Creamy Spinach Artichoke Chicken Orzo

Creamy Spinach and Artichoke Chicken Orzo

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

Updated

This chicken orzo is rich, creamy, and perfectly balanced. The spinach and artichokes work perfectly with the chicken and rich sauce.
Rate this recipe!

This chicken orzo is creamy, comforting, and packed with delicious veggies that create a perfectly balanced dish.

We love a one-pot meal at The Skillful Cook! It saves on dishes and maintains the maximum flavor by cooking every step in the same pot.

This chicken orzo is creamy, comforting, and packed with delicious veggies

It all starts with the chicken. It is cooked in olive oil before being removed from the pan. Then the orzo is toasted in the chicken juices, adding an amazing depth of flavor.

The spinach and artichokes add a brightness that cuts through the richness of the cream sauce and Parmesan. This dish really has it all!

the orzo is toasted in the chicken juices

Why you will love this chicken orzo recipe…

  • Comfort food- The creamy sauce, filling chicken, and light veggies make this the perfect dish to cozy up with on a cold day.
  • Delicious veggies- Spinach and artichoke are well-known for being made into a dip but here we have paired them with chicken and orzo, which shows them off just as well.
  • One-pot meal– This saves you so much time doing the dishes!
  • Quick and easy- The whole dish can be executed in under 30 minutes.
  • Serve for guests- This is bound to be a hit when entertaining.
Why you will love this chicken orzo recipe
Creamy Spinach Artichoke Chicken Orzo recipe

Creamy Spinach and Artichoke Chicken Orzo

This chicken orzo is rich, creamy, and perfectly balanced. The spinach and artichokes work perfectly with the chicken and rich sauce.
Rate this recipe!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 629 kcal

Equipment

Ingredients
  

For the chicken:

  • 1 lb chicken breasts or thighs, boneless, skinless
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste

For the orzo:

  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup orzo
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 cup marinated artichoke hearts, chopped
  • 3 cups baby spinach
  • Zest and juice of 1 lemon

Optional garnish:

  • Extra grated Parmesan
  • Chopped parsley or basil

Instructions
 

Ingredients

  • chicken orzo Ingredients
  • Season chicken with garlic powder, smoked paprika, salt, and pepper.
    Creamy Spinach and Artichoke Chicken Orzo Recipe Instruction - Season the chicken
  • Heat 1 tbsp olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side, until golden and cooked through. Remove and set aside.
  • In the same skillet, add the garlic and sauté until fragrant (about 30 seconds).
  • Stir in the orzo and cook for 1-2 minutes, letting it lightly toast for a nutty flavor.
    Creamy Spinach and Artichoke Chicken Orzo Recipe Instruction - toast orzo
  • Creamy Spinach and Artichoke Chicken Orzo Recipe Instruction - cook orzo for 1-2 minutes
  • Creamy Spinach and Artichoke Chicken Orzo Recipe Instruction - toast for a nutty flavor
  • Pour in chicken broth and bring to a gentle boil. Cover and let it simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Lower the heat to medium-low. Stir in heavy cream and Parmesan cheese, mixing until smooth and creamy.
  • Gently fold in the spinach and artichokes. Cook until the spinach wilts and everything is heated through.
    Creamy Spinach and Artichoke Chicken Orzo Recipe Instruction - Gently fold in the spinach
  • Slice the cooked chicken and return it to the skillet. Add lemon zest and juice for brightness. Stir gently to combine.
    Creamy Spinach and Artichoke Chicken Orzo Recipe Instruction - return the chicken into the skillet
  • Sprinkle with extra Parmesan and fresh parsley or basil for a pop of color and flavor.
    Creamy Spinach and Artichoke Chicken Orzo Recipe Instruction - serve

Nutrition

Calories 629kcal (31%)Carbohydrates 37g (12%)Protein 37g (74%)Fat 37g (57%)Saturated Fat 17g (106%)Polyunsaturated Fat 2gMonounsaturated Fat 10gTrans Fat 0.01gCholesterol 153mg (51%)Sodium 1014mg (44%)Potassium 759mg (22%)Fiber 3g (13%)Sugar 4g (4%)Vitamin A 3875IU (78%)Vitamin C 19mg (23%)Calcium 206mg (21%)Iron 2mg (11%)
Keyword Chicken Orzo
Tried this recipe?Let us know if you liked it in the comments below!

Serving Suggestions

The best thing about this dish is that it covers all the food groups in one meal. It has veggies, protein, and carbs without needing any accompanying dishes. However, feel free to serve this dish with some crusty bread.

Expert Tips🧑‍🍳

  • Speed up the process. You can skip cooking the chicken by using a rotisserie chicken instead.
  • Extra heat. Add a sprinkle of red pepper flakes.
  • Acidity is important. The lemon is key to balance this dish out so don’t skip it!
  • Don’t overcook the orzo. This pasta is very small and cooks quickly so keep an eye on it to achieve the ideal al dente texture.
 this dish is that it covers all the food groups in one meal

Storage Suggestions

  • To store-  Allow the orzo to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days. 
  • To reheat- Place it in a pot and reheat gently over medium heat. Add a splash of stock or cream to loosen the sauce and prevent it from splitting.

Chicken Orzo FAQs

Is orzo healthier than rice?

Orzo and white rice are very similar but brown rice is healthier than orzo because it contains more vitamins and minerals.

What is orzo called in English?

The term orzo is used more commonly used in English than in Italian. In Italian, orzo means barley so it is more accurate to use the term risoni.

Is orzo a pasta or rice?

Although it looks like rice, orzo is actually a short-cut pasta. It’s made of semolina and named after barley, due to its appearance.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

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