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.
