Short description

Spinach Artichoke Chicken Orzo is a creamy, flavorful one-pan meal that brings together tender chicken, fresh spinach, tangy artichokes, and delicate orzo pasta. Inspired by the classic dip, this dish is hearty, comforting, and ready in under 40 minutes.

Why You’ll Love This Recipe

This recipe transforms familiar spinach and artichoke flavors into a wholesome, filling dinner. It’s a one-pot dish, which means easy cleanup, and the creamy orzo makes it feel indulgent without being too heavy. Perfect for family dinners, entertaining guests, or meal prep, it’s versatile and sure to impress.

Spinach Artichoke Chicken Orzo

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
1 small onion, diced
3 garlic cloves, minced
1 ½ cups orzo pasta
3 cups chicken broth
1 (14 oz) can artichoke hearts, drained and quartered
3 cups fresh spinach, chopped
½ cup grated Parmesan cheese
½ cup cream (or half-and-half)
1 tsp dried Italian seasoning
½ tsp salt (or to taste)
½ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)

Directions

Heat olive oil or butter in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
In the same pan, sauté onion and garlic until fragrant.
Stir in orzo and toast for 1–2 minutes.
Add chicken broth and bring to a simmer. Cook, stirring occasionally, until the orzo is al dente, about 8–10 minutes.
Stir in heavy cream, Parmesan, spinach, and chopped artichokes. Cook until spinach wilts and the sauce is creamy.
Return chicken to the pan and mix well.
Adjust seasoning with salt, pepper, and optional lemon juice.
Serve hot, garnished with extra Parmesan or red pepper flakes if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 40 minutes

Variations

Lighter version: Use Greek yogurt or light cream cheese instead of heavy cream.
Gluten-free: Swap orzo for a gluten-free small pasta or rice.
Cheese lovers: Add mozzarella or fontina for extra creaminess.
Vegetarian: Skip the chicken and add mushrooms or chickpeas.
Mediterranean twist: Add sun-dried tomatoes and fresh basil.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop with a splash of broth or cream to loosen the sauce.
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding.

What type of artichokes should I use?

Canned or jarred artichoke hearts packed in water or brine work best.

Can I make this ahead of time?

Yes, it reheats well and is great for meal prep.

Do I have to use heavy cream?

No, you can substitute half-and-half, cream cheese, or Greek yogurt for a lighter option.

Can I use chicken thighs instead of breasts?

Absolutely—thighs add extra flavor and tenderness.

How do I keep the orzo from sticking?

Stir often while simmering, and add extra broth if needed.

Is this recipe kid-friendly?

Yes, the creamy texture and mild flavors are usually a hit with kids.

Can I make it dairy-free?

Yes, use coconut milk or a dairy-free cream alternative, and skip or replace the Parmesan with a dairy-free option.

What other vegetables can I add?

Mushrooms, zucchini, or peas pair nicely with the flavors.

Can I bake this dish?

Yes, you can transfer it to a baking dish, top with cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly.

Conclusion

Spinach Artichoke Chicken Orzo is a rich, comforting, and versatile dish that brings the beloved dip to dinner table form. With its creamy texture, flavorful chicken, and nutritious veggies, it’s a family-friendly recipe you’ll want to make again and again. Whether enjoyed fresh from the pan or reheated as leftovers, it’s guaranteed to satisfy.