This post may contain affiliate links. Please read our disclosure policy.

All the flavors of everyone’s favorite dip in a skillet — Spinach, Artichoke, and Chicken Orzo Skillet!

Spinach, Artichoke, and Chicken Orzo Skillet

Y’all know I love a skillet — especially a chicken and orzo skillet — so I decided to take one of my favorite methods and pair it with some of my favorite flavors. This meal comes together absolutely deliciously with a creamy orzo base packed with spinach, artichokes, cream cheese, and more, and topped with perfectly browned chicken.

While there is so much to love about this dish — specifically it being cooked all in one skillet — I particularly love the brightness the white wine, lemon zest, and lemon juice bring to the dish. In combination, they all cut through the richness of the orzo, creating an absolutely irresistible bite!

Spinach, Artichoke, and Chicken Orzo Skillet

I know this Spinach, Artichoke, and Chicken Orzo Skillet is going to be a hit on your tables!

For More Skillet Recipes:

Skillet Orzo and Feta Fish

Creamy Ricotta Chicken and Orzo Skillet

One-Pan Spanakopita-Inspired Skillet

Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs

Spinach, Artichoke, and Chicken Orzo Skillet
5 from 23 votes

Spinach, Artichoke, and Chicken Orzo Skillet

Total: 40 minutes
Servings: 3


For the Chicken:

  • 4 small boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil

For the Orzo:

  • 1 large shallot halved and thinly sliced
  • 3 garlic cloves minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • ½ cup dry white wine
  • 4 ounces cream cheese
  • 2 cups low-sodium chicken broth
  • Zest of ½ a lemon
  • 2 tablespoons lemon juice
  • 4 cups baby spinach
  • 1 cup orzo
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • One 14-ounce can quartered artichoke hearts drained and rinsed
  • 1/2 cup shredded parmesan divided
  • ¼ cup flat-leaf parsley plus more for garnish
  • 1 lemon cut into wedges, for serving


  • Preheat oven to 350℉ on convection bake.
  • Place the chicken breasts on a cutting board and cover with parchment or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform 1/4-inch thickness. Pat the chicken dry with a paper towel.
  • Season both sides evenly with the salt, black pepper, and cayenne.
  • In a large, deep oven-safe skillet, heat the oil over medium-high heat. Add the chicken and cook until browned on both sides, about 3 minutes per side. Remove from the skillet and set aside.
  • Reduce heat beneath the skillet to medium-low, add the shallot, garlic and red pepper flakes. Sauté for 2 minutes, just until softened. While whisking, add the Dijon and wine. Continue stirring, scrapping up any brown bits from the bottom of the skillet. Continue cooking until the wine reduces by half, about 3 minutes.
  • Add the cream cheese and stir until smooth. While stirring, add the chicken broth, lemon zest and lemon juice.
  • Next, 2 cups at a time, add the spinach to the skillet. Stir to combine and cook until the spinach begins to wilt. Add the orzo, salt, pepper, artichoke hearts, ¼ cup of parmesan, and parsley. Stir to combine.
  • Nestle the chicken back into the skillet and top with the remaining ¼ cup of parmesan. Place into the oven and bake for about 20 minutes, until orzo is cooked through.
  • Divide among 4 plates and serve with lemon wedge.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 3

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I’ve had this one on repeat the last few months. It is perfect in every way! The hint of spice, the creaminess, the way the flavors meld. Delicious! The whole family loves it!

    1. I haven’t frozen this recipe yet- but think you could keep it in the freezer for up to 3 months. to serve, I would thaw completely, then reheat on the cooktop. You’re definitely going to need to add a little broth to rehydrate the orzo.

  2. 5 stars
    Great flavors, surprisingly very creamy! I used boneless chicken thighs instead, otherwise made recipe as written. Whole family loved it.

  3. 5 stars
    Love all your skillet chicken and orzo recipes! Would you adjust the cooking time if using gluten free orzo (either chickpea or cassava)?