HomeDinner25 Minute Spinach and Artichoke Chicken Orzo.

25 Minute Spinach and Artichoke Chicken Orzo.

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25 Minute Spinach and Artichoke Chicken Orzo.

Sure! Here’s a detailed 25-minute recipe for Spinach and Artichoke Chicken Orzo. This dish combines the creamy goodness of spinach and artichokes with tender chicken and orzo pasta for a quick and satisfying meal.

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  1. Prepare the Ingredients:
    • Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
    • Mince the garlic cloves.
    • Drain and quarter the artichoke hearts.
    • Roughly chop the fresh spinach.
    • Grate the Parmesan cheese and zest the lemon.
  2. Cook the Chicken:
    • In a large skillet, heat the olive oil over medium-high heat.
    • Add the seasoned chicken pieces to the skillet.
    • Cook the chicken for about 5-7 minutes, until it is golden brown and cooked through. Stir occasionally to ensure even cooking.
    • Remove the chicken from the skillet and set it aside.
  3. Sauté the Garlic:
    • In the same skillet, add the minced garlic.
    • Sauté the garlic for about 1 minute, until it becomes fragrant. Be careful not to burn it.
  4. Cook the Orzo:
    • Add the uncooked orzo to the skillet with the garlic.
    • Stir to coat the orzo in the garlic and olive oil.
    • Pour in the chicken broth and bring it to a boil.
    • Once boiling, reduce the heat to a simmer.
    • Cover and cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  5. Combine Ingredients:
    • Stir in the quartered artichoke hearts and chopped spinach into the skillet with the orzo.
    • Cook for another 2-3 minutes, until the spinach is wilted.
  6. Make it Creamy:
    • Reduce the heat to low and stir in the grated Parmesan cheese and heavy cream (or half-and-half).
    • Add the cooked chicken back into the skillet.
    • Stir everything together until well combined and heated through.
  7. Add Final Touches:
    • Stir in the lemon zest and lemon juice for a bright, fresh flavor.
    • If you like a bit of heat, add the red pepper flakes at this point.
    • Taste and adjust the seasoning with more salt and pepper, if needed.
  8. Serve:
    • Garnish with freshly chopped parsley.
    • Serve the Spinach and Artichoke Chicken Orzo hot.

Tips:

  • Short on Time? Use pre-cooked rotisserie chicken to save a few minutes.
  • Vegetarian Option: Skip the chicken and use vegetable broth instead of chicken broth.
  • Extra Creamy: Add more heavy cream or even a dollop of cream cheese for extra creaminess.
  • Gluten-Free: Substitute the orzo with a gluten-free pasta or rice.

This Spinach and Artichoke Chicken Orzo is a perfect weeknight dinner option that’s both delicious and easy to prepare. Enjoy your meal!

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Source: halfbakedharvest.com

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Yield: 6

25 Minute Spinach and Artichoke Chicken Orzo.

25 Minute Spinach and Artichoke Chicken Orzo.

Sure! Here's a detailed 25-minute recipe for Spinach and Artichoke Chicken Orzo. This dish combines the creamy goodness of spinach and artichokes with tender chicken and orzo pasta for a quick and satisfying meal.

Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 1 pound boneless chicken breasts, cubed
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons Italian seasoning
  • chili flakes
  • salt and black pepper
  • 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

Instructions

    1. Combine the chicken, olive oil, and 2 teaspoons of Italian seasoning in a large skillet. Season the chicken with salt and pepper. Set the skillet on medium-high heat and cook for 5 minutes, until the chicken is mostly cooked.

    2. Add the shallots, garlic, and butter. Mix in the orzo, thyme, and 2 teaspoons Italian seasoning. Cook until lightly golden, 2 minutes. Add 1 1/2 cups water. Bring to a boil, cook for 5 minutes, then add the cream and Dijon.

    3. Stir in the spinach, artichokes, parmesan, and lemon zest. Cook another 8 minutes until the spinach is wilted and the orzo is al dente.

    4. Serve the orzo topped with lots of fresh basil and parmesan.

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