Why You’ll Love This Recipe
This recipe combines the classic flavors of spinach and artichoke dip with a complete meal. It’s creamy, cheesy, and full of savory goodness while still being simple to make in one skillet. The orzo absorbs all the flavors as it cooks, creating a rich and cohesive dish that’s both filling and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs
orzo pasta
spinach
artichoke hearts
garlic
onion
chicken broth
milk or cream
parmesan cheese
olive oil
salt
black pepper
Optional additions:
mozzarella cheese
red pepper flakes
fresh herbs
Directions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and garlic, cooking until softened and fragrant.
Add the chicken and cook until browned on the outside and mostly cooked through.
Stir in the orzo and cook briefly to toast it slightly.
Pour in the chicken broth and milk or cream, then bring to a gentle simmer.
Cover and cook until the orzo is tender and has absorbed most of the liquid.
Stir in chopped spinach and artichoke hearts, cooking until the spinach is wilted.
Add parmesan cheese and stir until melted and creamy.
Season with salt and black pepper to taste.
Garnish with optional toppings like mozzarella or herbs and serve warm.
Servings and timing
This recipe serves about 4 people.
Prep time: 10 to 15 minutes
Cook time: 25 to 30 minutes
Total time: about 35 to 45 minutes
Variations
You can use rotisserie chicken to save time or swap chicken for shrimp or a vegetarian option like mushrooms. Add sun-dried tomatoes for extra flavor or use a mix of cheeses for a richer dish. For a lighter version, use milk instead of cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to restore creaminess.
This dish is best enjoyed fresh but reheats well.
FAQs
Can I use frozen spinach?
Yes, just thaw and drain it before adding.
What type of artichokes should I use?
Canned or jarred artichoke hearts work well.
Can I make this vegetarian?
Yes, omit the chicken and use vegetable broth.
How do I keep the orzo from sticking?
Stir occasionally and ensure there is enough liquid.
Can I add more cheese?
Yes, mozzarella or cream cheese can make it extra creamy.
Can I make this ahead of time?
Yes, it reheats well for meal prep.
What can I serve with this?
A simple salad or bread pairs nicely.
Can I use another pasta?
Yes, small pasta shapes can be substituted.
How do I know when it’s done?
The orzo should be tender and the sauce creamy.
Is this dish heavy?
It’s rich but balanced with vegetables and protein.
Conclusion
Skillet spinach and artichoke chicken orzo is a creamy, flavorful, and easy one-pan meal that brings together comforting ingredients in a delicious way. Perfect for busy nights or cozy dinners, it’s a recipe you’ll want to make again and again.
PrintSkillet Spinach and Artichoke Chicken Orzo
This skillet spinach and artichoke chicken orzo is a creamy, comforting one-pan meal with tender chicken, hearty orzo, and a rich spinach-artichoke sauce. It is an easy and satisfying dinner that brings the flavors of spinach and artichoke dip to the table in a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 pound chicken breast or thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 cups chicken broth
- 1 cup milk or cream
- 3/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese, optional
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh herbs, optional
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic and cook for 2 to 3 minutes, until softened and fragrant.
- Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until browned on the outside and mostly cooked through.
- Stir in the orzo and cook for 1 minute to lightly toast it.
- Pour in the chicken broth and milk or cream, then stir well and bring the mixture to a gentle simmer.
- Cover and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Stir in the chopped spinach and artichoke hearts and cook for 2 to 3 minutes, until the spinach is wilted.
- Add the Parmesan cheese and stir until melted and creamy.
- Season with salt and black pepper to taste, then top with mozzarella cheese, red pepper flakes, or fresh herbs if desired.
- Serve warm straight from the skillet.
Notes
- Rotisserie chicken can be used to save time; add it after the orzo has cooked.
- Frozen spinach works well if thawed and drained before using.
- Canned or jarred artichoke hearts are both good options for this recipe.
- Use milk for a lighter sauce or cream for a richer finish.
- Sun-dried tomatoes or extra cheese can be added for more flavor.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 105 mg
