25 Minute Spinach and Artichoke Chicken Orzo.
A quick, creamy one-pan orzo with spinach, marinated artichokes, and seasoned chicken ready in 25 minutes.
Servings: 6 servings
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 cup milk or heavy cream
- 2 teaspoons Dijon mustard
- 12 ounces marinated artichokes jarred, quartered
- 2 cups baby spinach
- 3/4 cup grated Parmesan cheese
- 2 teaspoons lemon zest
- fresh basil for serving
Instructions
- Heat a large skillet over medium-high heat. Toss the cubed chicken with the olive oil, 2 teaspoons Italian seasoning, salt, and pepper.
- Add the seasoned chicken to the hot skillet and cook, stirring occasionally, about 5 minutes until mostly cooked through.
- Add the chopped shallot, garlic, and butter to the skillet and cook until fragrant, about 1 minute.
- Stir in the dry orzo, fresh thyme, and the remaining 2 teaspoons Italian seasoning; cook, stirring, until the orzo is lightly golden, about 2 minutes.
- Pour in 1 1/2 cups water and bring to a boil. Reduce heat and simmer for 5 minutes.
- Stir in the milk or heavy cream and the Dijon mustard, then add the jarred artichokes. Simmer briefly to combine.
- Fold in the baby spinach, grated Parmesan, and lemon zest and cook until the spinach is wilted and the orzo is al dente, about 6–8 minutes more.
- Adjust seasoning with salt, pepper, and chili flakes to taste. Serve topped with plenty of fresh basil and extra Parmesan if desired.
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Spatula or Wooden Spoon
Notes
- Use either milk or heavy cream for a lighter or richer sauce.
- Drain excess oil from marinated artichokes if very oily.
- Adjust water amount slightly if you prefer firmer orzo.