One Pan Spinach Artichoke Chicken Orzo
Ah, imagine stepping into the kitchen and being enveloped by the warm, inviting aroma of sautéed garlic mingling with tender chicken and creamy orzo. As the golden-brown chicken sizzles in the pan, your mouth begins to water just thinking about the comforting dish that’s coming together. This One Pan Spinach Artichoke Chicken Orzo promises to be a delightful revelation—a perfect blend of textures and flavors that feels like a warm hug after a long day.
Table of Contents
Growing up, my family often gathered for cozy dinners. I can still hear the laughter and chatter, accompanied by the sounds of pots and pans clanging in the kitchen. This dish brings back those memory-filled evenings, where everyone was eagerly anticipated a hearty meal. Whether it’s a chilly weekday night or a casual weekend gathering, this recipe is not just a meal; it’s an experience that will make your home feel warm and inviting. So grab your skillet, and let’s dive into the delicious world of One Pan Spinach Artichoke Chicken Orzo!
Why You’ll Love This Recipe
- Simple & Quick: This one-pan wonder comes together in just 35 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: The creamy orzo and savory chicken meld perfectly with tangy artichokes and fresh spinach, creating a flavor explosion in every bite.
- Eye-Catching Appeal: With its vibrant greens and creamy textures, this dish is not just tasty but also delightful to look at.
- Flexible Serving: Enjoy it as a weeknight dinner, or serve it at a gathering—everyone will want seconds!
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets without compromising flavor.
Ingredients You’ll Need
- Olive Oil: This oil adds a rich flavor while helping achieve that lovely golden-brown crust. You can also use avocado oil for a different taste.
- Bone-in Skin-on Chicken Thighs: Recommended for their juiciness and flavor. Boneless, skinless chicken breasts or thighs can be substituted but may need slight adjustments in cooking time.
- Kosher Salt and Black Pepper: Essential for seasoning, enhancing the natural flavors of the other ingredients. If you prefer a finer texture, table salt can work too.
- Garlic Powder and Onion Powder: These spices add depth without the fuss of chopping. Fresh garlic and onion can also be used but will require adjustments in cooking time.
- Butter: For sautéing garlic and adding creaminess to the orzo. Plant-based butter or olive oil work as alternatives.
- Garlic Cloves: Fresh garlic amps up the flavor profile. More or fewer can be added based on preference.
- Chicken Broth: Makes the orzo flavorful and complements the chicken wonderfully. Vegetable broth can be used for a lighter base or to make it vegetarian.
- Milk (or Half-and-Half): This creates a creamy consistency, turning your dish into a luxurious experience. For dairy-free alternatives, use coconut milk or almond milk.
- Orzo: This tiny pasta soaks up flavors, proving it’s perfect as a base. Substitute with rice or quinoa for gluten-free options.
- Artichoke Hearts: Canned or frozen, they offer a pleasant tang and pair beautifully with the chicken. Fresh artichokes require more prep but are delightful too!
- Fresh Spinach: This is added for color and nutrients. Feel free to substitute with kale or Swiss chard, but adjust cooking time accordingly.
- Parmesan Cheese: Adds a savory touch, making everything so rich and creamy. Nutritional yeast is a good dairy-free alternative.
- Cream Cheese (or Mascarpone): Optional but recommended for a luscious texture. Greek yogurt can be used for a lighter touch.
- Lemon Juice: A splash of bright acidity rounds off the rich flavors. This adds a refreshing finish that elevates the dish!
How to Make One Pan Spinach Artichoke Chicken Orzo
Season the Chicken: Start by patting the 4 to 6 bone-in, skin-on chicken thighs dry with paper towels. Season both sides generously with 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. This step helps the chicken flavor bloom beautifully and ensures a lovely crust when seared.
Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, carefully place the chicken in the skillet. Allow it to sear for about 5 to 6 minutes on each side or until a deep golden color develops, and the chicken is nearly cooked through. Remove the chicken and set it on a plate temporarily.
Sauté the Garlic: In the same skillet, melt 1 tablespoon of butter over medium heat. Add 3 to 4 minced garlic cloves and sauté for 30 to 60 seconds until fragrant but not browned. This aromatic foundation brings the dish to life with invigorating aromas.
Toast the Orzo: Next, stir in 1 ¼ cups of orzo and allow it to toast for about 1 to 2 minutes. This step deepens the flavor of the orzo, resulting in a nutty essence that enhances the entire dish.
Add the Liquids: Pour in 2 cups of chicken broth and 1 cup of milk (or half-and-half). Stir well, using a wooden spoon to scrape up any browned bits from the pan. Bring this mixture to a gentle simmer, then reduce the heat to low and cover the skillet. Cook for approximately 10 minutes, stirring occasionally, until the orzo is tender and creamy. If it appears dry, don’t hesitate to add a splash more broth or milk.
Incorporate Spinach and Artichokes: With the orzo cooked, stir in 3 to 4 cups of roughly chopped fresh spinach and one 14-ounce can of drained and chopped artichoke hearts. You’ll notice the spinach wilting in just about 1 to 2 minutes, creating a vibrant, colorful dish.
Make it Creamy: Lower the heat further and add in ½ cup of grated Parmesan cheese and ½ cup of cream cheese or mascarpone cut into small pieces. Stir until they melt together to form a rich, smooth sauce. Season with additional salt, black pepper, and a squeeze of lemon juice for brightness if desired.
Combine and Heat: Slice or shred the chicken, and return it to the skillet. Gently stir to coat the chicken in the creamy sauce and let it simmer for an additional 2 to 3 minutes until everything is heated through. This melds those flavors that make every bite wholesome.
Serve and Enjoy: Finally, serve your heavenly **One Pan Spinach Artichoke Chicken Orzo** straight from the skillet. A sprinkle of extra Parmesan cheese and a dash of cracked black pepper on top makes for a great finishing touch. Dig in while it’s still warm!
Storing & Reheating
This dish can be stored in an airtight container at room temperature for about 2 hours. For longer storage, refrigerate it for up to 3 to 4 days. Reheat in the microwave for about 2 to 3 minutes, or on the stovetop over low heat, adding a splash of broth or milk to restore moisture. If you’re freezing it, use a freezer-safe container and it should last up to 3 months, although the texture may alter slightly, so consider stirring in some additional cream or cheese when reheating.
Chef’s Helpful Tips
- Ensure the chicken is seasoned well before searing for the best flavor.
- Let the cream cheese soften at room temperature for easier mixing.
- Stir the orzo regularly during cooking to prevent sticking.
- If your orzo seems too thick after cooking, feel free to add a touch more broth to reach that desired creamy consistency.
- This dish makes great leftovers, and the flavors may intensify overnight, making it an excellent make-ahead option.
Sometimes, a simple comfort dish like One Pan Spinach Artichoke Chicken Orzo can turn a mundane evening into something special. Find joy in the process of cooking and don’t shy away from experimenting with flavors that excite your palate!
Recipe FAQs
Can I use other types of chicken?
Yes! While bone-in, skin-on chicken thighs are recommended for flavor and juiciness, you can easily use boneless, skinless chicken pieces. Just watch the cooking time closely, as they will cook more quickly.
Is there a way to make this dish vegetarian?
Absolutely! You can replace chicken with a plant-based protein such as chickpeas or tofu and use vegetable broth instead of chicken broth. The flavors will still shine bright!
How can I enhance the flavors even more?
Feel free to add herbs like thyme or basil during cooking, or consider topping your dish with toasted pine nuts or crispy breadcrumbs for added texture and flavor.
What can I serve with this dish?
This One Pan Spinach Artichoke Chicken Orzo pairs beautifully with a light side salad or some crusty garlic bread. It also works well as a filling main course without additional sides, letting it shine on its own!
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📖 Recipe Card
One Pan Spinach Artichoke Chicken Orzo
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This One Pan Spinach Artichoke Chicken Orzo combines juicy chicken thighs, tangy artichokes, and creamy orzo for a mouthwatering meal that’s quick to prepare—perfect for busy weeknights!
Ingredients
- 2 tablespoons Olive Oil
- 4 to 6 Bone-in Skin-on Chicken Thighs
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Butter
- 3 to 4 Garlic Cloves
- 1 1/4 cups Orzo
- 2 cups Chicken Broth
- 1 cup Milk or Half-and-Half
- 3 to 4 cups Fresh Spinach
- 1 can (14 ounces) Artichoke Hearts
- 1/2 cup Parmesan Cheese
- 1/2 cup Cream Cheese or Mascarpone
- Lemon Juice
Instructions
- Season the chicken by patting dry and adding spices.
- Sear the chicken in olive oil until golden.
- Sauté garlic in butter until fragrant.
- Toast orzo in the skillet briefly.
- Add chicken broth and milk; simmer until the orzo is tender.
- Incorporate spinach and artichokes; cook until spinach wilts.
- Add cream cheese and Parmesan; stir until melted and creamy.
- Return chicken to skillet and heat through.
- Serve warm, garnished with Parmesan.
Notes
For a lighter dish, substitute chicken with chickpeas or tofu.
Adjust seasonings to taste; add herbs for extra flavor.
Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
