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Creamy Chicken Orzo with Artichoke Hearts

One skillet Creamy Orzo Chicken with Artichoke Hearts- a deliciously cozy dinner, made with simple pantry ingredients, perfect for busy weeknights.

  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 1 lb chicken thighs or breasts, skin-on
  • Salt and pepper to taste
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 cup orzo
  • 2 1/2 cups chicken broth, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup sour cream
  • 2 cups fresh spinach
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • Fresh lemon zest, for garnish

Instructions

  1. Preheat oven to 400°F.
  2. Pat chicken dry and season both sides with salt and pepper.
  3. In a large (10-11 inch) oven-proof skillet, heat 1 teaspoon olive oil over medium-high heat. Sear the chicken skin side first for 4-5 minutes until golden and crispy, then turn and sear the other side for 3-4 minutes. Set chicken aside on a plate.
  4. Lower heat to medium-low, add 1 tablespoon olive oil to the same skillet, then add onions, garlic, and thyme. Sauté for 4-5 minutes until lightly golden and fragrant.
  5. Add orzo and stir for 1-2 minutes. Add 2 cups broth, scrape up any brown bits, stir in salt and mustard, and bring to a simmer. Cover for 4-5 minutes until orzo is al dente and has soaked up most of the liquid.
  6. Stir in the remaining 1/2 cup broth and adjust salt to taste.
  7. Stir in sour cream, spinach, and artichoke hearts. Shake the pan to level the mixture, adding more broth or water if too dry.
  8. Nestle chicken back into the pan, arrange some artichokes on top, and bake uncovered for 20-25 minutes until chicken reaches 170°F and edges are bubbling.
  9. Add sprigs of thyme and broil for a few minutes for extra crispy skin.
  10. Garnish with fresh lemon zest before serving.

Notes

This dish is perfect for busy weeknights and can be customized with other vegetables. For a vegetarian version, omit the chicken and use vegetable broth.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 4
  • Sodium: 700
  • Fat: 22
  • Saturated Fat: 8
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 4
  • Protein: 25
  • Cholesterol: 90