I love dishes that feel indulgent but come together in one pan — this One-Skillet Spinach Artichoke Chicken Orzo Bake is exactly that. It’s creamy, garlicky, and bright with spinach and artichokes, and it has become my go-to when I want comfort food without a sink full of dishes. I’ve tested this several times and refined the timing so the chicken stays juicy and the orzo finishes perfectly.
Why Make This Recipe
- Big flavor: The tangy artichokes, garlicky spinach, and Parmesan create layers of taste in every bite.
- Minimal cleanup: Everything cooks in one oven-safe skillet, so you only wash one pan.
- Balanced meal: Protein from chicken and iron-rich spinach make this a filling, nutritious weeknight option.
- Crowd-pleaser: It’s great for family dinners or casual guests — easy to scale up if you need more.
- Personal insight: I love this because it reheats beautifully and still tastes fresh the next day; if you like creamy pasta-bakes, try my take on Spinach Artichoke Greek Chicken Alfredo for another satisfying skillet meal.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 35–40 minutes (stovetop + oven)
- Total time: 50–55 minutes
- Servings: 4 (about 1¾ cups each)
- Difficulty: Easy–Medium
- Cooking method: Sear chicken in a heavy, oven-safe skillet, sauté aromatics, toast and simmer orzo in broth, fold in spinach and artichokes, top with cheese, then finish in a 375°F oven for a bubbly, set finish.
My Experience Making This Recipe
I tested this with both chicken breasts and thighs and settled on 1-inch-thick breasts for consistent timing. The biggest discovery was to lightly toast the dry orzo in the pan before adding broth — it improves texture and flavor. Using an oven-safe 10–12 inch skillet (I prefer cast iron) made the transfer from stove to oven seamless.
How to Make One-Skillet Spinach Artichoke Chicken Orzo Bake
Start by seasoning and searing 1 lb boneless, skinless chicken breasts (trimmed) in 2 tbsp olive oil over medium-high heat until golden, about 3–4 minutes per side; remove and set aside. Sauté 3 minced garlic cloves and 1 small diced onion for 2–3 minutes, then add 1 cup dry orzo and toast for 1–2 minutes. Pour in 2 1/4 cups low-sodium chicken broth and 1/2 cup milk (or cream for extra richness), bring to a simmer, nestle the chicken back in, cover, and cook on low for 12–14 minutes until the orzo is nearly tender and chicken reaches 155–160°F. Stir in 4 oz cream cheese, 1/2 cup grated Parmesan, 1 cup chopped artichoke hearts, and 4 cups baby spinach until wilted. Top with an extra 1/4 cup Parmesan and bake uncovered at 375°F for 12–15 minutes until bubbly and the chicken finishes at 165°F. Rest 5 minutes before serving.
Expert Tips for Success
- Use an oven-safe skillet: A 10–12 inch cast iron or heavy stainless skillet gives even heat and makes the stovetop-to-oven step effortless. I prefer cast iron for the crust it develops.
- Toast the orzo first: Dry-toasting the orzo 1–2 minutes deepens flavor and helps keep grains separate when cooked.
- Check chicken temperature: Use an instant-read thermometer; remove chicken at 155–160°F to avoid dryness (it will finish to 165°F while baking).
- Deglaze well: After searing chicken, deglaze the pan with 1/4 cup broth or white wine to lift fond — that’s where much of your flavor lives. For a different protein pairing, consider serving with something bold like Baked Berbere Chicken Wings.
- Adjust liquid if needed: Orzo absorbs liquid quickly; if the pan looks dry before the orzo is tender, add hot broth 1/4 cup at a time.
How to Serve One-Skillet Spinach Artichoke Chicken Orzo Bake
- Family-style: Serve right from the skillet with crusty bread to mop up the sauce.
- Light sides: A crisp green salad or roasted cherry tomatoes balance the richness. You can also pair with complementary mains like Baked Caesar Chicken with Creamy Parmesan for a larger spread.
- Garnish ideas: Finish with lemon zest, a drizzle of extra-virgin olive oil, and a sprinkle of chopped parsley for brightness.
- Occasions: Great for weeknights, potlucks, or casual dinner parties — it reheats well for meal prep and leftovers.
Storage and Reheating Guide
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently to avoid drying out.
- Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating stovetop/oven: Add a splash of chicken broth or milk to loosen the sauce. Reheat covered in a 350°F oven for 15–20 minutes or on the stovetop over low heat until warmed through.
- Microwave: Reheat in 60–90 second bursts, stirring between intervals, and add 1–2 tbsp liquid to restore creaminess.
Recipe Variations
- Gluten-free: Swap orzo for 1¼ cups gluten-free pasta or short-cut gluten-free grain, or use 3 cups riced cauliflower (adjust liquid).
- Dairy-free: Use 1 cup full-fat canned coconut milk plus 2 tbsp nutritional yeast and omit cream cheese; finish with dairy-free Parmesan alternatives.
- Vegetarian: Omit chicken and add 1 can rinsed chickpeas plus sautéed mushrooms for extra umami.
- Extra-cheesy or spicy: Stir in 1 cup shredded fontina or pepper jack, or add 1/2 tsp crushed red pepper flakes for heat. For another quick orzo skillet idea try the 30-Minute Chicken Sausage Broccoli Orzo Skillet.
Nutritional Highlights
- Lean protein: 1 lb chicken yields about 25–30 g protein per serving, supporting satiation and muscle maintenance.
- Greens boost: Spinach adds iron, vitamin K, and folate without many calories.
- Allergens and portions: Contains dairy (cream cheese, Parmesan) and gluten (orzo) unless swapped; adjust portions for calorie control — aim for ~1¾ cups per person as a main.
Troubleshooting Common Issues
- Orzo undercooked while chicken is done: Remove chicken, cover skillet and simmer 3–5 more minutes; add 1/4 cup hot broth if needed.
- Sauce too thin: Simmer uncovered on low for 3–5 minutes to reduce, or stir in 2–3 tbsp cream cheese or a small slurry of cornstarch and water.
- Chicken dry: Lower stovetop sear time and use a thermometer; thin breasts cook quickly — butterfly thicker pieces or choose thighs for more forgiveness.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes. Use about 10 oz frozen spinach, thawed, squeezed dry, and add it after the orzo has softened. Stir it in and cook briefly until heated through; frozen spinach releases water, so reduce initial broth by ~1/4 cup to compensate.
Q: Can I make this entirely on the stove without finishing in the oven?
A: You can, but the oven gives a nice bubbly finish and ensures even cooking if your skillet is crowded. If skipping the oven, simmer covered on low for an extra 6–10 minutes and then uncover to tighten the sauce while checking the chicken temperature frequently.
Q: What’s the best cut of chicken to use?
A: Boneless, skinless chicken thighs are more forgiving and stay juicier; thin or butterflied breasts work well if you monitor temperature closely. Always aim for a final internal temp of 165°F.
Q: Can I prep this ahead for a dinner party?
A: Yes — do steps through adding spinach and artichokes, then cool and refrigerate. Reheat in a 350°F oven for 20–30 minutes, add cheese on top in the last 8–10 minutes, and finish until bubbly.
Conclusion
If you want another inspiring orzo bake idea to compare techniques or flavors, check out this recipe for One Pan Spinach and Artichoke Orzo Bake – Half Baked Harvest. It’s a great reference for alternative ingredient ratios and finishes that complement the approach in this one-skillet version.
One-Skillet Spinach Artichoke Chicken Orzo Bake
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A creamy, garlicky dish that combines chicken, spinach, and artichokes in one pan, making it an indulgent yet easy-to-clean meal.
Ingredients
- 1 lb boneless, skinless chicken breasts (trimmed)
- 2 tbsp olive oil
- 3 minced garlic cloves
- 1 small diced onion
- 1 cup dry orzo
- 2 1/4 cups low-sodium chicken broth
- 1/2 cup milk (or cream)
- 4 oz cream cheese
- 1/2 cup grated Parmesan
- 1 cup chopped artichoke hearts
- 4 cups baby spinach
- Extra 1/4 cup grated Parmesan for topping
Instructions
- Season and sear the chicken in olive oil over medium-high heat until golden, about 3–4 minutes per side. Remove and set aside.
- Sauté garlic and onion for 2–3 minutes.
- Add dry orzo and toast for 1–2 minutes.
- Pour in chicken broth and milk, bring to a simmer.
- Nestle the chicken back in, cover, and cook on low for 12–14 minutes until orzo is nearly tender and chicken reaches 155–160°F.
- Stir in cream cheese, Parmesan, artichoke hearts, and spinach until wilted.
- Top with extra Parmesan and bake uncovered at 375°F for 12–15 minutes until bubbly and chicken is finished at 165°F.
- Rest for 5 minutes before serving.
Notes
Use a cast iron skillet for even cooking and better crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg