Description
A creamy, garlicky dish that combines chicken, spinach, and artichokes in one pan, making it an indulgent yet easy-to-clean meal.
Ingredients
Scale
- 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