Skillet Spinach and Artichoke Chicken Orzo
One-skillet meal is completely fuss-free and so delicious. Simply mix, bake, eat, and enjoy!
Foto: Half Baked HarvestIngredients
- 1 pound boneless chicken breasts, cubed
- 2 tablespoons extra virgin olive oil
- 4 teaspoons Italian seasoning
- chili flakes
- salt and black pepper
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1 tablespoon fresh thyme
- 1 cup milk or heavy cream
- 2 teaspoons Dijon mustard
- 1 jar (12 ounces) marinated artichokes, quartered
- 2 cups baby spinach
- 3/4 cup grated parmesan cheese
- 2 teaspoons lemon zest
- fresh basil
Steps
1. Combine the chicken, olive oil, and 2 teaspoons of Italian seasoning in a large skillet. Season the chicken with salt and pepper. Set the skillet on medium-high heat and cook for 5 minutes, until the chicken is mostly cooked.2. Add the shallots, garlic, and butter. Mix in the orzo, thyme, and 2 teaspoons Italian seasoning. Cook until lightly golden, 2 minutes. Add 1 1/2 cups water. Bring to a boil, cook for 5 minutes, then add the cream and Dijon. 3. Stir in the spinach, artichokes, parmesan, and lemon zest. Cook another 8 minutes until the spinach is wilted and the orzo is al dente. 4. Serve the orzo topped with lots of fresh basil and parmesan. YUM!
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