Name: One-Skillet Spinach Artichoke Chicken Orzo Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 1–2 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 cup orzo; 1/2 cup dry white wine or 2 cups chicken broth; 4 oz cream cheese, softened; 1 cup shredded mozzarella; 1/2 cup grated Parmesan; 1 can (14 oz) artichoke hearts, drained and chopped; 4 cups fresh spinach or 1 cup frozen spinach, thawed and drained

Jump to Recipe·Print Recipe

I love one-pan dinners that feel a little fancy but are totally weeknight-friendly — this One-Skillet Spinach Artichoke Chicken Orzo Bake hits that sweet spot with melty cheese, tender chicken, and bright greens. I’ve made variations of this recipe dozens of times and it’s become my go-to when I want comfort food that’s still balanced and quick. For a creamy, chicken-and-orzo twist you can also compare flavors with this creamy boursin orzo I like to turn to sometimes.

Why Make This Recipe

It’s an all-in-one meal: protein, carbs, and vegetables bake together in a single oven-safe skillet for minimal cleanup.
Flavor balance: tangy artichokes and bright spinach cut the richness of cream cheese and mozzarella for a satisfying but not heavy dish.
Weeknight convenience: most of the prep is quick and hands-on time is short — great when you need dinner in under an hour.
Crowd-pleaser: cheesy, comforting, and elegant enough for guests or a family dinner. I personally love how the toasted orzo adds a nutty backbone that lifts the whole dish.
Leftover-friendly: it reheats well and freezes if you want to make a double batch. For a texturally different dinner, try pairing it with oven-baked sides like these baked chicken quesadillas on game day.

Recipe Overview

Prep time: 15 minutes, Cook time: 35–40 minutes, Total time: 50–55 minutes.
Servings: 4–6, Difficulty: Easy. This is a stovetop-to-oven method: you’ll brown the chicken and aromatics in an oven-safe skillet, add orzo, liquids, spinach and cheeses, then finish covered in a 375°F oven until the orzo is tender and the top is bubbly.

My Experience Making This Recipe

On my tests the biggest win was searing the chicken first to build flavor from the fond — don’t skip this step. I learned to stir the orzo briefly in oil before adding liquid to get that lightly toasted flavor and to check liquid levels halfway through baking so the orzo never dries out.

How to Make One-Skillet Spinach Artichoke Chicken Orzo Bake

Start by seasoning and searing 1 lb boneless skinless chicken breasts (or thighs) in 1–2 tbsp olive oil in a 10–12 inch oven-safe skillet over medium-high heat until golden, about 3–4 minutes per side. Remove the chicken, sauté 1 diced small onion and 2 minced garlic cloves, add 1 cup orzo and toast 1–2 minutes; deglaze with 1/2 cup dry white wine or skip to 2 cups chicken broth. Stir in 4 oz softened cream cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 can (14 oz) drained artichoke hearts (chopped), and 4 cups fresh spinach (or 1 cup frozen, thawed and drained). Nestle the chicken back in, bring to a simmer, cover with foil, and bake at 375°F for 20–25 minutes until orzo is tender and chicken reaches 165°F internal temperature. Remove foil and bake 5 minutes more if you want a browned top.

Expert Tips for Success

Use an oven-safe skillet (cast-iron or stainless steel): it holds heat well for a good sear and moves straight to the oven without transferring contents.
Toast the orzo briefly in oil before adding liquid to deepen the flavor and prevent a starchy paste.
Watch liquid ratio: start with 2 cups of broth for 1 cup orzo, but have up to 1/2 cup extra warm broth ready — add if the mixture looks dry halfway through baking.
Soften cream cheese to room temperature to avoid lumps; whisk it with a little hot broth off-heat for a silkier sauce.
For even cooking, cut chicken into 1–1.5 inch pieces or pound breasts to even thickness so they finish at the same time as the orzo. For more recipe ideas with baked chicken, I sometimes consult this baked berbere chicken wings write-up for spice inspiration.

How to Serve One-Skillet Spinach Artichoke Chicken Orzo Bake

Serve straight from the skillet to the table for rustic appeal and less plating. Garnish with chopped fresh parsley and a squeeze of lemon for brightness.
Pair with a crisp green salad or roasted tomatoes to cut the richness. A crusty loaf or garlic bread is perfect for soaking up sauce.
For a lighter presentation, spoon single portions onto warmed plates and sprinkle with extra Parmesan and cracked black pepper. If you want handheld comfort, pair with pulled chicken in recipes like these baked chicken chimichangas to use leftovers creatively.

Storage and Reheating Guide

Cool to room temperature within two hours, then store covered in airtight containers in the refrigerator for 3–4 days. For longer storage, freeze in portioned, freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating. Reheat in a 350°F oven covered for 15–25 minutes with a splash (2–4 tbsp) of chicken broth to revive creaminess, or microwave individual portions with a tablespoon of water or broth, stirring halfway through for even heating.

Recipe Variations

Gluten-free: swap orzo for 1 cup gluten-free orzo or use short gluten-free pasta (increase liquid slightly) or 1½ cups short-grain rice — adjust bake time accordingly. For other gluten-free chicken ideas see this baked chicken quesadillas 2.
Dairy-free: use a dairy-free cream cheese and nutritional yeast instead of Parmesan, and omit mozzarella or use a plant-based shredded cheese.
Vegetarian: replace chicken with 1 can drained chickpeas and roast extra artichokes and mushrooms for a meaty texture.
Extra flavor: fold in 1 tsp smoked paprika or 1/2 tsp red pepper flakes when sautéing aromatics, or add lemon zest and toasted pine nuts before serving.

Nutritional Highlights

This dish provides lean protein from chicken and iron plus vitamins A and K from spinach. Key allergens: wheat (orzo) and dairy (cream cheese, mozzarella, Parmesan). For portion control, plan on about 1 to 1¼ cups per adult serving depending on appetite and side dishes.

Troubleshooting Common Issues

Orzo turns mushy: you likely used too much liquid or overcooked; reduce broth by 1/4 cup next time and check for doneness at 18–20 minutes.
Sauce is grainy or separated: cream cheese was too cold or heat was too high — warm cream cheese first and fold in off-heat or at low simmer.
Chicken is dry: cut chicken into uniform pieces or partly cook it in the skillet, then finish in the oven to prevent over-searing.

Frequently Asked Questions

Q: Can I use frozen chicken?
A: Yes — if using frozen, thaw first for even cooking. If pressed for time, use thawed, thin-cut breasts or bite-sized pieces so they finish at the same time as the orzo; otherwise the outside will overcook while the center reaches temperature.

Q: Can this be made entirely on the stovetop?
A: You can finish on the stovetop by simmering, covered, on low until the orzo is tender (about 15–20 minutes), stirring occasionally and adding broth as needed. Watch closely to prevent sticking and add a lid to trap steam.

Q: How do I prevent the bottom from sticking in a stainless skillet?
A: Use enough oil for the initial sear and deglaze thoroughly with wine or broth after to lift the fond. If using stainless, reduce heat to medium-low when simmering the orzo and stir once or twice to keep it from clinging.

Q: Can I assemble this ahead for guests?
A: Yes — assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time from cold and check the internal temperature to ensure chicken reaches 165°F.

Conclusion

If you’d like an alternative to this version, I often compare techniques and ingredient ratios with other one-pan orzo bakes — this One Pan Spinach and Artichoke Orzo Bake. – Half Baked Harvest is a helpful reference for different assembly and baking approaches. Enjoy the ease of a single skillet dinner and don’t be afraid to tweak the mix-ins to match your pantry.

One-Skillet Spinach Artichoke Chicken Orzo Bake