A comforting one-pan chicken orzo bake with spinach, artichokes, and a creamy cheese sauce. Loaded with flavor and perfect for busy weeknights.
Ingredients
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1.5 lbs chicken breast or thigh, cubed
1 teaspoon Italian seasoning
Salt and 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, chopped
4 cups fresh spinach (or 10 oz frozen, thawed and drained)
1 ½ cups shredded mozzarella
½ cup grated Parmesan
Optional: pinch red pepper flakes
Instructions
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Preheat oven to 375°F.
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Heat olive oil in an oven-safe pan. Sauté onion for 3–4 minutes, then add garlic and cook another minute.
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Add chicken, season with herbs, salt, and pepper, and cook until lightly browned.
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Stir in broth and milk, bring to a simmer, and whisk in cream cheese until smooth.
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Mix in orzo, spinach, and artichokes. 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 bubbling.
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Let rest before serving.