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Creamy Chicken Orzo with Artichokes – Half Baked Harvest Recipe

Chicken Orzo
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Discover a delicious Half Baked Harvest recipe with tender chicken, orzo, and artichokes. Perfect for a comforting, flavorful meal any night!

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 cup orzo pasta
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 2 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Juice of 1 lemon

Instructions

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano. Sear the chicken for about 5-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.
  • In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
  • Add the orzo to the skillet, stirring it with the onions and garlic. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and let it cook for about 10 minutes.
  • Fold in the chopped artichokes, cherry tomatoes, and dried thyme. Continue cooking for another 5-7 minutes until the orzo is al dente.
  • Toss in the fresh spinach and grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into the dish.
  • Slice the cooked chicken and lay it over the orzo mixture. Drizzle with lemon juice and serve hot.

Nutrition

Find it online: https://sccrim.com/delicious-chicken-orzo-for-a-perfect-meal/