Spinach and Artichoke Orzo with Chicken 

Need a quick and easy dinner tonight? This creamy Spinach Artichoke Orzo with Chicken takes 30 minutes to cook in one skillet and never skimps on flavor. You’ll love the layers of pan-seared chicken breasts, orzo pasta, spinach, and artichokes in every bite!

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We all have nights where we don’t feel like cooking or don’t have time for it. That’s where one-pot chicken dinners come in handy! Whether it’s Chicken Marsala or Harissa Chicken with Chickpeas, they’re always to best choice for getting a delicious, nutritious, and filling dinner on the table in a flash.

Why you’ll love it

Just think of this Spinach and Artichoke Orzo with Chicken as a blend between spinach artichoke dip, chicken parmesan, and lemon pasta. It’s made with seasoned and seared chicken breasts, artichoke hearts, orzo pasta, and spinach, all of which cook together in a creamy and lemony white wine sauce. The flavors always turn out tangy, creamy, savory, and delicious.

The best part about this recipe is that everything is cooked in the same skillet and it’s ready in just 30 minutes. This means that you not only get to indulge in an elegant, yet easy meal while skipping the cleanup!

Ingredients for spinach artichoke orzo labeled on tray.

Ingredients needed

  • Chicken Breasts – Boneless & skinless, sliced in half horizontally.
  • Orzo – Orzo (AKA risoni) looks just like arborio rice (used to make risotto) but it’s actually a short-cut pasta. It cooks, tastes, and feels just like regular pasta but is the size of a grain of rice or barley. Orzo is often used in minestrone soup and one-pot meals where rice would normally be used.
  • Flour
  • Shallot & Garlic
  • Chicken Broth – Or, try swapping in my slow cooker bone broth.
  • Dry White Wine – If you prefer not to cook with alcohol, you can substitute it with an extra splash of lemon juice or more chicken broth.
  • Cream Cheese
  • Canned Artichoke Hearts
  • Spinach – I prefer to use baby spinach leaves.
  • Lemon Zest & Juice
  • Olive Oil & Butter
  • Garlic Powder, Salt & Pepper

How to make it

Start by seasoning the chicken with salt and pepper, then toss it in the flour and garlic powder. Cook the seasoned and coated chicken in a skillet until cooked through and golden on both sides. Add the butter and cook for a few more minutes, then transfer it to a plate.

Cook the artichokes in the same pan with more butter. Move them to the plate with the chicken when done.

Next, saute the shallots and garlic with a bit of salt and pepper in the pan. Add the orzo after a few minutes.

Pour the wine and broth into the pan. Bring it up to a simmer, stirring occasionally, until the orzo is just about al dente.

Stir the cream cheese into the mixture until it melts. Next, add the spinach, lemon zest, and lemon juice.

Nestle the cooked chicken and artichokes in with the orzo pasta and spinach and leave it to simmer for a few minutes. Serve and enjoy!

Overhead close up shot of spinach artichoke orzo with chicken in skillet.

Tips and variations

  • If you don’t have orzo pasta, replace it with rice or another short-cut pasta.
  • This recipe can easily be made dairy free by replacing the butter with olive oil and the cream cheese with dairy free cream cheese, cashew cream, or full fat coconut milk.
  • Don’t want to cook with wine? No problem. Substitute the white wine for a splash of lemon juice or more chicken broth.
  • Make this recipe with as many other vegetables as you like, such as broccoli, peas, green beans, cauliflower, or kale.
  • Don’t forget to finish it off with lots of parmesan cheese and a little extra lemon zest on top!

What to serve with it

I’ll typically serve this lemon chicken artichoke orzo on its own because it’s really filling. However, there’s nothing wrong with giving this meal a boost with a few light dishes on the side. The creamy, tangy, and savory flavors pair well with:

Chicken and orzo on grey plate with fork.

Wine pairings

  • Chardonnay will complement the bright flavors and creamy sauce in this recipe.
  • If you’d prefer a red, go with a Pinot Noir or Barbera.
  • If you’re having trouble pairing a wine with the artichokes (they’re notoriously difficult to pair), you should have success with Rosé, Sauvignon Blanc, or Beaujolais.
  • MORE → the 8 BEST Wine + Chicken Pairings.

More easy chicken recipes

Did you try this artichoke chicken orzo?

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Overhead closeup of spinach and artichoke orzo in skillet topped with chicken.

Spinach Artichoke Orzo with Chicken

This one pan Chicken Artichoke Orzo takes 30 minutes to cook in one skillet and never skimps on flavor. You’ll love the layers of pan-seared chicken breasts, orzo pasta, spinach, and artichokes in every bite!
5 from 25 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients

Instructions

  • Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 3-5 minutes per side. Add 1 TBSP butter and cook 2 minutes longer. Remove the chicken from the skillet and set aside.
  • Add the remaining 1 TBSP butter to the now empty skillet. Once melted, add the artichokes. Cook undisturbed for 2 minutes or until golden. Set aside with the chicken.
  • Add the shallots, garlic, and a pinch of salt and pepper to the empty skillet. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes.
  • Add the broth and wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until orzo is just shy of al dente, about 10 minutes.
  • Stir in the cream cheese until melted and combined. Add spinach and stir until wilted. Stir in lemon zest and juice and season with salt and pepper, to taste.
  • Nestle the chicken and artichokes in the orzo and simmer for 5 minutes, or until warmed through. Enjoy!

Notes

Tips and variations:

  • If you don’t have orzo pasta, replace it with rice or another short-cut pasta.
  • This recipe can easily be made dairy free by replacing the butter with olive oil and the cream cheese with dairy free cream cheese, cashew cream, or full fat coconut milk.
  • Don’t want to cook with wine? No problem. Substitute the white wine for lemon juice or more chicken broth.
  • Make this recipe with as many other vegetables as you like, such as broccoli, peas, green beans, cauliflower, or kale.
  • Don’t forget to finish it off with lots of parmesan cheese and a little extra lemon zest on top!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Nutrition

Calories: 524kcal | Carbohydrates: 41g | Protein: 35g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 324mg | Potassium: 827mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2700IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg

This post was originally published in 2022. It was updated in 2024 to add new information. The chicken artichoke orzo recipe remains the same. Enjoy!

41 thoughts on “Spinach and Artichoke Orzo with Chicken ”

  1. 5 stars
    Holy wow wow ! Terrific, restaurant quality entre. I added an additional 1/4 cup of chardonnay wine to the recipe and used an additional Tablespoon of butter before I added the orzo to the pan. Delicious meal for a very rainy day in otherwise sunny coastal South Carolina.

    Reply
  2. 5 stars
    This was a family hit! I will have to double the recipe next time to make sure I end up with some leftovers for lunch. I used a combination of thin-sliced chicken breasts and thighs and it was so flavorful. Definitely will hang on to this recipe. Thanks, Erin!

    Reply
  3. I didn’t have orzo so I used israeli couscous. Had some goat cheese that worked in place of cream cheese. Your recipe is a great place to start!

    Reply
  4. 5 stars
    I made this last evening and it is delicious! The only changes I made were to sub about a 4 oz heavy cream for the cream cheese and to use much less spinach (we like spinach but not 3 cups worth!) I want to top it with toasted pine nuts next time, just to add a little toast crunch.

    Reply
  5. 5 stars
    Where are the extra stars?!?? This was holy-makerel-incredible, we LOVED it! It’s going to the top of our repeat recipe list, in fact we had to fight ourselves not to make it again the next day! Thank you, can’t wait to try your Butter Chicken next.

    Would appreciate seeing the whole video of that recipe if it’s posted somewhere, the one I found got interrupted with ads, then switched to something else.

    Reply
  6. 5 stars
    As rose season is upon us, I was looking for some summer chicken recipes. I followed this one and it did not disappoint! I’m sure I’ll be coming back to this one all summer long. Thanks for putting it together!

    Reply
  7. 5 stars
    This is one of the most delicious recipes I’ve ever made. My whole family loved it! (Have dairy allergy so used vegan butter & cashew milk yogurt instead of cream cheese; & it was still so yummy!)

    Reply
  8. Had to come back here to write a review. This recipe is fantastic! It’ll be going into my rotation. It tasted like a restaurant dish and loaded with flavor in every bite, yet fairly simple to make. Yum!

    Reply
  9. 5 stars
    Had to come back here to write a review. This recipe is fantastic! It’ll be going into my rotation. It tasted like a restaurant dish and loaded with flavor in every bite, yet fairly simple to make. Yum!

    Reply
  10. 5 stars
    I agree with other reviewers that this was such a good meal. My husband loved it and we’re having leftovers tonight. The only change I made was using rinsed marinated artichokes which we liked. A touch of acid from them. Also, to the reviewer who thought 3 cups of spinach was too much by the time it’s wilted down it is just the right amount. I also added a touch more butter when adding the orzo.

    Reply
  11. 5 stars
    Made this tonight with some minor changes and heckity heck this going in the rotation.

    I didn’t have a shallot, so I used some leftover onion and it worked just fine. I added some extra seasonings to the flour. Smoked paprika, garlic, onion, some Cajun seasoning and some parsley.

    I did add some red chili flake in with the onions and garlic, only because I think spinach always needs it. I didn’t have fresh spinach so I eyeballed “enough” frozen and threw it in with the orzo. I also added some more Cajun seasoning to the orzo cause I put that ish on everything.

    Once the orzo was about 75% done, I popped the chicken and artichokes back in, covered in mozzarella and parm mix and baked for about 10/15 on 350 to finish cooking and then broiled to get that GBD cheese.

    It was really, really good. I always do “test” recipes when the husband is gone. I can’t wait until he’s back. He is going to LOVE this.

    Reply
  12. 5 stars
    Hey there,
    Just stumbled upon your article about Spinach and Artichoke Orzo with Chicken, and I couldn’t resist leaving a comment. First of all, let me say how much I enjoyed reading your post. Your writing style is engaging and conversational, making it feel like I’m chatting with a friend rather than just reading an article. Kudos to you for that!

    Now, let’s talk about the recipe itself. Spinach and artichoke are two of my all-time favorite ingredients, and combining them with orzo and chicken sounds like a winning combination. The way you described the dish made my mouth water and left me craving a big bowl of it right away. I appreciate how you explained each step in detail, making it easy for even a novice cook like me to follow along. The addition of Parmesan cheese at the end must add a lovely creamy touch to the dish.

    Your article also struck a chord with me because I’ve been trying to incorporate more wholesome and nutritious meals into my diet lately. This Spinach and Artichoke Orzo with Chicken recipe seems like the perfect fit. It’s not only delicious but also packed with essential nutrients. I appreciate that you included the nutritional information, as it helps me make informed choices about my meals.

    Overall, thank you for sharing this mouthwatering recipe and your personal insights. I can’t wait to give it a try in my own kitchen. Keep up the fantastic work, and I’ll definitely be keeping an eye out for more of your culinary creations in the future. Cheers!

    Reply
  13. 5 stars
    I just had to let you know that I’ve made this recipe about 5 times already! My family absolutely loves it. To make it a full meal, I add some sliced rotisserie chicken when I put in the cheese. It’s such an easy dish, but it tastes like a chef’s masterpiece. Thank you so much for sharing this wonderful recipe!

    Reply
  14. 5 stars
    Made this 4 times all ready. Tonight will be #5 for a small BD dinner party. Gonna add roasted cherry tomatoes, I’ve used sun dried tomatoes before. Tomatoes add a nice color. Such a great recipe!💕💕💕

    Reply
  15. 5 stars
    This tastes like a restaurant dish and I’ve made it a couple of times now. I once tried it with some sundried tomatoes, and it wasn’t bad, but the original is perfect as is!

    Reply
5 from 25 votes (8 ratings without comment)

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