Spinach Artichoke Chicken Orzo is a delightful and easy dish, bringing together creamy orzo, savory chicken, and vibrant veggies that create a satisfying comfort meal. Perfect for busy nights or special gatherings!

Ingredients

Scale

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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Instructions

Pat and season the chicken thighs with salt, pepper, garlic powder, and onion powder.
Sear the chicken in olive oil until golden brown and cooked through, then set aside on a plate.
Melt butter and sauté minced garlic until fragrant, then toast orzo for 1-2 minutes.
Add chicken broth and milk to the pan, bring to a simmer, and cook orzo for 10 minutes until tender.
Stir in spinach and artichokes, cooking until spinach is wilted.
Mix in Parmesan and cream cheese, adjusting seasoning with salt, pepper, and lemon juice.
Return sliced chicken to the pan, heating through for a couple of minutes.
Serve hot, garnished with more Parmesan and black pepper.

Notes

For a gluten-free option, substitute orzo with gluten-free pasta.
You can use vegan butter and plant-based milk to make this dish dairy-free.
Ensure to pat the chicken dry before searing for a perfect crust.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg