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Delicious 25 Minute Spinach and Artichoke Chicken Orzo. photo

25 Minute Spinach and Artichoke Chicken Orzo.

This 25 Minute Spinach and Artichoke Chicken Orzo is a quick, satisfying meal packed with flavors!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound boneless chicken breasts, cubed
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons Italian seasoning
  • Chili flakes for a subtle kick
  • Salt and black pepper to taste
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons salted butter
  • 1 cup dry orzo pasta
  • 1 tablespoon fresh thyme
  • 1 cup milk or heavy cream
  • 2 teaspoons Dijon mustard
  • 1 jar (12 ounces) marinated artichokes, quartered
  • 2 cups baby spinach
  • 3/4 cup grated parmesan cheese
  • 2 teaspoons lemon zest
  • Fresh basil for garnish

Equipment

  • Large Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Colander

Method
 

Instructions
  1. Gather all your ingredients and chop the shallot and garlic. Cube the chicken breasts and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken breast, season with salt, black pepper, Italian seasoning, and chili flakes. Sauté until the chicken is cooked through and golden brown, about 5-7 minutes. Remove the chicken and set it aside on a plate.
  3. In the same skillet, add the butter, chopped shallot, and garlic. Sauté for 2-3 minutes until the shallots are translucent and fragrant.
  4. Stir in the dry orzo pasta, and let it toast for about 1 minute in the skillet.
  5. Add the milk (or heavy cream), Dijon mustard, and fresh thyme to the skillet. Stir everything together. Bring to a gentle simmer, reduce the heat to medium-low, and cover. Cook for about 10 minutes, stirring occasionally, until the orzo is al dente.
  6. Once the orzo is cooked, add the marinated artichokes, baby spinach, and cooked chicken back to the skillet. Stir gently until the spinach wilts and everything is heated through.
  7. Remove the skillet from heat and stir in the grated parmesan cheese and lemon zest.
  8. Serve the orzo hot, garnished with fresh basil.

Notes

  • Don’t rush the sautéing process; it enhances the overall flavor.
  • Use fresh herbs whenever possible for the best taste.
  • For extra creaminess, add more cheese or a splash of cream at the end.