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Skillet Spinach and Artichoke Chicken Orzo

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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.

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

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and garlic and cook for 2 to 3 minutes, until softened and fragrant.
  3. Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until browned on the outside and mostly cooked through.
  4. Stir in the orzo and cook for 1 minute to lightly toast it.
  5. Pour in the chicken broth and milk or cream, then stir well and bring the mixture to a gentle simmer.
  6. Cover and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  7. Stir in the chopped spinach and artichoke hearts and cook for 2 to 3 minutes, until the spinach is wilted.
  8. Add the Parmesan cheese and stir until melted and creamy.
  9. Season with salt and black pepper to taste, then top with mozzarella cheese, red pepper flakes, or fresh herbs if desired.
  10. 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

Find it online: https://thefamilycooking.com/skillet-spinach-and-artichoke-chicken-orzo/