Skillet Chicken Orzo with Spinach and Artichokes

All the familiar flavors of a classic dip transformed into a satisfying, one-pan dinner — Spinach, Artichoke, and Chicken Orzo Skillet. This skillet dish brings together tender, browned chicken and a creamy, lemon-bright orzo base studded with spinach, artichoke hearts, cream cheese and Parmesan for a comforting meal that comes together in about 40 minutes.

I love one-skillet dinners, and this version pairs everything I enjoy about a chicken-and-orzo skillet with the rich, tangy flavors of spinach and artichoke dip. The orzo becomes creamy from the cream cheese and chicken broth, while dry white wine, lemon zest and lemon juice add a bright lift that cuts through the richness for a well-balanced bite. The result is an elegant, easy weeknight meal that feels special without much fuss.

This Spinach, Artichoke, and Chicken Orzo Skillet is ideal for busy nights when you want a single-pan meal with plenty of flavor and minimal cleanup. The lemon and wine brighten the dish, the cream cheese and Parmesan give it a silky texture, and the spinach and artichokes add color and body. Serve with lemon wedges and an extra sprinkle of parsley for a fresh finish.

Spinach, Artichoke, and Chicken Orzo Skillet

Total time: 40 minutes
Servings: 4

Ingredients

For the Chicken:

• 4 small boneless skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons extra virgin olive oil

For the Orzo and Sauce:

• 1 large shallot, halved and thinly sliced
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 teaspoon Dijon mustard
• ½ cup dry white wine
• 4 ounces cream cheese
• 2 cups low-sodium chicken broth
• Zest of ½ a lemon
• 2 tablespoons lemon juice
• 4 cups baby spinach
• 1 cup orzo
• 1 teaspoon kosher salt (for orzo)
• ½ teaspoon freshly ground black pepper (for orzo)
• One 14-ounce can quartered artichoke hearts, drained and rinsed
• ½ cup shredded Parmesan, divided
• ¼ cup flat-leaf parsley, chopped, plus more for garnish
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat the oven to 350°F (convection bake).
2. Place the chicken breasts on a cutting board and cover with parchment or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to an even 1/4-inch thickness. Pat the chicken dry with paper towels.
3. Season both sides of the chicken evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper and ¼ teaspoon cayenne pepper.
4. In a large, deep, oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 3 minutes per side. Remove the chicken from the skillet and set aside.
5. Reduce the heat to medium-low. Add the sliced shallot, minced garlic and ½ teaspoon red pepper flakes. Sauté for about 2 minutes, just until softened and fragrant.
6. Whisk in 1 teaspoon Dijon mustard and pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced by roughly half, about 3 minutes.
7. Add the 4 ounces of cream cheese and stir until smooth. Gradually whisk in the 2 cups chicken broth, lemon zest and 2 tablespoons lemon juice until combined.
8. Add the spinach to the skillet in 2-cup additions, stirring and allowing each addition to wilt before adding more. Once the spinach has wilted, stir in 1 cup orzo, the drained artichoke hearts, ¼ cup of the shredded Parmesan, ¼ cup chopped parsley, and the remaining 1 teaspoon kosher salt and ½ teaspoon black pepper. Mix to combine.
9. Return the browned chicken to the skillet, nestling the pieces into the orzo mixture. Sprinkle the remaining ¼ cup Parmesan over the top.
10. Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the orzo is tender and cooked through and the internal temperature of the chicken reaches a safe level.
11. Remove from the oven, let rest briefly, then divide among four plates. Garnish with additional parsley and serve with lemon wedges.

Tips and Variations

Use a good-quality dry white wine for the best flavor; if you prefer not to cook with alcohol, substitute additional chicken broth and a splash of white wine vinegar for acidity. For a lighter version, swap half-and-half for some of the cream cheese or reduce the cream cheese amount slightly, keeping the lemon to maintain brightness. If you like more heat, increase the red pepper flakes or cayenne to taste. Leftovers store well in the refrigerator for 2–3 days and can be gently reheated on the stovetop or in the oven.

Nutrition (per serving)

Additional Info

• Author: Alex Snodgrass
• Servings: 4
• Calories: 683 per serving (approx.)