25 Minute Spinach And Artichoke Chicken Orzo Recipe
25 Minute Spinach & Artichoke Chicken Orzo Recipe: Quick & Creamy
The first time I made this Spinach and Artichoke Chicken Orzo, I couldn’t believe how quickly it came together. In just 25 minutes, I had a creamy, cheesy, and flavorful dish that felt like something from a restaurant menu.
I love how the tender chicken, marinated artichokes, and fresh spinach all blend into a comforting, one-pan meal. It’s the kind of recipe that makes me feel like I put in way more effort than I actually did. Every bite is so good, I’ve already made it several times since!
Ingredients
- 1 pound boneless chicken breasts, cubed – fresh chicken cooks quickly and stays tender.
- 2 tablespoons extra virgin olive oil – helps the chicken brown beautifully.
- 4 teaspoons Italian seasoning – adds a herby, savory base.
- Chili flakes, to taste – for a little kick of heat.
- Salt and black pepper, to taste – always season as you go for balanced flavor.
- 1 shallot, chopped – sweeter and milder than onion.
- 2 cloves garlic, chopped – fresh garlic boosts the aroma.
- 2 tablespoons salted butter – gives richness when toasting the orzo.
- 1 cup dry orzo pasta – small pasta that cooks fast and soaks up flavors.
- 1 tablespoon fresh thyme – bright, earthy flavor.
- 1 ½ cups water – just enough to cook the orzo without draining.
- 1 cup milk or heavy cream – cream makes it richer, milk keeps it lighter.
- 2 teaspoons Dijon mustard – adds a tangy depth.
- 1 jar (12 ounces) marinated artichokes, quartered – marinated for extra flavor.
- 2 cups baby spinach – fresh only, frozen will make it watery.
- ¾ cup grated parmesan cheese – grate fresh for better melting.
- 2 teaspoons lemon zest – adds brightness.
- Fresh basil, for garnish – for color and freshness.
Note: Serves about 4 generous portions.
Variations
- Dairy-Free Option: Use plant-based butter, coconut cream, and nutritional yeast instead of parmesan.
- Gluten-Free Version: Replace orzo with gluten-free pasta or quinoa.
- Extra Protein: Stir in cooked chickpeas or white beans.
- More Vegetables: Add mushrooms, roasted red peppers, or sun-dried tomatoes.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Large Skillet: For cooking everything in one pan.
- Wooden Spoon: For stirring without scratching the skillet.
- Measuring Cups & Spoons: To keep portions accurate.
- Grater: For freshly grated parmesan.
How to Make 25-Minute Spinach and Artichoke Chicken Orzo?
Cook the Chicken
I start by heating olive oil in my skillet over medium-high heat. The chicken cubes go in with Italian seasoning, salt, and black pepper. I let them cook for around 5 minutes, just until mostly done. Then I add shallots, garlic, and chili flakes to let the flavors open up.
Toast the Orzo
Next, I melt the butter right in the same pan. In goes the orzo, and I stir it for a couple of minutes until it turns lightly golden and smells toasty. This step makes the final dish richer. I mix in fresh thyme and the rest of the Italian seasoning here.
Add Liquids and Simmer
I pour in water, bring it to a boil, then lower the heat and let it simmer for 5 minutes. After that, I add milk or cream along with Dijon mustard. The marinated artichokes, spinach, and lemon zest join the pan, and I cook for another 8 minutes until the spinach softens and the orzo soaks up all that flavor.
Finish and Serve
Parmesan cheese goes in last, melting into a creamy sauce. I return the chicken to the pan so everything heats through. I like to serve it hot, topped with fresh basil and a little extra parmesan for that irresistible finish.
Additional Tips for Making this Recipe Better
From making this dish a few times, I’ve found these tweaks make it even better:
- Toasting the orzo in butter deepens its nutty flavor.
- Marinated artichokes beat plain canned ones for a tangy, seasoned punch.
- A quick squeeze of fresh lemon juice at the end brightens the whole dish.
- Heavy cream instead of milk makes the sauce extra velvety.
How to Serve 25-Minute Spinach and Artichoke Chicken Orzo?
I love serving this with a sprinkle of fresh basil and a dusting of parmesan for a pop of color. A crusty baguette or garlic bread on the side is perfect for scooping up the creamy sauce. If I want a balanced meal, I add a fresh green salad. For a special touch, I sometimes drizzle a little olive oil over the top before serving.
Nutritional Information
Here’s the approximate nutrition per serving:
- Calories: 568 kcal
- Protein: 42g
- Carbohydrates: 45g
- Fat: 22g
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. A splash of milk or water while reheating keeps the sauce creamy.
Freezing for Later
This freezes well for about 2 months. I let it cool fully before sealing in a freezer-safe container. Thaw overnight in the fridge, then reheat gently on the stove.
Why You’ll Love This Recipe?
This dish is such a keeper for so many reasons:
- Fast and stress-free: Ready in just 25 minutes, perfect for busy days.
- One-pan cleanup: Less mess, more time to enjoy.
- Rich and flavorful: Creamy parmesan, tangy mustard, and savory chicken in every bite.
- Adaptable: Works for dairy-free, gluten-free, or extra-veggie diets.
25 Minute Spinach And Artichoke Chicken Orzo Recipe
Ingredients
Method
- I start by heating olive oil in my skillet over medium-high heat. The chicken cubes go in with Italian seasoning, salt, and black pepper. I let them cook for around 5 minutes, just until mostly done. Then I add shallots, garlic, and chili flakes to let the flavors open up.
- Next, I melt the butter right in the same pan. In goes the orzo, and I stir it for a couple of minutes until it turns lightly golden and smells toasty. This step makes the final dish richer. I mix in fresh thyme and the rest of the Italian seasoning here.
- I pour in water, bring it to a boil, then lower the heat and let it simmer for 5 minutes. After that, I add milk or cream along with Dijon mustard. The marinated artichokes, spinach, and lemon zest join the pan, and I cook for another 8 minutes until the spinach softens and the orzo soaks up all that flavor.
- Parmesan cheese goes in last, melting into a creamy sauce. I return the chicken to the pan so everything heats through. I like to serve it hot, topped with fresh basil and a little extra parmesan for that irresistible finish.
Notes
- Toasting the orzo in butter deepens its nutty flavor.
- Marinated artichokes beat plain canned ones for a tangy, seasoned punch.
- A quick squeeze of fresh lemon juice at the end brightens the whole dish.
- Heavy cream instead of milk makes the sauce extra velvety.
