If you’re looking for a dish that’s easy to make, packed with flavor, and sure to impress, this spinach artichoke chicken is a must-try. There’s something great about a dish that combines rich flavors with simple, wholesome ingredients all in one pan!
Whether you’re cooking for your family or entertaining guests, this recipe is sure to be a hit. So, grab your skillet, gather your ingredients, and get ready to enjoy a meal that’s as satisfying to make as it is to eat. Hit the “jump to recipe” button if you’re ready to get started, or scroll through below for more tips and tricks.
Ingredients You’ll Need
Before we dive into the cooking process, let’s go over the ingredients. Here’s what you’ll need to make this Spinach Artichoke Chicken:
- extra virgin olive oil: This will be used to sear the chicken and sauté the aromatics, adding a rich flavor base to the dish.
- boneless, skinless chicken thighs (about 6 thighs): Chicken thighs are preferred for their quick cook time and added flavor.
- table salt: Just enough to enhance the natural flavors of the ingredients.
- freshly ground black pepper: Adds a mild kick and depth of flavor.
- orzo pasta: A short-cut pasta that cooks quickly and absorbs the flavors of the dish beautifully.
- marinated artichoke hearts: These add a tangy, briny flavor that complements the creaminess of the dish.
- Italian seasoning: A blend of herbs like oregano, basil, and thyme that infuses the dish with classic Italian flavors.
- chicken broth or water: Chicken broth is preferred for added flavor, but water can be used as a substitute.
- cream cheese: This will help create a creamy sauce that coats the chicken and orzo.
- heavy cream: Adds richness and a velvety texture to the dish.
- fresh baby spinach: Packed with nutrients, spinach adds color and freshness to the dish.
- Optional garnishes: Grated parmesan and red pepper flakes. Parmesan adds a nutty flavor, while red pepper flakes provide a touch of heat for those who enjoy a spicy kick.
Step-By-Step: How To Make Spinach Artichoke Chicken
1. Prepping the Chicken
Start by patting the chicken thighs dry with a paper towel. This step is crucial because it helps achieve a beautiful golden-brown sear on the chicken. Season both sides of the thighs with salt and freshly ground black pepper.
Heat the olive oil in a large skillet set over medium-high heat until shimmering. Season the chicken with salt and pepper on both sides. Add the chicken thighs to the preheated pan and cook for 3-4 minutes per side, until golden brown. They don’t need to be cooked through at this stage, as they will continue to cook later.
2. Adding The Aromatics and Orzo
Turn the heat down to medium and add the orzo, artichoke hearts, Italian seasoning, and chicken broth to the pan. Stir well and allow the mixture to come to a boil. Turn the heat down to medium-low and cook uncovered for 10-12 minutes until the orzo is tender. Once the orzo has cooked, remove the chicken from the pan and set aside.
3. Creating A Creamy Sauce
Meanwhile, use a fork to incorporate the room-temperature cream cheese into the heavy cream (lumps are okay). Because the cream cheese is at room temperature, it should melt smoothly into the broth, creating a creamy base for the dish.
Stir continuously until the cream cheese and heavy cream is fully incorporated.
4. Adding The Spinach
Scatter the spinach over the chicken and orzo, then replace the lid and let it wilt for 2-3 minutes. Spinach wilts quickly, so this step doesn’t take long.
After the spinach has wilted, gently stir it into the dish, ensuring it is evenly distributed. Once the spinach is mixed in with the orzo, return the chicken the pan. The vibrant green of the spinach will add a beautiful contrast to the creamy sauce and golden chicken.
5. Finishing Touches
Now that your Spinach Artichoke Chicken is cooked and the flavors have melded together, it’s time for the finishing touches. If you like, sprinkle grated parmesan over the top for an extra layer of savory goodness. For those who enjoy a bit of heat, a pinch of red pepper flakes can be added as well.
Serving Suggestions
Spinach artichoke chicken is a complete meal on its own, thanks to the combination of protein, vegetables, and pasta. However, you can serve it with a side of crusty bread to soak up any remaining sauce. A simple green salad with a light vinaigrette also pairs beautifully with this dish, providing a refreshing contrast to the richness of the chicken.
If you’re entertaining guests, consider pairing this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, which will complement the creamy, tangy flavors of the spinach and artichokes.
Orzo Substitutions
If you’re looking for alternatives to orzo that cook in roughly the same amount of time, here are a few options:
- Couscous: Regular couscous cooks very quickly, typically in about 5 minutes, which is even faster than orzo. It’s a great option if you’re looking for a light, fluffy texture.
- Ditalini: These small, tube-shaped pasta pieces cook in about 7-8 minutes, making them a good substitute for orzo in soups, stews, and one-pot dishes.
- Pearl Barley: Although it has a slightly longer cooking time (around 20 minutes), pearl barley can be a hearty alternative that adds a nutty flavor and chewy texture.
- Israeli Couscous (Pearl Couscous): This is larger than regular couscous and has a similar cooking time to orzo, about 10 minutes. It has a slightly chewy texture and is great in dishes like the Spinach Artichoke Chicken.
- Small Pasta Shapes (e.g., pastina, acini di pepe): These tiny pasta shapes have similar cooking times to orzo, typically around 8-10 minutes, and work well in place of orzo in many dishes.
- Quinoa: Quinoa cooks in about 12-15 minutes and is a protein-rich alternative. It has a slightly different texture but works well in creamy dishes like Spinach Artichoke Chicken.
- Bulgur: This quick-cooking grain takes about 10-12 minutes to cook and adds a nutty flavor and a slightly chewy texture to dishes.
These alternatives provide different textures and flavors while still cooking within a similar timeframe as orzo.
Spinach Artichoke Chicken
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs)
- 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup orzo pasta
- 1 cup drained marinated artichoke hearts
- 1 teaspoon Italian seasoning
- 2 ½ cups chicken broth or water
- 2 ounces cream cheese, at room temperature
- ½ cup heavy cream
- 2 cups fresh baby spinach
- Optional garnishes: grated parmesan and red pepper flakes
Instructions
- Heat the olive oil in a large skillet set over medium-high heat until shimmering. Season the chicken with salt and pepper on both sides. Add the chicken thighs to the preheated pan and cook for 3-4 minutes per side, until golden brown.
- Turn the heat down to medium and add the orzo, artichoke hearts, Italian seasoning, and chicken broth to the pan. Stir well and allow the mixture to come to a boil. Turn the heat down to medium-low and cook uncovered for 10-12 minutes until the orzo is tender.
- Meanwhile, use a fork to incorporate the room-temperature cream cheese into the heavy cream (lumps are okay).
- Once the orzo has cooked, remove the chicken from the pan and set aside. Stir the cream cheese mixture into the cooked orzo.
- Add the spinach and stir until wilted. Taste and adjust seasoning as needed. Return the chicken to the pan and serve garnished with grated parmesan and red pepper flakes.
Notes
- If you use water instead of broth, you may need to add salt during the final step.
Orzo cooking time may vary slightly by brand. I used Barilla brand, which calls for a 9-minute cooking time. The orzo will take somewhat longer to cook in this recipe than during a normal boil preparation due to the fat content in the pan. - Buy the best jar of artichoke hearts you can get your hands on; the cheaper brands often contain fibrous pieces
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