Description
A delicious one-pan dinner featuring tender chicken and melty cheese with bright spinach and artichokes, all baked together with orzo for minimal cleanup.
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
Instructions
- Season and sear chicken in olive oil in a 10–12 inch oven-safe skillet over medium-high heat until golden, about 3–4 minutes per side. Remove chicken from skillet.
- Sauté onion and garlic in the same skillet until softened.
- Add orzo and toast for 1–2 minutes; deglaze with white wine or add chicken broth.
- Stir in cream cheese, mozzarella, Parmesan, artichokes, and spinach.
- 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 an additional 5 minutes for a browned top if desired.
Notes
For best results, cut chicken into uniform pieces to ensure even cooking. Use warm broth to mix with cream cheese to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American