One Pan Spinach Artichoke Chicken Orzo
40aprons.com/one-pan-spinach-artichoke-chicken-orzo/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!
Recipe Makes (Approximate):
Equipment
- Large skillet or sauté 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 1½ pounds boneless, skinless chicken breasts or thighs)
- 1 teaspoon kosher salt
- ½ 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 ¼ cups orzo
- 14 ounce can quartered artichoke hearts (drained and chopped)
- 3 to 4 cups fresh spinach (roughly chopped)
- ½ cup grated Parmesan cheese (plus more for serving)
- ½ cup cream cheese (or mascarpone, optional but recommended)
- Juice of ½ lemon (optional, for brightness)
- Additional salt and black pepper (to taste)
Instructions
- Pat 4 to 6 bone-in, skin-on chicken thighs (or 1½ pounds boneless, skinless chicken breasts or thighs) dry with paper towels and season both sides with 1 teaspoon kosher salt, ½ 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. Sauté for 30 to 60 seconds until fragrant.
- Add 1 ¼ 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 ½ cup grated parmesan cheese and ½ cup cream cheese or mascarpone (cut into small pieces) until melted and smooth. Season to taste with additional salt, black pepper, and juice of ½ 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.
Recipe Notes
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The orzo will absorb the sauce as it sits, so add a few tablespoons of milk, cream, or chicken broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring frequently, or microwave in 1-minute intervals until heated through.
Frozen Spinach: If using frozen spinach instead of fresh, use about 1 cup thawed spinach. Thaw completely and squeeze out every drop of water before adding to prevent a watery sauce.
Chicken Temperature: Chicken breasts are done at 165°F, but chicken thighs are better at 175°F because dark meat has more connective tissue that needs higher temperatures to break down for the most tender, juicy results.
Adjusting Sauce Consistency: If your sauce seems too thick, add chicken broth or milk a tablespoon at a time until it reaches your desired consistency. Too thin? Let it simmer uncovered for 2 to 3 minutes to reduce and thicken.
Nutrition Information (Approximate)
Calories: 868calProtein: 51gFat: 50gSaturated Fat: 18gTrans Fat: 0.3gCholesterol: 174mgSodium: 1863mgPotassium: 1014mgTotal Carbs: 49gFiber: 4gSugar: 7gNet Carbs: 45gVitamin A: 3792IUVitamin C: 29mgCalcium: 311mgIron: 3mg
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