Description
Creamy spinach artichoke chicken orzo made in one pot with tender chicken, fresh spinach, and artichokes. A quick, comforting weeknight dinner
Ingredients
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2 tbsp olive oil
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1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
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1 small onion, diced
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3 garlic cloves, minced
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1 ½ cups orzo pasta
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3 cups chicken broth
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1 (14 oz) can artichoke hearts, drained and quartered
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3 cups fresh spinach, chopped
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½ cup grated Parmesan cheese
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½ cup cream (or half-and-half)
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1 tsp dried Italian seasoning
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½ tsp salt (or to taste)
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½ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium heat.
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Season chicken with salt and pepper, then cook until golden and cooked through (5–6 minutes). Remove and set aside.
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In the same skillet, sauté onion and garlic until fragrant.
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Stir in orzo and cook for 1–2 minutes to lightly toast.
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Add chicken broth and Italian seasoning; bring to a simmer.
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Cook orzo for 8–10 minutes, stirring occasionally, until tender.
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Stir in chicken, artichoke hearts, spinach, cream, and Parmesan.
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Cook until spinach wilts and sauce thickens slightly.
- Garnish with parsley and serve warm.
Notes
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For extra richness, use heavy cream; for lighter, swap with milk.
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Add red pepper flakes for a little heat.
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Leftovers reheat well with a splash of broth or cream
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
