Creamy Spinach Artichoke Chicken & Orzo
Creamy Spinach Artichoke Chicken & Orzo. Think creamy spinach and artichoke dip but combined with chicken Marsala and orzo in one big comfy, cozy skillet. Topped with thyme and fresh cracked black pepper. And who doesn’t love an easy weeknight skillet dinner?!
A cozy chicken skillet to end a not so fun Tuesday at work. Work was definitely not fun today, but how can I complain when I get to end the day with this cozy skillet and a glass of wine? I kinda just can’t.
This skillet is filled with a creamy spinach and artichoke orzo and topped with marsala chicken. Like I said you kind of need to think spinach and artichoke dip, but in the form of a creamy orzo. And we like to go heavy on the crispy fried artichokes to add as much flavor as possible. Top with the marsala chicken, thyme, and pepper for the perfect easy skillet dinner.
At least we are halfway through the week, and like I said I have a lot of exciting plans for the weekend. So, I am super excited that this week is moving along. We have some holiday festivities and birthday celebrations coming up. Today is my brother’s actual birthday. Sadly, he is at college and not here to celebrate. So, we are continuing the celebrations this weekend with a birthday dinner for both him and my mom !!
Happy Tuesday guys !!
Ingredients
1 1/2 pounds chicken cutlets
salt and pepper
1/2 cup flour
1 1/2 teaspoons ground thyme
4 tablespoons olive oil; divided
4 tablespoons butter; divided
1 (12 ounce) jar marinated artichokes; drained
1 shallot; chopped
1 garlic clove; chopped
1 tablespoons fresh thyme leaves
red pepper flakes
1 pound baby spinach leaves
1 cup orzo
3 - 4 cups chicken broth
3/4 cup marsala wine
1 cup heavy cream
juice of 1/2 lemon
1/4 cup parmesan
Directions
Season the chicken with salt and pepper. In a shallow bowl, add the flour and ground thyme. Dredge the chicken in the flour mixture.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter. When the oil shimmers add the chicken cutlets and sear on both sides until golden. Remove the chicken to a plate.
In the same skillet, add the remaining 2 tablespoons of olive oil and the artichokes. Cook undistributed for a few minutes until golden. Add the remaining butter, shallots, garlic, thyme, salt, pepper, and red pepper flakes. Add the spinach and cook for 2 - 3 minutes. Add the orzo and cook for another minute until coated. Pour in the marsala and 2 cups of chicken broth. Cook for approximately 10 minutes, adding more broth as needed, until the orzo is cooked. Pour in the cream and lemon juice. Sprinkle with parmesan and stir to combine.
Add the chicken back to the skillet and simmer for another 5 - 10 minutes until warmed through.
