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
Scale
- 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