All the flavors of everyone’s favorite dip in a skillet — Spinach, Artichoke and Chicken Orzo Skillet! You 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.
Why You’ll Love this Recipe
While there is so much to love about this Spinach, Artichoke and Chicken Orzo Skillet recipe — 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!
Ingredients for the Spinach, Artichoke and Chicken Orzo Skillet:
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 of artichoke hearts quartered, 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 for Preparing the Spinach, Artichoke and Chicken Orzo Skillet:
- 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, scraping 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.
My List of Kitchen Must Haves (click)
Looking to have a well-equipped kitchen that will set you up for success. I have curated a list of my go to items that I think are a must have for any chef or budding chef. There are a lot of gadgets out there, but I feel that this list represents the true basics needed to make just about any recipe in your kitchen. Bon Appetite! Curated List of Kitchen Must Haves
More Recipe Suggestions:
Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes
Baked Artichokes with Honey Whipped Feta
Lemon Butter Spinach and Artichoke Chicken
Spinach, Artichoke and Chicken Orzo Skillet
Equipment
- Soup Pot / Dutch Oven Optional
- Large Skillet Optional
- Lodge Oval Brasier/Casserole Optional
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 of artichoke hearts quartered, 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.
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