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25 Minute Spinach And Artichoke Chicken Orzo Recipe
Ash Tyrrell

25 Minute Spinach And Artichoke Chicken Orzo Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.