Imagine coming home after a long day, craving something comforting but not in the mood for a pile of dishes or a complicated prep. That’s where this dish comes in—Creamy Chicken with Artichokes and Orzo is your weeknight savior. It’s rich, satisfying, and comes together in a single skillet. Even better, it’s versatile enough to serve at a dinner party or enjoy as leftovers the next day. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
In just one pan and under 45 minutes, you’ll create a meal that’s creamy without being heavy, savory with layers of herbaceous flavor, and hearty thanks to that toasted orzo that simmers to perfection. Let’s walk you through how you can make this your new favorite dinner.
📝 What Makes This Recipe a Must-Try?
You’re probably asking yourself, “Do I need another chicken recipe?” The short answer: Yes. And here’s why:
- One skillet = one pan to clean.
- Layers of flavor: from the seared chicken to the briny artichokes and the slightly sweet Marsala.
- Perfectly cooked orzo that absorbs all those savory juices.
- Ready in under an hour with minimal prep.
- It’s easy to customize, based on what you’ve got in the pantry or fridge.
This isn’t just dinner—it’s comfort food that’s also smart cooking.
🧾 Ingredients You’ll Need for Creamy Chicken with Artichokes and Orzo
Before diving in, gather everything you need. Here’s a complete breakdown:
🐔 Chicken & Seasoning
| Ingredient | Amount |
|---|---|
| Chicken cutlets (or breasts) | 4 cutlets or 2 breasts halved |
| Kosher salt | To taste |
| Black pepper | To taste |
| All-purpose flour | 1/4 cup |
| Garlic powder | 1 tsp |
🧈 Cooking Fats
| Ingredient | Amount |
|---|---|
| Extra virgin olive oil | 3 tbsp |
| Salted butter | 3 tbsp |
🥬 Vegetables & Aromatics
| Ingredient | Amount |
|---|---|
| Marinated artichokes | 12 oz, drained |
| Shallot (chopped) | 1 |
| Garlic (minced) | 3 cloves |
| Fresh thyme leaves | 2 tbsp (or 2 tsp dried) |
| Crushed red pepper | Pinch |
🍝 Orzo & Sauce Base
| Ingredient | Amount |
|---|---|
| Dry orzo pasta | 1 cup |
| Chicken broth (low sodium) | 1½ cups |
| Dry Marsala wine | ¾ cup |
| Heavy cream | ¾ cup |
| Lemon juice | 1 tbsp |
🍳 How to Make Creamy Chicken with Artichokes and Orzo
🔪 Step 1: Season and Dredge the Chicken
Start by patting your chicken dry—this helps the coating stick and ensures a golden sear. Season both sides with salt and pepper. In a shallow dish, mix the flour and garlic powder. Dredge each piece in the mixture, shaking off any excess.
🔥 Step 2: Sear the Chicken to Golden Perfection
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, place the chicken in the pan without crowding. Cook for 3–5 minutes per side until browned and cooked through. In the last 2 minutes, add 1 tablespoon of butter to enhance the browning. Remove and set the chicken aside.
🧄 Step 3: Sauté the Artichokes and Aromatics
In the same skillet, add the remaining tablespoon of olive oil. Toss in the drained artichokes and let them sit for 2 minutes untouched to caramelize. Stir in 2 tablespoons of butter, then add the chopped shallot, garlic, thyme, and a pinch of crushed red pepper. Sauté for another 2–3 minutes until aromatic.
🍝 Step 4: Toast the Orzo and Simmer
Stir in the orzo, letting it toast in the butter and aromatics for about 2 minutes. Pour in the Marsala wine to deglaze the pan, scraping up the brown bits at the bottom. Add the chicken broth and bring to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is just tender.
🥄 Step 5: Make It Creamy and Finish the Dish
Once the orzo has absorbed most of the liquid, stir in the heavy cream and lemon juice. Return the chicken to the skillet, nestling it into the creamy orzo. Let everything simmer together for 5 minutes so the flavors can meld and the chicken warms through.
🍽️ How to Serve This Dish Like a Pro
🌿 Garnish Suggestions
- A few fresh thyme leaves
- A sprinkle of lemon zest
- Shaved Parmesan or Pecorino for richness
🥖 Perfect Pairings
Pair your Creamy Chicken with Artichokes and Orzo with:
- A glass of dry white wine (Sauvignon Blanc or Pinot Grigio)
- A crisp green salad with vinaigrette
- Crusty artisan bread or garlic toast
🔄 Variations and Substitutions
You can tweak this recipe to suit what’s in your kitchen or to meet dietary preferences:
- No orzo? Try couscous, arborio rice, or ditalini.
- No Marsala? Use white wine or extra broth.
- Want it lighter? Use half-and-half or coconut milk in place of cream.
- More veggies? Add spinach, cherry tomatoes, or roasted red peppers.
- Dairy-free? Use olive oil instead of butter and unsweetened plant-based cream.
🧊 Storage and Reheating Tips
You’re going to want leftovers, trust us.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce.
- Freezing isn’t ideal due to the cream content, but you can freeze it if you skip the cream and add it fresh when reheating.
❓ FAQ: Creamy Chicken with Artichokes and Orzo
Can I use fresh artichokes instead of marinated?
You can, but they should be cooked and seasoned first. Marinated artichokes offer instant flavor with minimal work.
Is Marsala wine necessary?
Marsala adds depth, but if it’s not on hand, a dry white wine or extra broth works just fine.
Can I make this dish ahead of time?
Yes! Cook the full dish, let it cool, and refrigerate. It reheats beautifully, especially if you stir in a splash of cream or broth before serving.
What’s the best substitute for orzo?
Pearl couscous is the closest in texture. Arborio rice (risotto rice) or small pasta like ditalini can also work.
🧡 Final Thoughts: More Than Just Another Chicken Dinner
You’ve got a lot of chicken recipes in your back pocket—but this one? It’s different. It’s the kind of meal that looks like it took way more effort than it did. It’s indulgent but balanced, elegant but cozy.
By making this Creamy Chicken with Artichokes and Orzo, you’re not just feeding yourself or your family. You’re creating a little moment of peace at the end of a long day. And sometimes, that’s exactly what you need.
💬 Call to Action: Try It Tonight!
Ready to turn a regular evening into something special? Grab your skillet and give this recipe a shot. When you do, don’t forget to:
- 📸 Snap a photo of your dish and share it on social media with #CreamyChickenOrzo
- 💬 Leave a comment below—let us know how it turned out and how you made it your own
- 🔁 Save and share this recipe with a friend who loves easy, cozy meals
Creamy Chicken with Artichokes and Orzo: A One-Pan Comfort Food You’ll Make Again and Again
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
- Discover how to make creamy chicken with artichokes and orzo—an easy, one-pan meal full of comfort and flavor.
Ingredients
- 4 chicken cutlets (or 2 boneless chicken breasts, halved horizontally)
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 12 ounces marinated artichokes, drained
- 1 shallot, chopped
- 3 cloves garlic, finely chopped or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 pinch crushed red pepper flakes
- 1 cup dry orzo pasta
- 1 1/2 cups low sodium chicken broth
- 3/4 cup dry Marsala wine
- 3/4 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Prepare the Chicken:
- Season the chicken cutlets with salt and black pepper. Combine the flour and garlic powder in a shallow dish. Dredge each chicken cutlet in the flour mixture, ensuring it’s fully coated and the flour sticks to the meat.
- Cook the Chicken:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the chicken and sear until golden and cooked through, about 3-5 minutes per side. During the last 2 minutes, add 1 tablespoon of butter to the skillet to brown lightly around the chicken. Remove the chicken and set aside.
- Sauté the Vegetables:
- Using the same skillet, add the remaining 1 tablespoon of olive oil and the drained artichokes. Cook without stirring for 2 minutes until the artichokes start to brown. Add the remaining 2 tablespoons of butter, chopped shallot, chopped garlic, thyme, and a pinch of red pepper flakes. Sauté for 2-3 minutes until the mixture is fragrant.
- Cook the Orzo:
- Stir in the orzo pasta and cook for 2 minutes, just to lightly toast it. Deglaze the pan with Marsala wine, then add the chicken broth. Let it simmer for 10-12 minutes, or until the orzo is al dente.
- Finish the Dish:
- Pour in the heavy cream and stir to combine. Return the chicken to the skillet, add lemon juice, and simmer everything together for an additional 5 minutes, or until the chicken is thoroughly warmed.
- Serve:
- Plate the chicken and creamy orzo. Garnish with additional fresh thyme leaves to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 620 kcal per serving
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