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25 Minute Spinach and Artichoke Chicken Orzo. Trust me, this will become your new go-to for busy nights. Italian-seasoned chicken is mixed with marinated artichokes, spinach, garlic, and olive oil. It’s tossed together with orzo pasta, cream, and grated parmesan cheese. This one-skillet creamy orzo and chicken dish is completely fuss-free and totally delicious. Simply mix, bake, eat, and enjoy!
You all, I have to tell you, the change of seasons inspires me more than anything. I love it when the weather finally starts warming and, most importantly, the days continue to get longer and longer.
Even the way the sunlight hits the studio late in the afternoon of these spring days has inspired new recipes. I love it so much.
This incredibly quick and simple spinach and artichoke orzo is wonderful for this time of year. I created it on a whim, but I ended up falling in love with it.
Not only does this come together easily, but it’s simply really yummy food!! I’m looking forward to sharing this recipe today!
Here are the details
Step 1: cook the chicken
To ensure the chicken cooks at the same rate as the orzo, I cubed it before cooking. Then, in a big skillet (I use a 12-inch Staub skillet), I cooked the chicken with olive oil and Italian seasoning.
When the chicken is mostly cooked, add shallots and a couple cloves of garlic. Season everything with salt, pepper, and chili flakes.
Step 2: mix in the orzo
At this point, it’s time for the orzo. First, add butter, then mix in the orzo along with fresh thyme and the remaining Italian seasoning.
I love to cook the dry orzo in the butter for a couple of minutes until it starts smelling a little nutty and toasted.
Step 3: add water
OK, next mix in some water and let the orzo cook for 5 minutes.
Now mix in your choice of milk or cream (I use whole milk) and a couple of teaspoons of Dijon. Then add fresh baby spinach, marinated artichokes, and a bit of lemon zest.
Oh, don’t forget the parmesan cheese!
Step 4: it’s time to serve
The only thing left to do is serve the orzo. I always top this with lots of fresh basil, grated parmesan cheese, and, if I remember, a little fresh cracked black pepper too!
This orzo is wonderful paired with your favorite wine or springtime mocktail. It makes the night feel a little more special!
Looking for other easy pasta bakes? Here are my favorites:
Easy One Pan Spinach and Artichoke Orzo Bake
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Creamy Sun-Dried Tomato Chicken Pasta
4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
Lastly, if you make this 25 Minute Spinach and Artichoke Chicken Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Spinach and Artichoke Chicken Orzo
Servings: 6
Calories Per Serving: 568 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless chicken breasts, cubed
- 2 tablespoons extra virgin olive oil
- 4 teaspoons Italian seasoning
- chili flakes
- salt and black pepper
- 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
- 1 jar (12 ounces) marinated artichokes, quartered
- 2 cups baby spinach
- 3/4 cup grated parmesan cheese
- 2 teaspoons lemon zest
- fresh basil
Instructions
- 1. Combine the chicken, olive oil, and 2 teaspoons of Italian seasoning in a large skillet. Season the chicken with salt and pepper. Set the skillet on medium-high heat and cook for 5 minutes, until the chicken is mostly cooked.2. Add the shallots, garlic, and butter. Mix in the orzo, thyme, and 2 teaspoons Italian seasoning. Cook until lightly golden, 2 minutes. Add 1 1/2 cups water. Bring to a boil, cook for 5 minutes, then add the cream and Dijon. 3. Stir in the spinach, artichokes, parmesan, and lemon zest. Cook another 8 minutes until the spinach is wilted and the orzo is al dente. 4. Serve the orzo topped with lots of fresh basil and parmesan. YUM!
It says chili flakes but doesn’t tell you when to use it.
Hi James,
If you want to add the chili flakes you can add those with the salt and pepper. I hope you love this dish! xT
This recipe as shown says 1 CUP dry orzo- is it supposed to be one pound?
Hi Jean,
For this recipe, you are just going to use 1 cup of dry orzo. Please let me know if you give this recipe a try! xT
A little confusing because in an earlier response to a comment from Jann you said 1 lb or 1 bag of orzo. So it is 1 cup right?
Hi Lizzie,
Yes, 1 cup is correct:) I hope you love this recipe! xx
Not bad. A good base recipe you could personalize to your tastes. Next time I’ll add more fresh vegetables to fit my flavor profile.
Hey Candice,
So glad to hear that this recipe turned out well for you, I appreciate you making it and your feedback! xT
This recipe was just alright. I thought it lacked flavor, and I even used chicken stock instead of water. I would’ve deglazed with wine to add more depth..and I’m not sure what else I’d add. Maybe some fresh cherry tomatoes or sundried tomatoes. I wanted to love it, but I don’t think I’ll make it again.
Hi Janie,
Thanks so much for trying this dish and sharing your feedback, so very sorry to hear it was not enjoyed! xT
Hi!
Can I use frozen spinach?
Hi Casey,
Sure, that will work well for you. Please let me know if you have any other questions, I hope you love this recipe! xT
Absolutely delicious and a perfect hearty, filling meal! 5 stars 💌
Hey Sylvie,
Happy 4th of July! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xx
Really delicious and easy to make. Will be adding this to my recipe repotoire.
Hey Susan,
Awesome!! Thanks a lot for trying this recipe, love to hear that it was a winner! Have the best weekend! x
Quick question – when should you add the chili flakes? Excited to make this!
Duh – it’s in your write up! Other question – the artichokes, do you add them straight from the jar with their juices or drain first?
You will drain them first:) I hope you love this dish!
Hey Shannon,
You can add the chili flakes with the salt and pepper. Please let me know if you have any other questions! xx
I made this last night for our wine club gathering. I needed to use between 1 1/2 and 2 cups of additional liquid to get the orzo to not be hard. I added a bit more Dijon – as when I tasted for seasonings, I thought it needed a bit more zing. Everyone loved the final product!
Hey Cindy,
Thanks so much for trying this dish and sharing what worked well for you, love to hear that it was enjoyed! xT
Just delicious! The marinated artichokes were so yummy in this dish, a nice addition. Thanks Tieghan!
Hey Nancy,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a go! xT
This recipe is a winner for my entire family. So delicious, full of protein and veggies. YUMMY!!!!!
Hey Daphne,
Happy Monday!! I appreciate you giving this recipe a try and your comment, love to hear that it turned out well for you! Xx
a pound of Orzo? Im using a cup of dry
Hi Jann,
Yes, I used 1 pound of dry orzo which is typically your standard size box. I hope you love this dish! xT
Love that it’s one pan. My family loved it
Hi, Tieghan! I haven’t made this yet…wondering if I could substitute cashew milk for the heavy cream? -TIA
Hey Lauren,
Sure, that should work just fine for you. Let me know how this recipe turns out, I hope you love it! xT