25 Minute Spinach and Artichoke Chicken Orzo.

Who doesn’t love a quick, creamy pasta dish that comes together in just 25 minutes? This 25 Minute Spinach and Artichoke Chicken Orzo is not only a feast for the eyes but also for the taste buds. It combines tender chicken, vibrant spinach, and tangy artichokes in a luscious sauce that clings to every orzo. Perfect for busy weeknights or an impressive dinner party, this dish will have everyone coming back for seconds!

Why This Recipe Works

The beauty of this 25 Minute Spinach and Artichoke Chicken Orzo lies in its simplicity and speed. Using orzo pasta means that cooking time is significantly cut down compared to traditional pasta. The cubed chicken cooks quickly, while the combination of artichokes and spinach adds a burst of flavor and nutrition. The creamy sauce, enhanced with parmesan and a hint of lemon, ties everything together beautifully. Plus, it all comes together in one pan, making cleanup a breeze!

Shopping List

• 1 pound boneless chicken breasts – cubed for quick cooking.
• 2 tablespoons extra virgin olive oil – for sautéing.
• 4 teaspoons Italian seasoning – the perfect blend of herbs.
• Chili flakes – for a touch of heat.
• Salt and black pepper – to taste.
• 1 shallot – chopped for aromatic flavor.
• 2 cloves garlic – chopped for a fragrant base.
• 2 tablespoons salted butter – to create a rich sauce.
• 1 cup dry orzo pasta – the star of our dish.
• 1 tablespoon fresh thyme – fresh herbs elevate the flavor.
• 1 cup milk or heavy cream – for creaminess.
• 2 teaspoons Dijon mustard – adds depth and tang.
• 1 jar (12 ounces) marinated artichokes – quartered for ease.
• 2 cups baby spinach – fresh and vibrant.
• 3/4 cup grated parmesan cheese – for richness.
• 2 teaspoons lemon zest – brightens the dish.
• Fresh basil – for garnish.

Gear Up: What to Grab

• Large skillet – for sautéing the chicken and making the sauce.
• Wooden spoon – for stirring.
• Measuring cups and spoons – for accuracy in ingredients.
• Cutting board and knife – for chopping your shallots and garlic.
• Colander – to drain the orzo.

25 Minute Spinach and Artichoke Chicken Orzo., Made Easy

Step 1: Sauté the Chicken

In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium-high heat. Once hot, add the cubed chicken breasts. Season with salt, black pepper, 4 teaspoons of Italian seasoning, and a pinch of chili flakes for a kick. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Aromatics

In the same skillet, add 2 tablespoons of salted butter. Once melted, add the chopped shallot and garlic. Sauté for 2-3 minutes until fragrant and translucent.

Step 3: Cook the Orzo

Add the 1 cup of dry orzo pasta to the skillet, stirring to coat in the butter and aromatics. Pour in 4 cups of water (or chicken broth for extra flavor) and bring to a boil. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.

Step 4: Create the Creamy Sauce

Once the orzo is cooked, stir in the 1 cup of milk or heavy cream, 2 teaspoons of Dijon mustard, and 1 tablespoon of fresh thyme. Mix well and let it simmer for another 2-3 minutes.

Step 5: Add the Spinach and Artichokes

Stir in the quarter jar of marinated artichokes and 2 cups of baby spinach. Cook until the spinach wilts and everything is heated through.

Step 6: Finish with Cheese and Lemon

Remove the skillet from heat and stir in the 3/4 cup of grated parmesan cheese and 2 teaspoons of lemon zest. Mix until the cheese is melted and the sauce is creamy. Taste and adjust seasoning if necessary.

Step 7: Serve and Garnish

Spoon the 25 Minute Spinach and Artichoke Chicken Orzo into bowls and garnish with fresh basil for a pop of color and flavor. Enjoy!

Low-Carb/Keto Alternatives

• Replace the orzo with zucchini noodles or spaghetti squash for a low-carb twist.
• Use cauliflower rice instead of orzo for a grain-free option.
• Substitute the milk with unsweetened almond milk or coconut cream for a keto-friendly version.
• Add more leafy greens like kale or Swiss chard for added nutrients.

Cook’s Notes

This 25 Minute Spinach and Artichoke Chicken Orzo is incredibly versatile! Feel free to add in other vegetables like bell peppers or mushrooms based on what you have on hand. You can also use leftover chicken or rotisserie chicken to save time. If you prefer a spicier dish, ramp up the chili flakes. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Save It for Later

This recipe is a fantastic option for meal prep! You can easily double the ingredients and make a larger batch. Portion it out into individual containers for quick lunches throughout the week. Just reheat in the microwave before enjoying!

Popular Questions

Can I use frozen spinach instead of fresh?

Yes, you can definitely use frozen spinach. Just make sure to thaw and drain it well before adding it to the dish.

What can I substitute for orzo?

If you don’t have orzo, you can use any small pasta shape like ditalini or even rice for a different texture.

Is there a vegetarian version of this dish?

Absolutely! You can omit the chicken and add more vegetables like zucchini, bell peppers, and mushrooms. Consider using vegetable broth instead of chicken broth for the cooking liquid.

Can I freeze the leftovers?

Yes, you can freeze the 25 Minute Spinach and Artichoke Chicken Orzo. Just make sure to let it cool completely before transferring it to an airtight container. It can be frozen for up to 2 months.

Ready to Cook?

Now that you have all the steps and tips for making this delicious 25 Minute Spinach and Artichoke Chicken Orzo, it’s time to roll up your sleeves and get cooking! This dish is sure to impress your family or guests while being simple enough for a weeknight meal. Enjoy every creamy, cheesy bite!