Cheesy One-Pot Chicken and Spinach Artichoke Orzo

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 3 cups chicken broth
• 1 cup heavy cream
• 1 can artichoke hearts, drained and chopped
• 3 cups fresh baby spinach
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon red pepper flakes
• 0 salt and pepper, to taste

Method

1. 1

   Season the chicken pieces with salt, pepper, and garlic powder.

2. 2

   Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6 to 8 minutes, stirring occasionally.

   6:00 · Cook chicken
3. 3

   Remove the chicken to a plate and set aside.

4. 4

   Add the diced onion to the skillet and cook until softened, about 3 minutes.

   3:00 · Soften onion
5. 5

   Stir in the minced garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Add the orzo to the skillet and stir to coat in the oil, toasting lightly for 1 minute.

   1:00 · Toast orzo
7. 7

   Pour in the chicken broth and bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 10 minutes.

   10:00 · Simmer orzo
8. 8

   Return the cooked chicken to the skillet along with the heavy cream and chopped artichoke hearts. Stir to combine and simmer for 2 minutes.

   2:00 · Simmer with cream
9. 9

   Add the spinach and stir until wilted, about 2 minutes.

   2:00 · Wilt spinach
10. 10

    Reduce heat to low and stir in the mozzarella and parmesan cheeses until melted and the sauce is creamy.

11. 11

    Sprinkle in the red pepper flakes and season with additional salt and pepper to taste. Serve hot.