One Pan Chicken Artichoke Orzo
This dinner was totally thrown together but turned out so good. I mean who doesn't love orzo?!? Plus you can make this one in 30 minutes :)
This One Pan Chicken Artichoke Orzo is the kind of dinner that started as a 'throw together what is in my fridge' experiment and ended up so good that it earned permanent rotation status. Tender pan-seared chicken in a creamy orzo with sauteed onions, garlic, thyme, marinated artichoke hearts, and a splash of white wine. All in one pan, in 30 minutes, with restaurant-quality results.
I love this recipe because it hits all the notes of a fancy date-night dish (creamy, herby, slightly tangy from the artichokes, savory chicken) with techniques that are actually easy to execute. The chicken is seared first to develop a crust and removed, then finished in the orzo at the end so it stays perfectly juicy. The orzo cooks IN the broth and wine, which means it absorbs all that flavor as it tenderizes. The artichokes add the perfect briny pop in every bite.
The white wine deglaze step is what takes this dish from good to great. After the orzo toasts in the butter and herbs for a minute, you pour in the wine and let it cook down. This lifts all the brown bits off the bottom of the pan and concentrates them into the sauce. Then chicken broth, the marinated artichoke hearts at the end, and a generous splash of heavy cream create this incredible silky risotto-style finish.
Serve with a generous sprinkle of fresh-grated parmesan and a green vegetable on the side. This works as a weeknight dinner that feels elevated, a date-night dinner for two (just halve the recipe), or a dinner party main that lets you spend more time with guests and less time at the stove. Let's make it.
📝 Ingredients
- 1 pack of chicken breast, trimmed and cut in 1/2 if large
- Salt/pepper/ garlic powder
- Extra virgin olive oil
- 4 TBSP butter
- 1 yellow onion, diced
- 3 cloves garlic, grated, OR 1 TBSP of jarlic or granulated garlic
- 2 to 3 tsp dried thyme
- 1 cup orzo
- 3/4 cup white cooking wine
- 1 1/2 cups chicken broth
- 1 can drained marinated artichoke hearts
- 1 cup heavy cream
- Parmesan cheese, grated for topping
👩🍳 Directions
- 1
Season Chicken on both sides with Salt/Pepper/Garlic Powder to your preference.
- 2
Heat 2 TBSP olive oil in a skillet on medium high heat. When oil is hot, add your chicken and cook for 3 minutes on high on both sides. When there is one minute left, add in 2 TBSP butter to the pan and coat the chicken in the melted butter for the final minute, then remove chicken from pan and set to the side (the chicken is not done cooking yet!).
- 3
Turn heat to medium, add 2 more TBSP of butter to the pan and when melted add in onion, garlic, and thyme. Stir to combine and cook for 2 minutes. Add orzo to the pan and stir/cook for 1 minute.
- 4
Turn back up heat to medium high, add in white wine and cook down for 1 minute, then add chicken broth and let simmer for 5 minutes. Stir. Reduce heat to medium, then simmer for 5 more minutes, adding the drained artichokes in at the final minute of cooking.
- 5
Add in heavy cream, then the chicken/juices from the plate and push the chicken down under the orzo to finish cooking for 5 minutes.
- 6
Taste test to see if you need to add any additional seasoning, serve, top with Parmesean cheese and enjoy!
Ingredient Notes & Substitutions
Chicken breasts: 1 pack of boneless skinless breasts, trimmed and cut in half if large. About 1 to 1.5 pounds total.
Salt, pepper, garlic powder: Generous amounts for seasoning the chicken.
Extra virgin olive oil: 2 tablespoons for searing the chicken.
Butter: 4 tablespoons divided. 2 for finishing the chicken, 2 for the orzo base.
Yellow onion: One yellow onion, diced.
Garlic: 3 cloves grated or minced. Or 1 tablespoon jarred minced garlic or granulated garlic.
Dried thyme: 2 to 3 teaspoons. Earthy herbaceous flavor that pairs beautifully with chicken and artichokes.
Orzo: 1 cup. The small rice-shaped pasta that cooks like risotto.
White cooking wine: 3/4 cup. Or use a dry drinking white like sauvignon blanc or pinot grigio. Sub extra broth if needed.
Chicken broth: 1.5 cups. Low-sodium for control over salt.
Marinated artichoke hearts: One can or jar, drained. About 12 to 14 ounces.
Heavy cream: 1 cup. This gives the orzo its silky creamy finish.
Parmesan cheese: Grated, for topping. Fresh-grated melts smoother than pre-shredded.
How to Store, Reheat & Freeze
Store leftovers in an airtight container in the fridge for up to 3 days. The orzo continues to absorb broth and cream as it sits, so the dish thickens up. When reheating, add a splash of chicken broth or cream to loosen the sauce. Reheat gently on the stove or in the microwave for 1 to 2 minutes.
Freezing is not recommended. Cream-based dishes can break when thawed, and orzo gets gummy. Make fresh and enjoy within 3 days.
What to Serve With Chicken Artichoke Orzo
This dish is a complete one-pan meal with chicken, pasta, and vegetables built in. A simple side salad with vinaigrette or roasted green vegetable balances the richness. Roasted asparagus, sauteed broccolini, or a Caesar salad all pair beautifully. Warm crusty bread or garlic bread for sopping up the creamy sauce. For wine, the same wine you cooked with (a dry white like sauvignon blanc or pinot grigio) is perfect. For a dinner party, finish with tiramisu or panna cotta.
💡 Tips for Success
- Season the chicken on both sides with salt, pepper, and garlic powder before cooking. Layered seasoning at every step is what builds restaurant-quality flavor.
- Sear the chicken for 3 minutes per side at high heat. This builds the brown crust that flavors the entire pan. The chicken will not be cooked through yet, which is intentional.
- Finish the chicken in butter for the last minute of searing. The butter adds richness and helps the seasoning stick. Then remove from the pan to rest while you build the orzo.
- Saute the onion, garlic, and thyme in the leftover butter and chicken juices. This is layering more flavor. Letting them soften for 2 minutes brings out their sweetness.
- Toast the orzo for 1 minute in the butter and aromatics before adding liquid. This toasting step adds a nutty depth you cannot get any other way.
- Use white cooking wine or a dry drinking wine like sauvignon blanc or pinot grigio. Sweet wines change the flavor profile. If you do not cook with wine, use an extra 3/4 cup of chicken broth.
- Add the marinated artichoke hearts in the LAST MINUTE of broth simmering. Adding them too early can make them mushy. Last-minute addition keeps them tender but intact.
- Push the chicken back into the orzo so it can finish cooking. The orzo continues to thicken around it for the last 5 minutes.
❓ Frequently Asked Questions
What is orzo?
Orzo is a small rice-shaped pasta. It cooks like rice but tastes like pasta. Find it in the pasta aisle of any grocery store. It is genuinely one of my favorite pasta shapes because it cooks fast and absorbs flavor beautifully.
What kind of artichoke hearts should I use?
Marinated artichoke hearts from a jar (not canned in water). The marinade has herbs, garlic, and oil that add tons of flavor. Drain them before adding.
Can I use chicken thighs?
Yes. Boneless skinless thighs work great and stay juicier. Sear the same way.
Can I make this without wine?
Yes. Use an extra 3/4 cup of chicken broth in place of the wine, plus 1 tablespoon of fresh lemon juice for a similar acidity. The dish is still excellent.
Can I add other vegetables?
Absolutely. Mushrooms (sauteed with the onions), spinach (stirred in with the cream), or sun-dried tomatoes (added with the artichokes) all work great.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. The orzo absorbs more liquid as it sits, so leftovers thicken up. Add a splash of broth or cream when reheating.
Can I freeze it?
Not recommended. Cream-based pasta dishes can break when frozen and thawed. The orzo also gets a little gummy. Make fresh and enjoy within 3 days.
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