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Creamy spinach artichoke chicken orzo cooking in a pot with melty cheese and tender chicken pieces.
Sonia Khan

Creamy Spinach Artichoke Chicken Orzo (Easy One-Pan Dinner)

Creamy Spinach Artichoke Chicken Orzo is a rich, cozy, and satisfying one-pan dinner made with tender chicken, creamy orzo, spinach, and artichokes in a flavorful cheesy sauce. It has all the comfort of spinach artichoke dip turned into a hearty family-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, italian-american
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or chicken thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup uncooked orzo
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 cup chopped spinach
  • 1 cup canned artichoke hearts drained and chopped
  • ½ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes optional
  • Fresh parsley optional for garnish

Equipment

  • Large skillet or deep sauté pan
  • wooden spoon
  • Cutting board and knife
  • spatula

Method
 

  1. Season the chicken pieces with salt, black pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet or deep sauté pan over medium heat.
  3. Add the chicken and cook until lightly golden and mostly cooked through, about 5 to 6 minutes. Remove and set aside.
  4. In the same pan, melt the butter and add the garlic. Cook for about 30 seconds until fragrant.
  5. Stir in the uncooked orzo and cook for 1 minute to lightly toast it.
  6. Pour in the chicken broth and heavy cream, then stir in the onion powder and red pepper flakes if using.
  7. Bring the mixture to a gentle simmer.
  8. Add the chopped artichoke hearts and cook for 8 to 10 minutes, stirring often, until the orzo is tender.
  9. Stir in the spinach and Parmesan cheese until the spinach wilts and the sauce turns creamy.
  10. Return the cooked chicken to the pan and stir everything together.
  11. Simmer for another 2 to 3 minutes until the chicken is fully cooked and the sauce has thickened.
  12. Garnish with fresh parsley if desired, then serve warm.

Notes

  • Stir the orzo often so it does not stick to the bottom of the pan.
  • Chop the artichoke hearts into smaller pieces so they mix evenly into the dish.
  • Freshly grated Parmesan gives the smoothest and creamiest sauce.
  • Add a splash of broth if the orzo thickens too much before serving.
  • Store leftovers in an airtight container in the fridge for up to 3 days.