One Pan Creamy Artichoke Orzo with Chicken

One pan dinners are a family favorite, and with good reason. They are super simple and take minutes to prep. This creamy, cheesy artichoke orzo is truly delicious and the crispy-skin chicken thighs make it the perfect weeknight dinner recipe.

One Pan Creamy Artichoke Orzo with Chicken

Ingredients

These ingredients are all pantry and freezer staples in my house. Having a jar or can of artichokes on hands means any dinner can be just that little bit more special. Bone-in, skin-on chicken thighs are always a winner because the meat stays super juicy while the crispy, golden skin makes a second helping all too desirable. If you can’t find orzo feel free to use rice or any short pasta shape instead.

  • Chicken. I use bone-in, skin-on chicken thighs. Their flavor and texture are far superior other cuts of chicken. If preferred, you can substitute with chicken breasts or boneless thighs, the cooking time will just need to be adjusted as they will cook faster.
  • Orzo. Orzo is a short, rice-shaped pasta.
  • Artichokes. I use artichokes canned in oil but you can use any cooked artichokes.
  • Onion. Shallot can be substituted.
  • Fresh garlic cloves. 
  • Dried oregano.
  • White wine. If you’d prefer to keep this recipe alcohol-free, substitute with chicken stock or water and a generous squeeze of lemon juice.
  • Chicken stock/Chicken broth.
  • Cheese. The cheese is optional but adds so much flavor. I used cheddar and mozzarella.
  • Cream. Heavy cream or whipping cream.
  • Salt and pepper.

Ingredients for One Pan Creamy Artichoke Orzo with Chicken

How to make orzo with artichokes and chicken

  1. Prepare the chicken: Pat chicken thighs dry with paper towels. This step is essential in allowing the chicken thighs to develop a deeply golden, crispy skin. Season the chicken generously on both sides with salt and pepper.
  2. Brown the chicken: In a large skillet or pan (I like using a saute pan for this recipe), place the chicken thighs, skin-side down. Place the pan over medium-high heat and allow the chicken to brown for 8-10 minutes, checking regularly, then flip over. By starting the chicken in a cold pan, the fat renders out slowly as the pan heat up, giving you an even, golden color. Cook the chicken for another 5 minutes on the other side then remove from the pan and set aside.
  3. Make the orzo: In the same pan, add the onion, garlic and herbs and cook for a minute then pour in the white wine. Allow the wine to reduce while scraping the bottom of the pan to release all the golden bits. Add the orzo and chicken stock then stir in the cream and artichokes. Place the chicken back on top of the orzo.
  4. Bake: Place the pan in a hot oven and allow to bake for 10-15 minutes until the orzo and chicken thighs are cooked through.
  5. Finish and serve: Remove the chicken from the orzo then stir in the cheese. Adjust seasoning if necessary then serve the orzo with the chicken. Any leftovers can be kept in an airtight container for up to 3 days in the fridge and reheated in the microwave.

Crispy chicken thighs

Orzo recipes

  1. Cacio e pepe orzo risotto with lemon rosemary chicken
  2. Lemon orzo salad
  3. Tomato Spinach Orzo Pasta with Crispy Chicken Thighs
One Pan Creamy Artichoke Orzo with Chicken

One Pan Creamy Artichoke Orzo with Chicken

This creamy, cheesy artichoke orzo is truly delicious and the crispy-skin chicken thighs make it the perfect weeknight dinner recipe.
4.67 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: Mediterranean
Keyword: Chicken and orzo, Orzo, Orzo recipes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 579kcal
Author: Alida Ryder
Servings: 6

Ingredients

  • 8 chicken thighs
  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • 1 tsp dried oregano
  • cups orzo
  • 1 cup white wine
  • cups chicken stock
  • 1 tsp salt
  • ½ tsp pepper
  • 400 g (14oz) artichokes drained and halved
  • 1 cup grated cheese
  • ½ cup cream

Instructions

  • Pat chicken thighs dry with paper towels.
  • Season the chicken generously on both sides with salt and pepper. 
  • In a large skillet or pan (I like using a saute pan for this recipe), place the chicken thighs, skin-side down.
  • Place the pan over medium-high heat and allow the chicken to brown for 8-10 minutes, checking regularly, then flip over. Cook the chicken for another 5 minutes on the other side then remove from the pan and set aside. 
  • In the same pan, add the onion, garlic and herbs and cook for a minute then pour in the white wine.
  • Allow the wine to reduce while scraping the bottom of the pan to release all the golden bits.
  • Add the orzo and chicken stock then stir in the cream and artichokes. Place the chicken back on top of the orzo. 
  • Place the pan in a hot oven, preheated to 200°C/390°F and allow to bake for 10-15 minutes until the orzo and chicken thighs are cooked through. 
  • Remove the chicken from the orzo then stir in the cheese.
  • Adjust seasoning if necessary then serve the orzo with the chicken.

Nutrition

Calories: 579kcal | Carbohydrates: 44g | Protein: 64g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 173mg | Sodium: 897mg | Potassium: 1063mg | Fiber: 5g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 15mg | Calcium: 184mg | Iron: 4mg

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