Name: One Pan Spinach Artichoke Chicken Orzo Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 2 tablespoons olive oil; 1 tablespoon butter; 3 to 4 garlic cloves, minced; 1¼ cups orzo; 2 cups chicken broth; 1 cup milk (or half-and-half); 14 ounce can quartered artichoke hearts, drained and chopped; 3 to 4 cups fresh spinach, roughly chopped; ½ cup grated Parmesan cheese, plus more for serving; ½ cup cream cheese or mascarpone (optional but recommended); Juice of ½ lemon (optional); Additional salt and black pepper, to taste

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Introduction

This one-pan spinach artichoke chicken orzo is a comforting and flavorful meal that comes together quickly. Creamy orzo, tender chicken, fresh spinach, and tangy artichokes combine for a satisfying dinner perfect any night of the week.

A close-up view of a creamy dish inside a white pan, showing multiple layers mixed together: chunks of light beige chicken pieces spread throughout, small pale yellow orzo pasta grains, bits of green spinach scattered evenly, and tender artichoke hearts in soft yellow tones. The creamy sauce coats everything in a rich light beige color, giving the dish a smooth and thick texture, with highlights showing slight glossiness. The background is a white marbled surface with a glimpse of a striped blue and white cloth near the edge, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

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 garlic cloves, minced
2 cups chicken broth
1 cup milk (or half-and-half)
1 ¼ cups orzo
14 ounce can quartered artichoke hearts, drained and chopped
3 to 4 cups fresh spinach, roughly chopped
½ cup grated Parmesan cheese, plus more for serving
½ cup cream cheese (or mascarpone, optional but recommended)
Juice of ½ lemon (optional, for brightness)
Additional salt and black pepper, to taste

Instructions

Step 1: Pat the chicken dry with paper towels and season both sides with kosher salt, black pepper, garlic powder, and onion powder.
Step 2: Heat olive oil in a large skillet over medium heat. Sear the chicken until golden brown on both sides and nearly cooked through, about 5 to 6 minutes per side depending on thickness. Remove chicken to a plate.
Step 3: In the same pan, melt butter and add minced garlic. Sauté for 30 to 60 seconds until fragrant.
Step 4: Add the orzo to the pan and toast for 1 to 2 minutes, stirring frequently.
Step 5: Pour in the chicken broth and milk, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low and cover. Cook for about 10 minutes, stirring occasionally, until orzo is tender and creamy. Add extra broth or milk if it looks dry.
Step 6: Stir in the chopped spinach and artichoke hearts. Cook until the spinach wilts, about 1 to 2 minutes.
Step 7: Reduce heat to low. Stir in grated Parmesan cheese and cream cheese or mascarpone until melted and smooth. Season to taste with additional salt, black pepper, and lemon juice if using.
Step 8: Slice or shred the cooked chicken and return it to the pan. Stir to coat in the creamy sauce. Simmer for 2 to 3 minutes until heated through.
Step 9: Serve immediately, sprinkled with extra Parmesan cheese and cracked black pepper.

Tips & Variations

For extra flavor, try adding a pinch of red pepper flakes when sautéing garlic.
Swap cream cheese for mascarpone for a richer, silkier sauce.
Use baby spinach for a milder taste and quicker wilting time.
Leftover chicken orzo can be reheated gently with a splash of broth to keep it creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little broth or milk to loosen the sauce if it has thickened.

How to Serve

A close-up view of a creamy pasta dish in a white pan, showing three main layers: pieces of light brown cooked chicken, green leafy spinach, and small yellow orzo pasta mixed thoroughly in a rich, creamy white sauce. A wooden spoon lifts a scoop from the pan, revealing a thick texture and bits of the three main ingredients combined. The background is a white marbled surface, and a part of a glass bottle is visible at the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through but still juicy.

Is there a dairy-free option for this recipe?

You can substitute dairy milk and cheese with plant-based alternatives, such as almond milk and vegan cream cheese, though the texture and flavor may differ slightly.