25 Minute Spinach And Artichoke Chicken Orzo
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.
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.