Spinach Artichoke Chicken Orzo Bakes
This creamy one-skillet meal is packed with protein, spinach, and artichoke hearts—just like your favorite dip, but better for dinner.
- 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.
Find it online: https://allrecipesmade.com/spinach-artichoke-chicken-orzo-bakes/
