This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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:
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
Ingredients
- 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
Instructions
- 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.
Another hit! Thanks, Tieghan!
Hey Steph,
Happy Sunday! Thanks so much for trying this recipe and your feedback, love to hear that it was enjoyed! Xx
Easy and delicious. A new family favorite. Will be on repeat at our house.
Hey Steph,
Happy Sunday! Thanks so much for trying this recipe and your feedback, love to hear that it was enjoyed! Xx
Can I substitute coconut milk for milk/cream?
Hey Jennifer,
Yes, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hello! Can I substitute the orzo for a different type of noodle? I know it is a big part of the recipe but my family prefers rice/short cut pasta versus orzo (ugh the pickiness!). Thank you!
Hey there,
Sure, a short cut noodle would work nicely for you here! Let me know how this dish turns out, I hope your family loves it! xT
Would you recommend cooking the noodle like you cook the orzo for the recipe? That is how I plan on approaching it, and want to see if you agree! Thank you 🙂
You bet!
Amazing dinner that everyone in my family loves!
Hey Emily,
Happy Monday! So glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Xx
Hi Tieghan, new around here and have to say I have been lovvvving your recipes. It’s been great trying different ones (lots to choose from!) ALL have been so good and pretty easy. You have been a great addition to my kitchen. And this recipe is no different. Freaking delish!! Thank you thank you ❤️
Hey Nicole,
Thanks so much for your kind message and trying so many new recipes, I am so glad you have been enjoying them:) Have a wonderful week! xT
I am so looking forward to making this. How heavy would you day it is?
Hey Brittany,
If you want to make this a little lighter you could use milk in place of cream, but it’s not super heavy:) I hope you love this dish! xx
The orzo seemed to take little longer to cook than I had expected but wow o was this so good! I will be making again
Hey Yesmin,
Happy Friday!! I appreciate you making this recipe and your comment, I love to hear that it turned out nicely for you! Xx
Hubby said Wow, this recipe is a keeper! He brought leftovers to work and everyone in the building made their way to his office to find out what it was. I appreciated the ease of the recipe, it came together nicely in record time using items that I typically keep stocked. Fantastic flavor. I’ll just make sure I double it next time 🙂
Hey Melanie,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a great day:)
This was absolutely delicious! All the flavors were spot on.
Thanks so much, Kylie!! Love to hear that this dish was enjoyed, thanks for making it! xT
Very easy for a quick evening dinner. Yummmy! I used boneless, skinless thighs and it turned out perfectly. A keeper.
Hey Sara,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for making it! xT
Delish – add more water and less orzo
Easy and so good!
Hey Barb,
Fantastic!! So glad to hear that this recipe was a hit, thanks for giving it a try and your comment! Xx
So good and so easy! Made it for the first time tonight, and it’s definitely a keeper. ❤️
Hey Mallory,
Fantastic!! So glad to hear that this recipe was a hit, thanks for giving it a try and your comment! Xx
Double the water (sub with chicken broth for more flavor) and add more is needed. You want to end with a risotto-like consistency and not have to drain water out, but with just 1.5 cups the orzo will never cook! And turn your heat to low after boiling so it doesn’t stick and burn.
Hi Kristen,
Thanks for sharing your feedback and giving this dish a try! xx
Absolutely delicious!! I loved this recipe! Whenever I’ve made orzo, its always double the water. I tried it with just the 1 1/2 cup water and the cream, but I ended up adding in the 1/2 cup extra water. Also after sautéeing the shallots and stuff I deglazed the pan with lemon juice. I also tried shrimp instead of chicken. So yummy!
Thanks so much Miriam! Love to hear that this dish turned out well for you and thanks for sharing your notes! xT