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This spinach and artichoke chicken orzo is one-pan dinner amazingness! Tender, juicy chicken thighs combine with creamy orzo, fresh spinach, and tangy artichoke hearts in a luscious parmesan sauce that’s ready quickly! It’s comfort food at its finestโperfect for busy weeknights when your family needs something satisfying without the fuss.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This is the ultimate one-pan wonder where everything cooks together in one skillet, so the orzo absorbs all those gorgeous flavors from the chicken, garlic, and creamy sauce while you handle literally anything else. The whole thing? Done in 30 minutes.
- It tastes like spinach artichoke dip had a baby with creamy pastaโand honestly, it’s the best thing ever. You get all those familiar, crave-worthy flavors from your favorite appetizer transformed into a proper dinner with protein, veggies, and satisfying carbs all in one gorgeous bowl.
- Whatever you’ve got in your fridge or pantry, this recipe is crazy adaptable. Use chicken breasts instead of thighs, swap in kale for spinach, throw in some sun-dried tomatoesโthis dish rolls with the punches and still delivers every single time. Plus, it’s a sneaky way to get greens on your kidsโ plates because that creamy sauce makes everything SOO irresistible.
What You Need to Know Before You Start
- The secret to getting that beautiful golden-brown crust instead of steamed, rubbery chicken is to pat the chicken completely dry. Use paper towels and really press down to remove all surface moistureโmoisture prevents proper browning and crispy skin. Those browned bits (called fond) that stick to the pan? Complete flavor gold that’ll make your sauce out of this world.
- Orzo can become mushy if overcooked, and the broth can evaporate too quickly if the heat is too high. You want a gentle simmer with the lid on, and give it a stir every few minutes to prevent sticking. The orzo should be tender but still have a slight biteโit’ll continue softening as it sits in the hot sauce.
- If you use frozen spinach, thaw it completely first, then squeeze out as much moisture as possible before adding it to the pasta. Seriously, use your hands and really wring it out like you’re angry at it. Extra water will make your beautiful creamy sauce watery and sad, and nobody wants that.
- Chicken breasts are done at 165ยฐF, but chicken thighs are better at 175ยฐFor higher because dark meat has more connective tissue that needs higher temperatures to break down. Start checking boneless breasts around 5-6 minutes per side (pull at 165ยฐF), but if using thighs, aim for 175ยฐF for the most tender, juicy results. Overcooked chicken is dry chicken, and we’re not about that life.
Recipe Variations
Make it with Turkey: Swap the chicken for turkey breast cutlets or turkey tenderloins. Cooking time should be similarโjust check for 165ยฐF internal temperature to be safe.
Go Protein-free: Skip the chicken entirely and add a can of drained white beans or chickpeas for a vegetarian version that’s still hearty and satisfying. Stir them in with the spinach and artichokes.
Add Sun-Dried Tomatoes: Throw in ยฝ cup chopped sun-dried tomatoes (the kind packed in oil, drained) when you add the artichokes. They add a sweet-tangy punch that’s absolutely delicious with the creamy sauce.
Make it Spicy: Add ยฝ teaspoon red pepper flakes with the garlic, or stir in a diced jalapeรฑo for a kick that balances beautifully with all that richness.
Use Different Greens: Kale, Swiss chard, or arugula all work great in place of spinach. Just chop them finely and give them an extra minute or two to wilt down.
Make it Even Creamier: Add an extra ยผ cup cream cheese or stir in 2 tablespoons sour cream at the end. You can also use ยฝ cup mozzarella along with the parmesan for extra melty, stringy cheese goodness.
Frequently Asked Questions
You can, but it’ll take significantly longer to cook throughโadd at least 5 to 7 extra minutes to the searing time, and make sure you check the internal temperature carefully. I’d really recommend thawing it first for even cooking and better browning.
Too thick? Add chicken broth or milk a few tablespoons at a time until it reaches your desired consistency. Too thin? Let it simmer uncovered for 2 to 3 minutes to reduce and thicken up. The orzo will continue absorbing liquid as it sits, so err on the side of slightly thinner when you’re cooking.
You can prep the ingredients ahead (season the chicken, chop the spinach and artichokes, measure everything out), but this dish really is best made fresh. If you must make it ahead, undercook the orzo by about 2 minutes and store everything separately. Combine and reheat gently on the stove, adding extra liquid to bring back the creaminess.
Honestly, this is a complete meal on its own! But if you want sides, a simple green salad with lemon vinaigrette, garlic bread for soaking up extra sauce, or roasted vegetables like broccoli or asparagus would all be perfect.
Orzo is really the best choice because it cooks in the liquid, creating a risotto-like creaminess. If you substitute regular pasta, you’ll need to cook it separately, and the texture won’t be quite the same. Small shapes like ditalini or pastina would be your closest substitutes if you can’t find orzo.
More Delicious One Pan Recipes
- โโCreamy Marry Me Chicken With Orzo Skillet
- Garlic Butter Chicken Fried Rice
- Marry Me Chicken (In Sun-Dried Tomato Cream Sauce)
- Greek Chicken Skillet with Orzo, Feta, and Spinach
- Hot Honey Chicken Skillet
- Easy Salisbury Steak with Mushroom Gravy (Whole30, Paleo, Low Carb)
- Whole30 Swedish Meatballs with Gravy (Paleo, Gluten Free)
- Chicken Vesuvio
- Creamy Garlic Shrimp
- Garlic Butter Steak Bites
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
One Pan Spinach Artichoke Chicken Orzo
Equipment
- Large skillet or sautรฉ pan 12-inch with at least 2-inch sides
- Lid for skillet or aluminum foil
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 4 to 6 bone-in skin-on chicken thighs – or 1ยฝ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- ยฝ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
- 3 to 4 garlic cloves minced
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 ยผ cups orzo
- 14 ounce can quartered artichoke hearts drained and chopped
- 3 to 4 cups fresh spinach roughly chopped
- ยฝ cup grated Parmesan cheese plus more for serving
- ยฝ cup cream cheese or mascarpone, optional but recommended
- Juice of ยฝ lemon optional, for brightness
- Additional salt and black pepper to taste
Instructions
- Pat 4 to 6 bone-in, skin-on chicken thighs (or 1ยฝ pounds boneless, skinless chicken breasts or thighs) dry with paper towels and season both sides with 1 teaspoon kosher salt, ยฝ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear chicken until golden brown on both sides and nearly cooked through (about 5 to 6 minutes per side depending on thickness). Remove to a plate.
- In the same pan, melt 1 tablespoon butter and add 3 to 4 minced garlic cloves. Sautรฉ for 30 to 60 seconds until fragrant.
- Add 1 ยผ cups orzo to the pan and toast for 1 to 2 minutes (optional but recommended).
- Add 2 cups chicken broth and 1 cup milk (or half-and-half). Stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low and cover. Cook about 10 minutes, stirring occasionally, until orzo is tender and creamy. If it looks dry, add a splash more broth or milk.
- Stir in 3 to 4 cups roughly chopped fresh spinach and 1 (14-ounce) can drained and chopped artichoke hearts. Cook until spinach wilts, about 1 to 2 minutes.
- Reduce heat to low. Stir in ยฝ cup grated parmesan cheese and ยฝ cup cream cheese or mascarpone (cut into small pieces) until melted and smooth. Season to taste with additional salt, black pepper, and juice of ยฝ lemon (if using).
- Slice or shred chicken and return it to the pan. Stir to coat in the creamy sauce. Simmer 2 to 3 minutes until heated through.
- Sprinkle with more parmesan cheese and cracked black pepper before serving immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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