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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
I would recommend anyone who makes this recipe to prep all their ingredients prior to beginning the cooking phase. I used a Dutch oven to cook this recipe and the orzo seriously sticks. Stirring every 30 seconds is a must! Flavors are great, however it takes much longer than 25 minutes to make this recipe.
Hey Audrey,
Fantastic! I appreciate you trying this recipe, I am so glad to hear it turned out well for you!
I love this recipe. It’s a go to recipe. I made turkey ricotta meatballs instead of chicken. I browned the meatballs in the oil from the grilled artichoke hearts and substituted chicken broth instead of water. It was fantastic.
Hey Michelle,
Yay! Thank you so much for making this recipe so often. I am so glad to hear it is always enjoyed. Have a great week!
This was delicious! I followed exactly except for substituting chicken broth for the water. A pinch of chili flakes added a bit of zing. My husband told me to bookmark this one for sure! Thanks so much for a wonderful dinner!
Thanks so much, Pam! So glad this recipe was enjoyed, I appreciate you making it! Happy September:)
Very good! I added extra chicken. And subbed chicken broth for water, since I was using 2% milk. Will definitely make again. The orzo was approved by my picky 6 year old.
Hey Natalie,
Happy Monday! I appreciate you making this recipe and your comment, so glad it turned out well! xx
Made this tonight, super easy delicious one pot recipe. Followed the recipe exactly, but feel like there are several options for adding or substituting the next time we make it. Thank you!
Thanks so much, Jessica:) Love to hear this dish turned out well for you, I appreciate you making it! Have a great Thursday!
Love this recipe, have made it 3 times. Used 2 lbs chicken thighs, instead of breasts. Also, added sun-dried tomatoes for taste and color. Delicious!!
Hi Freddi,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! Have the best week:)
Wonderful addition to our rotation! Used chicken broth instead of water, very moist and tender.
Hey Kathryn,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! Have the best week:)
Made this for dinner tonight and it was so delicious and flavorful ! Great recipe. I used chicken broth instead of water and cut down a bit on the amount of cream (subbing chicken broth for the difference), but otherwise made the recipe as written. Definitely a keeper recipe and one to make often.
Hey Mary,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
You haven’t included how much water to add… your instructions just say add water? Also you mention baking it in the first paragraph… simply mix, bake… But it looks to me that this is a stovetop dish. I assume we follow the orzo instructions for how much water and I am trying to make this a pop in the oven and bake dish since I’ll be precooking it earlier before my guests arrive, but would like to serve it hot.
Hi Jacquie,
This recipe calls for 1 1/2 cups of water in step 2. There is no baking in this recipe, but you could keep it warm in the oven. You might also like this dish:
https://fett-weg.today/spinach-and-artichoke-orzo-bake/%3C/a%3E%3Cbr /> I hope this helps! xx
Thanks Tieghan, I did notice the water content afterwards… sorry. So I made the recipe up to adding the water & milk, then put it in the over. It came out beautifully and it was so delicious. I will be definitely making this again and again and again! PS.. also added some sundried tomatoes.
Thank you.
Thanks so much, Jacquie:) So glad this dish was enjoyed!!
While tasty, I have to rate this recipe low because the portion size is a joke. I used 1.5 lbs chicken and it was not enough for 4 people, much less 6. Clearly not tested on adults who eat a normal portion of food.
Hi Rebecca,
Thanks for trying this recipe and sharing your feedback. The serving sizes are always meant to be used as a guide, sorry to hear there wasn’t more for your liking. My apologies. xx
This was very good! I used gluten free orzo (cassava) and had to use just a bit more water/cream.
Hey Kim,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
this was great! very easy, I used chicken broth instead of water, added the lemon juice and the zest to add some more acid. everyone enjoyed! i will absolutely make again!
Hey Kaytrin,
Happy Friday! Thanks for making this dish and your comment, love to hear it turned out well for you! XxT
This is delicious and super fast and easy!! I added some sundried tomatoes that I had in the fridge for a little extra sweetness and texture.
Thanks so much, Ami! I appreciate you trying this recipe and your feedback, so glad it turned out well for you! xx