You can never have too many chicken recipes nor can you have too many one pot dinner recipes. Creamy orzo inspired by the flavors of classic spinach artichoke dip loaded with flavorful chicken meatballs is a cozy and healthy dinner that’s ready in 30 minutes. My Creamy Spinach and Artichoke Orzo with Chicken Meatballs is delicious one pot meal you’re sure to love.
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This is a dish that is greater than the sum of it’s parts. Simple homemade chicken meatballs are moist and flavorful with just a handful of ingredients. Cooked together in one pan with creamy orzo loaded with spinach and marinated artichokes this is an easy a delicious one pot meal perfect for any night of the week.
Ingredients
For the meatballs
- 1 pound ground chicken
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
For the Orzo
- 1 tbsp olive oil
- 1 cup orzo
- 2 cups chicken broth
- 1 cup milk
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 oz marinated artichoke hearts chopped
- 2 cups spinach
- 1/2 cup grated parmesan cheese
- 1 tbsp lemon juice
How to Make Spinach and Artichoke Orzo with Chicken Meatballs
Prepare the meatballs. Add the ground chicken, panko breadcrumbs, parmesan cheese, egg, garlic powder, onion powder, salt and pepper to a large bowl. Using your hands mix until just combined. Using a cookie scoop or spoon form the meatballs (you should get 14-16 meatballs). Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 3-4 minutes on each side. Remove the meatballs from the pan and set aside (they will not be fully cooked yet).
Add the remaining 1 tbsp of olive oil and the orzo, cook the orzo for 1 minute or until lightly toasted. Add in the chicken broth,milk, salt and pepper and simmer for 5 minutes. Once half of the liquid has been absorbed stir in the artichoke hearts and spinach, and nestle in the chicken meatballs. Cook for an additional 4-5 minutes, stirring occasionally to keep the orzo from sticking to the bottom of the pan. Once most of the liquid is absorbed stir in the rest of the parmesan and lemon juice. Divide among 4 plates and serve as desired.
If you like this Spinach and Artichoke Orzo with Chicken Meatballs be sure to take a look at some of my other recipes!
Chicken with Rice, Leeks and Mushrooms
Paella with Chicken and Chorizo
Crispy Chicken Thighs with Mushrooms
If you make this Spinach and Artichoke Orzo with Chicken Meatballs please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Creamy Spinach and Artichoke Orzo with Chicken Meatballs
Equipment
- 1 Large Skillet
- 1 large mixing bowl
Ingredients
For the meatballs
- 1 pound ground chicken
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
For the Orzo
- 1 tbsp olive oil
- 1 cup orzo
- 2 cups chicken broth
- 1 cup milk
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 oz marinated artichoke hearts chopped
- 2 cups spinach
- 1/2 cup grated parmesan cheese
- 1 tbsp lemon juice
Instructions
- Prepare the meatballs. Add the ground chicken, panko breadcrumbs, parmesan cheese, egg, garlic powder, onion powder, salt and pepper to a large bowl. Using your hands mix until just combined. Using a cookie scoop or spoon form the meatballs (you should get 14-16 meatballs).
- Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 3-4 minutes on each side. Remove the meatballs from the pan and set aside (they will not be fully cooked yet.
- Add the remaining 1 tbsp of olive oil and the orzo, cook the orzo for 1 minute or until lightly toasted. Add in the chicken broth,milk, salt and pepper and simmer for 5 minutes. Once half of the liquid has been absorbed stir in the artichoke hearts and spinach, and nestle in the chicken meatballs.
- Cook for an additional 4-5 minutes, stirring occasionally to keep the orzo from sticking to the bottom of the pan. Once most of the liquid is absorbed stir in the rest of the parmesan and lemon juice. Divide among 4 plates and serve as desired.
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