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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.
Watch the How-To Reel
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!
This post was originally published on April 11, 2024
This was so good! I added broccoli because I needed to use it up and it was really good in it. I did add a touch of the juice from the marinated artichokes to make it moist. I wasn’t sure if I should have included that juice with the hearts. Will make again.
Hey Mary,
Thanks so much for trying this dish and sharing your feedback, I’m so glad to hear that it turned out well for you! xx
This recipe sounds great but I am confused about one aspect. The last sentence of the introduction says mix, bake, eat and enjoy but I don’t see baking instructions.
Hi Dana,
Sorry for any confusion, you are right, there is no baking in this recipe, it is made fully on the stove top. Please let me know if you give this dish a try! xx
Just made this for dinner and it came out perfect! I did not make the chicken added more spinach and lemon zest and used 1/2 unsweetened almond milk and cream boyfriend added feta to his. Everyone loved it! Will def be making again next week for my mom and brother! All of your recipes are a hit and easy to follow! Thank you! Making the honey garlic chicken tomorrow❤️
Hi Danielle,
Amazing!! I’m so glad to hear that this dish was enjoyed, I appreciate you making it and sharing your feedback! Happy Sunday! xT
Should the artichokes be drained?
Hi Judy,
Yes, you will want to drain the artichokes for this recipe:) Please let me know if you give this dish a try, I hope you love it! xT
We really enjoyed this dish! I did cut back to 3/4 lb of orzo but otherwise made the dish exactly as written. Great flavors and super easy to prepare. A keeper!
Thanks so much, Barbara!! I love to hear that this dish was enjoyed and appreciate you making it! Have a great Sunday! xT
Very tasty! A used a half a pound of orzo and that was more than enough! I didn’t have to add any additional liquid.
Maybe because you used half the amount of orzo?
Hey Gloria,
Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! xT
The liquid to orzo ratio is off — I also needed to add a lot more water.
Hi Mary,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had to add more liquid! xx
There seems to be an orzo shortage here in New Zealand! Went to 5 supermarkets with no joy … could you replace with rice perhaps? 🙏🏻
Oh boy!! Rice would work, but it’s going to cook differently and may need more liquid. Are you able to find another mini pasta like stars? That would work well here! xx
In New Zealand you can get orzo at Mediterranean/Middle Eastern markets. I like Hesari in Auckland but there’s also Vetri and other ones in other cities. I get a Greek brand which is cheaper than Italian (same for bucatini), like $3 for 500g.
Surely you don’t mean one pound of orzo?! I’m a direction follower but that can’t be right!
Hi Michelle,
Yes, it is 1 pound of orzo:) Please let me know if you have any other questions, I hope you love this recipe! xT
But why has it been edited to 1 cup now?
Michael, it looks like the recipe was updated at some point. It’s now one cup of orzo.
We enjoyed this tonight. I had to add an additional cup of water to get the orzo cooked.
Hi Jeanette,
I appreciate you trying this dish and sharing your feedback regarding the orzo, glad to hear it was enjoyed! xT
From a novice chef, and maybe I missed the instructions as I’m almost done and it smells so good. 2 cups uncooked spinach? Add, marinated artichoke juice from jar ?
Hi Melissa,
Thanks for giving this recipe a try! The spinach is added in step 3:) I hope it turned out nicely for you! xx
Tasty recipe. I would only do 8oz of dry orzo. I had to keep adding water and cook longer to finish the orzo.
Hi Jamey,
Thanks for trying this recipe! Sorry to hear you had to add more water than what the recipe called for! Glad you enjoyed the flavors:) xx
This was delicious! Only 4 stars because it was a bit dry
Hey there,
Happy Friday! Thanks so much for trying this dish and sharing your feedback, sorry to hear it was a touch dry! xx
I’ve made this twice now and it is wonderful and very easy and fast. A keeper!
Thanks so much, Susan!! So glad to hear that you enjoyed this recipe:) Happy Friday! xT
I am usually not one for sauces or gravy but this looks absolutely delicious. Thank you for the recipe. I love spinach and artichokes.
Thanks so much, Maureen:) Let me know if you give this dish a try, I hope you love it! xT