A cozy, one-pan creamy spinach artichoke chicken orzo bake with tender chicken, gooey cheese, and hearty greens. Perfect for a comforting weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1.5 lbs boneless skinless chicken breasts or thighs, cubed
1 teaspoon Italian seasoning
Salt and black pepper to taste
2 cups chicken broth
1 cup whole milk
4 oz cream cheese, softened
1 ½ cups uncooked orzo
1 (14 oz) can artichoke hearts, drained and chopped
4 cups fresh baby spinach (or 10 oz frozen, thawed and drained)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: pinch red pepper flakes
Instructions
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Preheat oven to 375°F (190°C).
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In a large oven-safe skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 1 more minute.
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Add chicken, season with salt, pepper, and Italian seasoning. Cook for 4–5 minutes until lightly browned.
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Pour in broth and milk. Bring to a simmer, then whisk in cream cheese until smooth.
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Stir in orzo, artichokes, and spinach. Simmer for 5 minutes.
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Top with mozzarella and Parmesan.
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Bake uncovered for 20–25 minutes until golden and bubbly.
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Let rest 5–10 minutes before serving.