One Pan Spinach Artichoke Chicken Orzo Recipe
This One Pan Spinach Artichoke Chicken Orzo is a creamy, comforting dish featuring tender seared chicken thighs cooked in a flavorful sauce of garlic, spinach, artichokes, and Parmesan cheese with orzo pasta. Ready in about 40 minutes, it combines easy one-pan cooking with rich, bright flavors for a satisfying meal perfect for any weeknight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 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
For Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 to 4 garlic cloves, minced
Orzo and Sauce
- 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
Instructions
- Season chicken: Pat the chicken dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and onion powder to build a flavorful base for the dish.
- Sear chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and nearly cooked through, about 5 to 6 minutes per side depending on thickness. Remove chicken to a plate and set aside.
- Add butter and garlic: In the same skillet, melt butter and add the minced garlic. Sauté for 30 to 60 seconds until fragrant, infusing the pan with robust garlic flavor.
- Add orzo: Stir in the orzo and toast it for 1 to 2 minutes, which enhances its nutty flavor and texture.
- Add liquids: Pour in chicken broth and milk (or half-and-half). Stir, scraping up any browned bits from the pan bottom to incorporate deep flavors. Bring to a gentle simmer, then reduce heat to low, cover, and cook for about 10 minutes, stirring occasionally, until orzo is tender and creamy. Add more liquid if it looks dry.
- Add spinach and artichokes: Stir in the chopped spinach and drained artichoke hearts. Cook until the spinach wilts, about 1 to 2 minutes, melding fresh greens into the creamy base.
- Add cheese: Lower the heat and mix in grated Parmesan cheese and cream cheese or mascarpone, stirring until smooth and melted. Adjust seasoning with salt, black pepper, and lemon juice for added brightness.
- Shred chicken: Slice or shred the seared chicken and return it to the pan. Stir to coat the chicken in the creamy sauce. Simmer for an additional 2 to 3 minutes until heated through.
- Serve: Plate the dish and garnish with extra Parmesan cheese and cracked black pepper. Serve immediately for a comforting, flavorful meal.
Notes
- You can substitute boneless chicken breasts or thighs instead of bone-in thighs if preferred.
- To make it richer, use half-and-half instead of milk.
- Adding lemon juice at the end brightens the flavors and balances the creaminess.
- Toast the orzo before cooking for enhanced texture and flavor.
- If the orzo mixture becomes too thick during cooking, add extra broth or milk as needed.
- Feel free to use mascarpone cheese instead of cream cheese for a slightly different creamy texture and flavor.
Keywords: chicken orzo recipe, spinach artichoke chicken, one pan chicken dinner, creamy chicken pasta, easy weeknight dinner
