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Creamy Chicken with Artichokes and Orzo

A comforting and quick dish that combines tender chicken, artichokes, and orzo in a creamy sauce, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1 cup uncooked orzo pasta
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup fresh spinach (or kale if you’re feeling adventurous!)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Season your chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-7 minutes. Remove from the skillet and set aside.
  2. In the same skillet, toss in the minced garlic and artichoke hearts. Sauté for about 2-3 minutes until the garlic is aromatic.
  3. Stir in the uncooked orzo and pour in the chicken broth. Bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes or until the orzo is cooked al dente.
  4. Once the orzo is cooked, stir in the heavy cream and grated Parmesan cheese.
  5. Return the chicken to the skillet and add the fresh spinach (or kale) into the mix. Cook until the spinach is wilted and everything is perfectly mixed together.
  6. Spoon the creamy goodness onto plates and sprinkle with fresh parsley for garnish.

Notes

If you have leftover rotisserie chicken, feel free to use it instead. If your sauce starts to thicken too much, add another splash of chicken broth or a bit of water. To please picky eaters, simply leave out the artichokes and spinach.