I love a recipe that feels fancy but takes almost no effort, and this 25 Minute Spinach And Artichoke Chicken Orzo is exactly that. The creamy, cheesy orzo combined with tender, seasoned chicken and flavorful marinated artichokes makes every bite delicious. It’s a one-pan meal that saves time, minimizes cleanup, and delivers restaurant-quality flavor at home.
The first time I made this, I was amazed at how quickly it came together. I didn’t have to spend hours in the kitchen, yet the result tasted like I had. The combination of fresh spinach, zesty lemon, and creamy parmesan is simply irresistible.
Plus, it’s endlessly customizable! Whether you’re looking for an easy weeknight dinner, a comforting meal after a long day, or something special for guests, this dish does it all. Trust me, once you try it, it’s going straight into your meal rotation! 🍽️
Why You’ll Love This Recipe?
This dish is packed with flavor and comes together in no time! Here’s why you’ll love it:
A quick meal without the stress
This dish comes together in just 25 minutes, making it perfect for busy weeknights when you need something fast but satisfying. Whether you’re cooking for yourself or feeding a hungry family, this meal ensures you spend less time in the kitchen and more time enjoying your evening.
One pan, easy cleanup
You only need one skillet to cook everything, which means less mess and more time to enjoy your meal. Fewer dishes to wash means you can sit back, relax, and savor the flavors without worrying about a pile of pots and pans.
Creamy, cheesy, and packed with flavor
The mix of parmesan, Dijon mustard, and garlic makes every bite rich, savory, and absolutely delicious. The creamy texture pairs beautifully with the tender chicken and vibrant spinach, making it a meal you’ll crave again and again.
Customizable for different diets
Swap the dairy for a plant-based alternative or use gluten-free orzo to fit your dietary needs without sacrificing flavor. You can also add extra veggies or protein to make this dish even more nutritious and satisfying.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 pound boneless chicken breasts, cubed
- 2 tablespoons extra virgin olive oil
- 4 teaspoons Italian seasoning
- Chili flakes, to taste
- Salt and black pepper, to taste
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1 tablespoon fresh thyme
- 1 1/2 cups water
- 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, for garnish
Variations
- Dairy-Free Option: Swap the butter, cream, and cheese for plant-based alternatives like coconut cream and nutritional yeast.
- Gluten-Free Version: Use gluten-free orzo or substitute with quinoa for a similar texture.
- Extra Protein: Add chickpeas or white beans for a protein boost.
- More Vegetables: Toss in mushrooms, roasted red peppers, or sun-dried tomatoes for extra flavor.
Equipment You Need
- Large Skillet: To cook everything in one pan
- Wooden Spoon: For stirring ingredients without scratching the skillet
- Measuring Cups & Spoons: To ensure accurate ingredient portions
- Grater: For freshly grated parmesan cheese
How to Make 25-Minute Spinach and Artichoke Chicken Orzo?
This quick and creamy dish is packed with flavor and comes together effortlessly in one pan. Here’s step-by-step guidelines:
Cook the Chicken 🍗
Start by heating olive oil in a large skillet over medium-high heat. Add the chicken cubes, 2 teaspoons of Italian seasoning, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through. Add the chopped shallots, garlic, and chili flakes to the skillet. Sauté everything for an additional minute to release the flavors.
Toast the Orzo 🍜
Add the butter to the skillet and stir until melted. Toss in the dry orzo pasta and cook for 2 minutes, stirring frequently, until the orzo turns golden and smells nutty. Incorporate the fresh thyme and the remaining 2 teaspoons of Italian seasoning.
Add Liquids & Simmer
Pour in 1 1/2 cups of water and bring it to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the milk or cream and Dijon mustard, stirring well to combine. Now, add the marinated artichokes, baby spinach, and lemon zest. Stir everything together and cook for 8 more minutes, letting the spinach wilt and the orzo absorb all the flavors.
Finish & Serve 🧀
Sprinkle grated Parmesan cheese over the dish and stir until it melts into a creamy sauce. Add the cooked chicken back to the pan, mixing it in until everything is heated through. Serve the orzo hot, garnished with fresh basil and extra parmesan for a finishing touch. Enjoy! 😋
Tips for Making the Recipe
These simple tips will help elevate your dish, making it even more flavorful and satisfying:
Toast the orzo before adding water to enhance its nutty flavor. Sautéing it in butter for a couple of minutes will deepen its taste and add a subtle richness to the dish.
Use marinated artichokes for extra taste instead of plain canned ones. The added seasonings in marinated artichokes bring in more depth and a tangy kick.
Add a splash of lemon juice at the end to brighten up the dish. It balances the creamy sauce and adds a fresh, zesty contrast to the flavors.
For a thicker sauce, use heavy cream instead of milk. This will give the orzo a more velvety, luscious texture, making it extra indulgent.
How to Serve 25-Minute Spinach and Artichoke Chicken Orzo?
Enhance the presentation and flavor of your dish with these serving ideas. Garnish with fresh basil to add a pop of color and bring in a refreshing aroma. Serve it alongside a crusty baguette or warm garlic bread to soak up every bit of the creamy sauce. Pair the dish with a light side salad for a well-balanced meal that complements the richness of the orzo. For an extra indulgence, sprinkle some extra parmesan on top just before serving. This simple yet elegant meal is perfect for any occasion!
Nutritional Information
This meal is satisfying and nutrient-dense! Here’s a quick breakdown per serving:
- Calories: 568 kcal
- Protein: 42g
- Carbohydrates: 45g
- Fat: 22g
Make Ahead and Storage
Proper storage ensures that you can enjoy this dish later with the same great taste and texture.
Storing leftovers 🍽️
If you have leftovers, store them in an airtight container in the refrigerator. This dish stays fresh for up to 3 days, making it great for meal prep.
To reheat, simply warm it on the stove over low heat with a splash of milk or water to loosen the sauce.
Freezing for later
You can freeze this dish for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat as needed.
25 Minute Spinach And Artichoke Chicken Orzo
Ingredients
- 1 pound boneless chicken breasts cubed
- 2 tablespoons extra virgin olive oil
- 4 teaspoons Italian seasoning
- Chili flakes to taste
- Salt and black pepper to taste
- 1 shallot chopped
- 2 cloves garlic chopped
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1 tablespoon fresh thyme
- 1 1/2 cups water
- 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 for garnish
Instructions
- Start by heating olive oil in a large skillet over medium-high heat. Add the chicken cubes, 2 teaspoons of Italian seasoning, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through. Add the chopped shallots, garlic, and chili flakes to the skillet. Sauté everything for an additional minute to release the flavors.
- Add the butter to the skillet and stir until melted. Toss in the dry orzo pasta and cook for 2 minutes, stirring frequently, until the orzo turns golden and smells nutty. Incorporate the fresh thyme and the remaining 2 teaspoons of Italian seasoning.
- Pour in 1 1/2 cups of water and bring it to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the milk or cream and Dijon mustard, stirring well to combine. Now, add the marinated artichokes, baby spinach, and lemon zest. Stir everything together and cook for 8 more minutes, letting the spinach wilt and the orzo absorb all the flavors.
- Sprinkle grated Parmesan cheese over the dish and stir until it melts into a creamy sauce. Add the cooked chicken back to the pan, mixing it in until everything is heated through. Serve the orzo hot, garnished with fresh basil and extra parmesan for a finishing touch. Enjoy! 😋
Notes
- Toast the orzo before adding water to enhance its nutty flavor. Sautéing it in butter for a couple of minutes will deepen its taste and add a subtle richness to the dish.
- Use marinated artichokes for extra taste instead of plain canned ones. The added seasonings in marinated artichokes bring in more depth and a tangy kick.
- Add a splash of lemon juice at the end to brighten up the dish. It balances the creamy sauce and adds a fresh, zesty contrast to the flavors.
- For a thicker sauce, use heavy cream instead of milk. This will give the orzo a more velvety, luscious texture, making it extra indulgent.
