Skillet Spinach and Artichoke Chicken Orzo

Skillet Spinach and Artichoke Chicken Orzo

from halfbakedharvest.com
6 servings

Ingredients

  • 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

Directions

  1. 1

    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!