Name: One Pan Spinach Artichoke Chicken Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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 minced garlic cloves; 2 cups chicken broth; 1 cup milk or half-and-half; 1¼ cups orzo; Canned quartered artichoke hearts; 3 to 4 cups fresh spinach; ½ cup grated Parmesan cheese; ½ cup cream cheese or mascarpone; Juice of 1 lemon

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The enticing aroma of garlic wafts through the air, mingling with the creamy richness of parmesan as this One Pan Spinach Artichoke Chicken Orzo comes to life. The golden chicken thighs sizzle beautifully in the pan, inviting you to gather around the table. Achieving a cozy dinner has never felt so effortless and heartwarming. Picture this: your loved ones lounging nearby, sharing stories and laughter while a vibrant dish brimming with tender orzo, fresh spinach, and tart artichoke hearts simmers away.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One Pan Spinach Artichoke Chicken Orzo
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One Pan Spinach Artichoke Chicken Orzo

As the steam rises, memories of family dinners flood back—like when your aunt would whip up her famous pasta dishes, making everyone feel at home. This dish brings that same sense of comfort, perfect for a weeknight meal or a gathering of friends. With just one pan and 35 minutes, immerse yourself in the luscious, creamy texture and bright flavors that make this One Pan Spinach Artichoke Chicken Orzo an instant crowd-pleaser. I can’t wait for you to make it!

Why You’ll Love This Recipe

Simple & Quick: This One Pan Spinach Artichoke Chicken Orzo comes together in just 35 minutes, making busy weeknights manageable and delicious!
Irresistible Flavor: Each bite melds savory chicken with creamy orzo, light spinach, and zesty artichokes, creating a dish full of life and comfort.
Eye-Catching Appeal: The vibrant greens from the spinach and artichokes pop against the golden chicken, making it not just tasty but also stunning on the table.
Flexible Serving: Perfect for family dinners, impressing guests, or even enjoying as a comforting lunch the next day.
Diet-Friendly Options: You can use boneless skinless chicken, making it lighter, plus adjust for gluten-free or dairy-free if necessary.

Ingredients You’ll Need

Olive Oil: A staple for sautéing, bringing flavor and healthy fats to the dish. You could substitute with avocado oil if desired.
Bone-In Skin-On Chicken Thighs: They provide juiciness and flavor, but boneless skinless chicken works beautifully too for a healthier option.
Kosher Salt & Black Pepper: Essential for seasoning, enhancing the flavors of the chicken and sauce. Adjust to your taste.
Garlic Powder & Onion Powder: A quick way to add depth without the hassle of chopping fresh ingredients. Use fresh garlic if you prefer!
Butter: Adds richness to the dish. Use a dairy-free option for a lighter alternative.
Garlic Cloves: Fresh minced garlic will elevate your dish with its intense flavor.
Chicken Broth: This is your base. Use low-sodium broth for better control of salt levels.
Milk or Half-and-Half: This gives the sauce creaminess. You can swap in plant-based milk for a dairy-free option.
Orzo: This small pasta cooks quickly in the pan and absorbs all the lovely flavors. Substitute with quinoa for a gluten-free twist.
Artichoke Hearts: Canned quartered hearts give a tangy flair; just drain and chop before adding.
Fresh Spinach: Adds a beautiful color and nutritious boost; feel free to swap with kale for a different texture.
Parmesan Cheese: Elevates the creaminess of the sauce. Pecorino Romano is a great alternative.
Cream Cheese: For added creaminess and tang. Mascarpone is also wonderful if you’re feeling fancy!
Juice of Lemon: Just a little enhances the brightness of the dish, tying all the flavors together.

How to Make One Pan Spinach Artichoke Chicken Orzo

Pat & Season Chicken: Start by patting dry 4 to 6 bone-in, skin-on chicken thighs with paper towels, essential for achieving that crispy skin. Season both sides with 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. The blend here will create a flavorful crust once seared.

Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken and sear for about 5 to 6 minutes per side until golden brown and nearly cooked through. You’re looking for a lovely crust and a juicy interior. Once done, transfer the chicken to a plate to rest.

Melt Butter & Sauté Garlic: In the same pan, melt 1 tablespoon of butter, letting it just start to foam, then add 3 to 4 minced garlic cloves. Sauté for 30 to 60 seconds until fragrant, ensuring you don’t burn the garlic for that perfect flavor without bitterness.

Toast the Orzo: Add 1¼ cups of orzo to the pan, stirring gently to coat with the buttery garlic mixture, toasting it for 1 to 2 minutes. This step adds a delightful nutty flavor, enhancing the overall dish.

Add Broth & Milk: Pour in 2 cups of chicken broth and 1 cup of milk (or half-and-half). Stir well, scraping up any of those delicious browned bits from the bottom of the pan. Bring this mixture to a simmer, then reduce heat to low, covering for about 10 minutes, stirring occasionally until the orzo is tender and creamy. If it’s looking too dry, splash in a bit more broth or milk.

Incorporate Spinach & Artichokes: Stir in 3 to 4 cups of roughly chopped fresh spinach and the drained, chopped artichoke hearts. Cook until the spinach wilts, about 1 to 2 minutes. The vibrant green will brighten your dish and make it so inviting!

Mix in Cheese: Reduce heat to low again and stir in ½ cup grated Parmesan cheese and ½ cup cream cheese (or mascarpone) cut into small pieces. Stir until melted and smooth. Taste and adjust seasoning with additional salt, black pepper, and lemon juice if you want that extra brightness.

Return Chicken to Pan: Slice or shred the chicken and return it back to the pan, stirring it in to coat every bite in the creamy sauce. Let it simmer for 2 to 3 minutes until everything is heated through, and your kitchen will fill with the most delightful aroma.

Serve With Joy: Transfer the One Pan Spinach Artichoke Chicken Orzo to a serving dish. Top it with additional Parmesan cheese and cracked black pepper before serving. Gather your loved ones around the table, and watch them dive into this creamy goodness.

Storing & Reheating

For any leftovers, let the One Pan Spinach Artichoke Chicken Orzo cool to room temperature, then store in an airtight container in the fridge for up to 3 days. If you’re looking to save it longer, it can also be frozen for up to 3 months. Just be sure to label your container! When reheating, place in a skillet over low heat, adding a splash of broth or milk to help bring the creaminess back to life. Keep an eye on it, stirring occasionally until warmed through.

Chef’s Helpful Tips

Avoid the temptation to overcrowd the pan when searing chicken; this allows for even cooking and great browning.
Make sure to let the chicken rest a little after cooking; this keeps it juicy and flavorful.
For creaminess, don’t skip the cream cheese or mascarpone—they truly elevate the dish.
If fresh spinach is unavailable, frozen works too; just be sure to thaw and drain well before using.
Feel free to add a splash of white wine when sautéing the garlic for an extra depth of flavor.

There’s something about this dish that sings home and comfort. You get that luscious, cheesy satisfaction with every bite, enveloped in dreams of future family gatherings served straight from the pan. Try experimenting with different greens or throwing in some sun-dried tomatoes or olives for a personal twist.

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs provide more juiciness, boneless, skinless chicken breasts can be used. Just be mindful of cooking time as they may require less time in the pan—cook until they reach an internal temperature of 165°F.

What can I substitute for orzo?

If you’re looking for a gluten-free option, consider substituting quinoa or rice. Both will add a nice texture, but be aware that cooking times may vary, so adjust your liquid amounts accordingly.

Can I make this recipe ahead of time?

You can prepare the dish up to the point of adding the cheese and chicken, then refrigerate it in an airtight container. When you’re ready to serve, just warm it slowly on the stove and stir in the remaining ingredients.

How do I fix if my orzo is too dry?

This can happen if not enough liquid is added. Simply add a splash more chicken broth or milk, then stir thoroughly, allowing it to absorb and create that lovely creamy texture again. Enjoy those delicious leftovers!