25 Minute Spinach and Artichoke Chicken Orzo.
Creamy, tangy spinach and artichoke orzo tossed with seared chicken for a quick weeknight meal.
Equipment
- Large Skillet
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 pound boneless chicken breasts cubed
- 2 tablespoons extra virgin olive oil
- 4 teaspoons Italian seasoning
- chili flakes to taste
- salt and black pepper to taste
- 1 shallot chopped
- 2 cloves garlic chopped
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1 tablespoon fresh thyme
- 1 cup milk or heavy cream
- 2 teaspoons Dijon mustard
- 12 ounces marinated artichokes jarred, quartered
- 2 cups baby spinach
- 3/4 cup grated Parmesan cheese
- 2 teaspoons lemon zest
- fresh basil for serving
Instructions
- Season the cubed chicken with salt, black pepper, and 2 teaspoons of the Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, about 5 minutes until mostly cooked through.
- Add the chopped shallot, chopped garlic, and butter to the skillet and cook until the shallot is softened, about 1–2 minutes.
- Stir in the dry orzo, fresh thyme, and the remaining 2 teaspoons Italian seasoning; cook, stirring, until the orzo is lightly golden, about 2 minutes.
- Pour in 1 1/2 cups water and bring to a boil. Reduce heat and simmer for about 5 minutes.
- Stir in the milk or heavy cream and Dijon mustard, mixing until combined.
- Add the quartered marinated artichokes, baby spinach, grated Parmesan, and lemon zest; cook, stirring occasionally, until the spinach wilts and the orzo is al dente, about 6–8 minutes.
- Taste and adjust seasoning with chili flakes, salt, and pepper as desired, then serve topped with fresh basil and extra Parmesan if liked.
Notes
- Use milk for a lighter dish or heavy cream for a richer sauce.
- Adjust chili flakes to control heat.
- Measure orzo dry for best texture.