Description
A quick and creamy one-pan chicken orzo dish with spinach and artichokes, combining tender chicken, rich sauce, and fresh flavors in just 25 minutes.
Ingredients
- 2 boneless skinless chicken breasts, diced
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups chicken broth
- 1/2 cup milk or cream
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
- In the same pan, sauté onion until softened.
- Add garlic and cook until fragrant.
- Stir in orzo and toast for about 1 minute.
- Pour in chicken broth and milk or cream. Simmer, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Add chopped artichoke hearts and spinach, cooking until spinach wilts.
- Return chicken to the pan and mix well.
- Stir in parmesan cheese and lemon juice.
- Adjust seasoning and serve warm.
Notes
- Use chicken thighs for extra flavor.
- Add mushrooms or sun-dried tomatoes for variation.
- Use half-and-half for a lighter texture.
- Stir occasionally to prevent orzo from sticking.
- Add extra broth or milk when reheating to restore creaminess.
- Drain frozen spinach well before using.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
