Spinach Artichoke Chicken Orzo

Spinach Artichoke Chicken Orzo in a rustic bowl, with spoon, fresh spinach leaves, and grated cheese in background — Spinach Artichoke Chicken Orzo – one-skillet comfort food featuring tender chicken, creamy orzo, spinach, and artichokes

Spinach Artichoke Chicken Orzo is the weeknight hero your table has been waiting for. This creamy, one-pan dinner is rich, hearty, and ready in under 30 minutes. It’s loaded with tender bites of chicken, velvety orzo, vibrant spinach, and flavorful artichokes, all tossed in a smooth cheese sauce that’s hard to resist.

If you’re a fan of classic spinach artichoke dip, you’ll love this twist that turns it into a full, satisfying meal. The orzo soaks up every bit of flavor, and the combination of creamy cheese with earthy spinach and tangy artichokes hits all the right notes.

Fun fact: Although often mistaken for rice, orzo is a small, rice-shaped pasta that’s perfect for creamy, risotto-like dishes. It brings just the right texture to every bite in this comforting skillet.

Whether you’re looking for cozy comfort food or a simple way to impress your family, this Spinach Artichoke Chicken Orzo recipe delivers.

Recipe Yield: 4 servings

INGREDIENTS

1 1/2 cups dry orzo pasta
1 lb boneless skinless chicken breast, diced
1 (14 oz) can quartered artichoke hearts, drained and chopped
3 cups fresh baby spinach, roughly chopped
3 cups low-sodium chicken broth
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
1/4 tsp crushed red pepper flakes (optional)

INSTRUCTIONS

1. Sauté the chicken:
In a large skillet, heat olive oil over medium heat. Season diced chicken with garlic powder, salt, and pepper. Add to the skillet and cook for 5–6 minutes until lightly golden and cooked through. Remove chicken and set aside.

2. Cook the orzo:
In the same skillet, add the dry orzo and toast it for 1–2 minutes, stirring often. Slowly pour in the chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.

3. Add the vegetables and cheeses:
Stir in chopped artichokes, spinach, cream cheese, and Parmesan. Continue stirring until the spinach wilts and the cheeses melt into a creamy sauce.

4. Combine and finish:
Return the cooked chicken to the skillet. Stir to combine everything evenly. Add red pepper flakes for a mild kick, if desired. Taste and adjust seasoning. Serve hot!

Helpful Tips to Perfect This Recipe

Use Rotisserie Chicken for Speed: If you’re in a pinch, use pre-cooked rotisserie chicken instead of sautéing fresh chicken. It cuts prep time in half.
Don’t Skip Toasting the Orzo: Toasting the orzo before adding broth adds a deliciously nutty depth of flavor that elevates the dish.
Balance the Creaminess: If the final dish is too thick, stir in a splash of warm chicken broth or milk to loosen the sauce without watering it down.

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