I love how this recipe brings together comfort and nutrition in just 30 minutes. The orzo absorbs all the delicious flavor from the chicken and broth, and when I stir in the Greek yogurt and cheese, it turns irresistibly creamy. With over 30 grams of protein per serving, it keeps me full and energized without feeling heavy. It’s a dish I can whip up with minimal cleanup, and it always feels like I put in more effort than I actually did.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast (cut into 1-inch cubes) olive oil garlic, minced orzo pasta (uncooked) chicken broth artichoke hearts, drained and roughly chopped fresh spinach (or frozen, thawed and drained) plain Greek yogurt shredded mozzarella or Italian blend cheese grated Parmesan cheese sea salt black pepper crushed red pepper flakes (optional) lemon juice
Directions
I start by heating olive oil in an oven-safe skillet over medium heat. Then I add the chicken, salt, pepper, and red pepper flakes, cooking it for about 5–7 minutes until fully cooked.
Next, I stir in the garlic and orzo pasta, toasting them for 1–2 minutes to deepen the flavor.
I pour in the chicken broth and bring everything to a simmer. I cover the skillet and let it cook for about 10–12 minutes, stirring occasionally, until the orzo is tender but still has a slight bite.
Once the orzo is ready, I stir in the spinach, artichoke hearts, Greek yogurt, mozzarella, and Parmesan cheese. I mix it all together until it becomes rich and creamy.
Finally, I squeeze fresh lemon juice over the top and, for an extra touch, I place the skillet under the broiler for 2–3 minutes until the top gets golden and slightly bubbly.
I serve it warm, straight from the skillet.
Servings and timing
This recipe yields 4 hearty servings. From start to finish, it takes just 30 minutes — with 10 minutes of prep and 20 minutes of cook time. It’s ideal for a busy evening when I want a comforting meal without the wait.
Variations
When I want to boost the protein even more, I add extra chicken or toss in some white beans or chickpeas. For a low-carb twist, I swap the orzo with riced cauliflower or shirataki noodles. I also love using dairy-free yogurt and cheese to make it lactose-free. On days I’m feeling indulgent, I top it with a poached or fried egg — it’s fantastic.
storage/reheating
I refrigerate leftovers in an airtight container for up to 4 days. When I reheat it, I add a splash of chicken broth to bring back the creaminess. It also freezes well for up to 2 months — perfect for meal prep. I make sure to thaw it overnight in the fridge before reheating.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, I sometimes use shredded rotisserie chicken to save time. I add it after the orzo is cooked, just before stirring in the yogurt and cheese.
Can I make this recipe dairy-free?
Absolutely. I’ve made it with dairy-free yogurt and cheese alternatives and it still turns out creamy and flavorful.
Can I substitute the orzo?
I’ve used short pasta like small shells or ditalini with good results, but cooking time may vary. For low carb, I go with riced cauliflower.
What can I use instead of artichoke hearts?
If I’m out of artichokes, I use chopped zucchini or mushrooms. The texture changes slightly, but the dish is still delicious.
Is it okay to skip the broiling step?
Yes, the broil is optional. I like the golden top, but the dish is creamy and ready to serve even without it.
Conclusion
This Spinach Artichoke Chicken Orzo Bake has become a staple in my weeknight rotation. It’s comforting, filling, and made with ingredients I usually have on hand. Whether I’m cooking for family or just want a satisfying one-pan meal for myself, this recipe always delivers. I love how adaptable and meal-prep-friendly it is — perfect for busy days or relaxed evenings alike.
This creamy one-skillet meal is packed with protein, spinach, and artichoke hearts—just like your favorite dip, but better for dinner.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:One-Pan / Skillet
Cuisine:American
Ingredients
→ Main Ingredients:
1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
1 tablespoon olive oil
3 cloves garlic, minced
1 1/2 cups orzo pasta (uncooked)
2 cups chicken broth
1 can (14 oz) artichoke hearts, drained and roughly chopped
3 cups fresh spinach (or frozen, thawed and drained)
→ Creamy Base:
1/2 cup plain Greek yogurt
1/2 cup shredded mozzarella or Italian blend cheese
1/4 cup grated Parmesan cheese
→ Seasonings & Garnish:
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
Juice of 1/2 lemon
Instructions
Cook Chicken:
In an oven-safe skillet, heat olive oil over medium. Add cubed chicken, salt, pepper, and red pepper flakes. Sauté for 5–7 minutes until fully cooked.
Toast Orzo:
Stir in garlic and dry orzo. Cook for 1–2 minutes, toasting lightly.
Simmer:
Add chicken broth, bring to a simmer, cover, and cook 10–12 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
Add Creamy Ingredients & Veggies:
Stir in spinach, chopped artichokes, Greek yogurt, mozzarella, and Parmesan. Mix until creamy and well combined. Add lemon juice and adjust seasoning.
Optional Broil Finish:
Place skillet under broiler for 2–3 minutes for a bubbly, golden top. Serve hot.
Notes
Use full-fat Greek yogurt for best texture.
Keep orzo slightly al dente before adding dairy to prevent mushiness.
Stir often while simmering to avoid sticking.
For extra protein, add white beans or more chicken.
Store in fridge up to 4 days; freeze up to 2 months. Reheat with broth or water to restore creaminess.
