25 Minute Spinach and Artichoke Chicken Orzo.
This 25 Minute Spinach and Artichoke Chicken Orzo is a creamy, quick dish that everyone will love!
Servings: 4 servings
Ingredients
- 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 to taste
- 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 marinated artichokes quarter jar 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Stir in the quarter jar of marinated artichokes and 2 cups of baby spinach. Cook until the spinach wilts and everything is heated through.
- 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.
- Spoon the 25 Minute Spinach and Artichoke Chicken Orzo into bowls and garnish with fresh basil for a pop of color and flavor. Enjoy!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Cutting Board
- Knife
- Colander
Notes
- 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.
- This recipe is fantastic for meal prep; double the ingredients for larger batches.