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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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- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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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.
- 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
- 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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