Spinach and Artichoke Orzo with Chicken 

Need a quick and easy dinner tonight? This creamy Spinach and 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!

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.

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!

What is 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.

How to make spinach and artichoke orzo with chicken:

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 goes well with chicken, orzo, and artichokes?

I’ll typically serve this one-skillet chicken dinner 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 for chicken orzo skillet:

  • 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.

If you loved this one-skillet Spinach and Artichoke Orzo with Chicken I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

More easy chicken recipes:

Spinach and Artichoke Orzo Recipe

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

Spinach & Artichoke Orzo with Chicken

This Spinach and 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!
4.27 from 15 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients

  • 2 chicken breasts (boneless , sliced in half horizontally)
  • Kosher salt and pepper (to taste)
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons butter (divided)
  • 1 shallot (minced)
  • 3 cloves garlic (minced)
  • 1 cup orzo pasta (uncooked )
  • 2 cups low sodium chicken broth
  • 1/4 cup dry white wine
  • 4 ounces cream cheese (cubed)
  • 1 8.5-ounce can quartered artichoke hearts (drained and rinsed)
  • 3 cups spinach leaves
  • 1 teaspoon lemon zest (+ 1 Tablespoon lemon juice)

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

Large Skillet

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

14 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

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