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One Skillet Spinach Artichoke Chicken with Orzo– filled with juicy chicken, marinated artichokes, lemony orzo, and fresh spinach.

This One Skillet Spinach Artichoke Chicken with Orzo, my friends, is an absolute winner! It’s a one pot wonder and doesn’t get much easier or more delicious! It comes together in under 30 minutes and is healthy, incredibly tasty, and perfect for busy weeknights at home.
It’s simple enough for a busy weeknight, but has a fancy flare that would be perfect for hosting friends or dinner parties as well.

Here is what you will need to make this One Skillet Spinach Artichoke Chicken with Orzo:
- 3-4 T olive oil, more as needed
- 1.5 lbs boneless, skinless, chicken thighs (about 5-6 thighs)
- 3/4 tsp garlic powder
- 4 cloves garlic, minced
- 3 T butter
- 1 1/2 c dried orzo
- 2 c chicken broth
- 1 c dry white wine (I used pinot Grigio)
- 1-12 oz jar marinated artichokes, drained
- Juice of 1 lemon
- 3-4 handfuls fresh spinach
- Salt and pepper, to taste
- Red pepper flakes, for serving, optional
- Parmesan, for serving, optional
What can I substitute for the wine in this recipe?
No problem! You can substitute an equal amount of chicken broth in place of the wine or you could always use a non-alcoholic cooking wine as well. Most grocery stores carry this.

What can you use in place of chicken thighs?
I love using chicken thighs in this recipe because they get a crispy exterior but still remain tender and juicy, however, you can substitute chicken cutlets (a chicken cutlet is a chicken breast halved horizontally or just thinly sliced chicken breasts) and follow the instructions from there.

Is orzo an absolute must?
You don’t have to use orzo by any means, however, it pairs perfectly with the juicy chicken and artichokes. You could also use any small pasta, couscous, or rice. Just be prepared to adjust the cook time depending on what you choose.
LOVE ONE SKILLET RECIPES? TRY THESE!
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- CHICKEN SAUSAGE AND ORZO PARMESAN
- 5 INGREDIENT CAULIFLOWER GNOCCHI SKILLET WITH CORN AND TOMATOES
- TURKEY TACO ORZO SKILLET
- ONE POT HAMBURGER HELPER
- 5 INGREDIENT ITALIAN SAUSAGE TORTELLINI SKILLET
Spinach Artichoke Chicken Orzo Skillet

- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-5 1x
Ingredients
- 3–4 T olive oil, more as needed
- 1–1.5 lbs boneless, skinless, chicken thighs (about 5–6 thighs)
- 3/4 tsp garlic powder
- 4 cloves garlic, minced
- 3 T butter
- 1 1/2 c dried orzo
- 2 c chicken broth
- 1 c dry white wine (I used pinot Grigio)
- 1–12 oz jar marinated artichokes, drained
- Juice of 1 lemon
- 3–4 handfuls fresh spinach
- Salt and pepper, to taste
- Red pepper flakes, for serving, optional
- Parmesan, for serving, optional
Instructions
- Heat the oil in a large cast iron skillet over medium-high heat. Season the chicken all over with salt, pepper, and garlic powder. When the oil is shimmering, add the chicken and cook for 5-6 minutes per side, until golden. Transfer to a clean plate on the side.
- Reduce heat to medium-low, add butter, garlic, and orzo; cook until orzo is toasted and garlic fragrant, 1-2 minutes. Add the wine to the skillet and use your spoon to get all the brown bits off the bottom.
- Now add chicken broth, artichokes, lemon juice, and season with salt and pepper. Bring to a boil, reduce heat, and cover, stirring every few minutes, until orzo is cooked and liquid has reduced, about 10-15 minutes.
- Add spinach and toss to combine. Nestle the chicken back into the skillet and simmer for a few extra minutes making sure chicken is cooked through. Option to top with parmesan and serve with lemon wedges.
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