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All the flavors of everyone’s favorite dip in a 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!
I know this Spinach, Artichoke, and Chicken Orzo Skillet is going to be a hit on your tables!
For More Skillet Recipes:
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
Ingredients
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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t leave a ton of reviews anymore because every single recipe I make from Alex is 5 star…however, this one was worthy of the review. Soooo good.. I didn’t even know if I liked artichokes before I made it (spoiler, I do). Came together pretty quick relative to how many ingredients there are. This one will definitley be on the repeat list!
This was incredible and far exceeded my expectations! I cannot drink right now so I subbed the wine for extra chicken broth. Will be making this again!!
Unfortunately I’m not eating dairy right now, what would you sub for the cream cheese? Or could I omit all together?
Thanks!
Kite Hill has dairy cream cream cheese which is good.
I’m dairy-free at the moment too. I used violife cream cheese and parm shreds and it turned out great. I would probably only use 4 oz cream cheese next time though as it was very rich.
Hi! Can we omit the white wine if needed or do you have an alternative? Thank you!
This looks so delicious! How would I adjust the time if I wanted to use boneless skinless chicken thighs? Thanks!
It honestly should work about the same as long as it’s boneless, skinless! and you can omit step 2! 🙂
This dish is spicy, creamy, and light, balanced out by the lemon. Easy to make and delicious! Will definitely be making this again.
This was my first dish from The Defined Dish and it was AMAZING!! I am not a leftovers person and am already looking forward to eating it again for dinner. Can’t wait to try more recipes!
So glad you love it!!!
hello! I want to make a double recipe – but worry my skillet isnt big enough. Do you think I could I use my dutch oven pot?
Yes that would work for sure!
If I do not have convection oven, what temperature and how long to cook on conventional oven?
I would still do 350 then it just may need 5 to 10 minutes more, but still check at the 20 minute mark to be safe!
This recipe is absolutely unreal! One of my favorites from DD, and the only one I have taken time to review. Will be rotating regularly!
Amazing to hear! Thanks for commenting