Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate with crispy chicken thigh and creamy spinach artichoke orzo

creamy spinach and artichoke chicken and orzo skillet


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Brittney
  • Total Time: 55 minutes
  • Yield: 4
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: dinner
    • Method: baked
    • Cuisine: global

Ingredients

  • 4 bone-in skin-on chicken thighs*
  • 12 tablespoons vegetable oil
  • kosher salt to taste
  • 2 tablespoons (30 grams) unsalted butter, divided
  • 14-ounce (400 gram) can quartered artichoke hearts, drained
  • 3 cloves garlic, minced
  • 1 cup (170 grams) orzo pasta
  • ⅓ cup (80 ml) white wine
  • 1.5 cups (350 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 2 handfuls fresh baby spinach
  • ½ cup (40 grams) parmesan, grated
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes

Instructions

  1. Preheat oven to 400 F. Season the chicken thighs with salt and pepper to taste.
  2. Heat the vegetable oil in a large oven safe skillet over medium-high heat. Sear the chicken for 3-5 minutes on each side or until golden brown. Transfer to a plate and set aside.
  3. Add 1 tbsp (15 g) butter and cook the artichokes until lightly charred (3-5 minutes). Set aside.
  4. Add the remaining butter and minced garlic and cook for 1 minute.
  5. Add the orzo and toast for 1-2 minutes, stirring occasionally.
  6. Pour in the wine and cook until the pan is mostly dry.
  7. Pour in the broth and bring the skillet to a simmer.
  8. Stir in the heavy cream, spinach, parmesan, oregano, red pepper flakes and salt to taste.
  9. Return the chicken and artichokes to the skillet. Transfer the skillet to the oven and bake uncovered until the orzo has absorbed most of the liquid and the chicken is cooked through (approximately 15 minutes).

Notes

Chicken thighs: Boneless skinless chicken breasts can be used in place of thighs, but because they can easily dry out I would recommend adding them back to the skillet for only the last 5-10 minutes or so.

Storing: Store in an airtight container in the fridge for up to three days.