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25 Minute Spinach and Artichoke Chicken Orzo. Trust me, this will become your new go-to for busy nights. Italian-seasoned chicken is mixed with marinated artichokes, spinach, garlic, and olive oil. It’s tossed together with orzo pasta, cream, and grated parmesan cheese. This one-skillet creamy orzo and chicken dish is completely fuss-free and totally delicious. Simply mix, bake, eat, and enjoy!
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You all, I have to tell you, the change of seasons inspires me more than anything. I love it when the weather finally starts warming and, most importantly, the days continue to get longer and longer.
Even the way the sunlight hits the studio late in the afternoon of these spring days has inspired new recipes. I love it so much.
This incredibly quick and simple spinach and artichoke orzo is wonderful for this time of year. I created it on a whim, but I ended up falling in love with it.
Not only does this come together easily, but it’s simply really yummy food!! I’m looking forward to sharing this recipe today!
Here are the details
Step 1: cook the chicken
To ensure the chicken cooks at the same rate as the orzo, I cubed it before cooking. Then, in a big skillet (I use a 12-inch Staub skillet), I cooked the chicken with olive oil and Italian seasoning.
When the chicken is mostly cooked, add shallots and a couple cloves of garlic. Season everything with salt, pepper, and chili flakes.
Step 2: mix in the orzo
At this point, it’s time for the orzo. First, add butter, then mix in the orzo along with fresh thyme and the remaining Italian seasoning.
I love to cook the dry orzo in the butter for a couple of minutes until it starts smelling a little nutty and toasted.
Step 3: add water
OK, next mix in some water and let the orzo cook for 5 minutes.
Now mix in your choice of milk or cream (I use whole milk) and a couple of teaspoons of Dijon. Then add fresh baby spinach, marinated artichokes, and a bit of lemon zest.
Oh, don’t forget the parmesan cheese!
Step 4: it’s time to serve
The only thing left to do is serve the orzo. I always top this with lots of fresh basil, grated parmesan cheese, and, if I remember, a little fresh cracked black pepper too!
This orzo is wonderful paired with your favorite wine or springtime mocktail. It makes the night feel a little more special!
Looking for other easy pasta bakes? Here are my favorites:Â
Easy One Pan Spinach and Artichoke Orzo Bake
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Creamy Sun-Dried Tomato Chicken Pasta
4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
Lastly, if you make this 25 Minute Spinach and Artichoke Chicken Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Spinach and Artichoke Chicken Orzo
IngredientsÂ
- 1 pound boneless chicken breasts, cubed
- 2 tablespoons extra virgin olive oil
- 4 teaspoons Italian seasoning
- chili flakes
- salt and black pepper
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1 tablespoon fresh thyme
- 1 cup milk or heavy cream
- 2 teaspoons Dijon mustard
- 1 jar (12 ounces) marinated artichokes, quartered
- 2 cups baby spinach
- 3/4 cup grated parmesan cheese
- 2 teaspoons lemon zest
- fresh basil
InstructionsÂ
- 1. Combine the chicken, olive oil, and 2 teaspoons of Italian seasoning in a large skillet. Season the chicken with salt and pepper. Set the skillet on medium-high heat and cook for 5 minutes, until the chicken is mostly cooked.2. Add the shallots, garlic, and butter. Mix in the orzo, thyme, and 2 teaspoons Italian seasoning. Cook until lightly golden, 2 minutes. Add 1 1/2 cups water. Bring to a boil, cook for 5 minutes, then add the cream and Dijon. 3. Stir in the spinach, artichokes, parmesan, and lemon zest. Cook another 8 minutes until the spinach is wilted and the orzo is al dente. 4. Serve the orzo topped with lots of fresh basil and parmesan. YUM!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I heeded the other posters who suggested I have everything in place before starting, and to shorten chicken cooking time. Both were excellent suggestions. I subbed chicken broth for water, went light on the chili flakes and doubled the spinach just because I like it, and I didn’t need to precook it. I didn’t have fresh basil with which to top it so before serving I will dust it lightly with smoked paprika for color. I am a single person, but no problem because I will share with my neighbor who is having back problems. I have tasted it and it is delicious!
Hey Faye,
Wonderful! So glad to hear this recipe was enjoyed, thanks so much for making it and taking the time to comment!
I accidentally dumped about a tablespoon of pepper in the dish, but it’s still tasty! I did ad some Kalamata olives to contrast all the pepper though. 😂
Hey Ash,
Ohhh no!! Thanks for making this recipe:) I hope you will make again!
Should the spinach be precooked since it generates so much liquid?
Hi Faye,
I did not pre-cook the spinach for this recipe. Please let me know if you give this a try, I hope you love it!
Easy, quick recipe with simple ingredients. It was very tasty! Next time I’ll saute the chicken a little less or try boneless thighs.
Hey Charlsie,
Amazing! I appreciate you making this recipe and taking the time to comment, love to hear it was a hit!
Quick delicious recipe, used milk but was creamy, doubled the spinach. Super easy.
Hey Phyllis,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Have a great day!
I love almost everything I have cooked from half baked. But this recipe was horrible. Do not recommend. I had so many left overs that I didn’t even touch.
Hi Dani,
Very sorry to hear this recipe was not enjoyed. If there is anything that I can help with, please let me know!
Absolutely delicious! Will be making again glad for the leftovers. Subbed chicken broth for the water. Thanks you for making our mealtime delicious.
Hey Ann,
Happy Friday! Thank you for trusting the recipe and circling back— I’m over the moon it worked!
Followed as written, except I used thighs and baked them first, so I started at shallots. It was pretty tasty! I could see sundried tomatoes being really good. I did have to use more than 1.5 cups of water. And make sure to have your mise en place ready because this cooks up very fast (I toasted my garlic a little much, whoops)! I also used fresh lemon juice instead of zest and it brightened it up without being tart. And definitely sub water for broth, helps add flavor!
Hey Cassandra,
Thrilled to hear this recipe turned out nicely for you, thanks for making it and your comment!
Have a nice Sunday!