Description
This One Pan Spinach Artichoke Chicken Orzo combines creamy orzo, tender chicken, and artichokes for a quick, delicious meal. Perfect for busy evenings!
Ingredients
Scale
- 2 tablespoons olive oil
- 4 to 6 bone-in, skin-on chicken thighs
- Kosher salt
- Black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
- 3 to 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup milk (or half-and-half)
- 1 ¼ cups orzo
- 1 can artichoke hearts, drained and chopped
- 3 to 4 cups fresh spinach, roughly chopped
- ½ cup grated parmesan cheese
- ½ cup cream cheese (or mascarpone)
- Juice of 1 lemon
Instructions
- Pat chicken thighs dry and season with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet and sear seasoned chicken for about 5-6 minutes on each side.
- Remove chicken and sauté minced garlic in butter until fragrant.
- Toast orzo in the same pan for 1-2 minutes, then add chicken broth and milk.
- Simmer until orzo is tender, stirring occasionally.
- Incorporate spinach and artichokes until spinach wilts.
- Mix in parmesan and cream cheese until melted and smooth.
- Return chicken to the pan, gently stir to coat, and heat through.
- Serve immediately with extra parmesan and black pepper.
Notes
Substitute boneless chicken breasts if desired, adjusting cooking time as needed.
For a dairy-free option, use coconut oil and nutritional yeast in place of cheese.
Add sun-dried tomatoes for an extra flavor boost.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg