Description

One Pan Spinach Artichoke Chicken Orzo features tender chicken thighs in a creamy sauce, highlighted by fresh spinach and artichokes. Perfect for busy weeknights, this easy-to-make dish is not only flavorful but also visually appealing.

Ingredients

Scale

2 tablespoons olive oil
4 to 6 bone-in (skin-on) chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon butter
3 to 4 garlic cloves, minced
2 cups chicken broth
1 cup milk (or half-and-half)
1 ¼ cups orzo
14-ounce can quartered artichoke hearts
3 to 4 cups fresh spinach, roughly chopped
½ cup grated Parmesan cheese
½ cup cream cheese (or mascarpone)
Juice of ½ lemon
Additional salt and black pepper

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Instructions

Pat the chicken dry and season with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a skillet, sear the chicken skin side down until golden brown, then remove from the pan.
Melt butter in the same skillet and sauté minced garlic until fragrant.
Toast the orzo in the skillet for a couple of minutes before adding chicken broth and milk, and bring to a simmer.
Stir in spinach and artichoke hearts, cooking until the spinach wilts.
Reduce heat, mix in Parmesan cheese and cream cheese until smooth, then combine with the chicken and simmer until heated through.

Notes

Allow chicken to come to room temperature for even cooking.
For a thicker sauce, reduce the broth or add more cream cheese.
Don’t skip toasting the orzo for enhanced flavor.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 3g
Sodium: 800mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 32g
Cholesterol: 140mg