One Pot Spinach Artichoke Chicken Orzo
Creamy one-pot orzo with seasoned chicken, artichokes, and spinach for a quick family dinner.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1½ pounds chicken breast cut into 1-inch cubes
- 1 teaspoon salt for seasoning chicken
- 1 teaspoon pepper freshly cracked if desired
- 1 teaspoon garlic powder
- 16 ounces orzo
- 4 cups chicken broth
- 1½ cups heavy cream
- 4 ounces cream cheese
- 1 teaspoon salt for finishing (separate from seasoning)
- 1/4 cup Parmesan cheese plus more for garnish
- 3 cloves garlic minced
- 1 can (14 ounces) quartered artichoke hearts drained
- 8 ounces fresh spinach
Instructions
- Pat the chicken dry and cut into 1-inch cubes, then season with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
- Heat a deep 12-inch skillet or large pot over medium-high heat and add 2 tablespoons olive oil.
- Add the seasoned chicken in a single layer and cook 3–4 minutes without moving, then stir and cook another 3–4 minutes until cooked through and lightly browned.
- Stir in the orzo, then pour in 4 cups chicken broth and 1½ cups heavy cream; bring to a simmer.
- Simmer, stirring and scraping the bottom occasionally, until the orzo is tender, about 10–12 minutes.
- Reduce heat to low and stir in 4 ounces cream cheese, 1/4 cup Parmesan, the minced garlic, drained artichoke hearts, and the remaining 1 teaspoon salt until the cheeses melt and form a creamy sauce.
- Add the spinach and cook, stirring regularly, until wilted and fully incorporated into the sauce.
- Serve warm, garnished with additional Parmesan and freshly cracked pepper if desired.
Equipment
- 12-inch deep skillet or large pot
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Use a deep 12-inch skillet or a Dutch oven for best results.
- Drain the canned artichokes well to avoid thinning the sauce.
- Stir frequently while the orzo cooks to prevent sticking.
- Adjust salt to taste after adding cheeses.