A creamy, flavor-packed Orzo Dinner with tender chicken, artichokes, spinach, and tomatoes, finished with Parmesan and lemon for a bright, satisfying one-pan meal.
1 1/2 cups orzo pasta
2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 pound boneless chicken thighs, cut into bite-sized pieces
1 cup artichoke hearts, quartered
2 cups fresh spinach
1 cup cherry tomatoes, halved
1 cup chicken broth
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil, chopped (for garnish)
1. Bring a large pot of salted water to a boil and cook orzo until al dente, about 1 minute less than package directions. Drain, toss with a little olive oil, and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook 5–6 minutes until golden and cooked through. Remove and keep warm.
3. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant, scraping up browned bits.
4. Add artichoke hearts and cherry tomatoes and cook for 2 minutes.
5. Pour in chicken broth and bring to a simmer, then stir in heavy cream.
6. Return chicken to the skillet along with cooked orzo and spinach, folding until spinach wilts.
7. Stir in Parmesan, lemon juice, oregano, and red pepper flakes if using.
8. Simmer 2–3 minutes until slightly thickened, adjust seasoning, and garnish with fresh basil before serving.
For a seafood version, substitute shrimp for the chicken.
For a vegetarian option, use vegetable broth and replace chicken with mushrooms.
Reserve pasta water can be added to loosen the sauce if needed.
Find it online: https://www.ketorecipesideas.com/best-orzo-dinner-recipe/