One Pan Artichoke Chicken
with Feta Orzo
Spring Recipe | Kid Friendly
Some dinners just feel like a small victory.
Minimal dishes. Big flavor. The kind of meal that looks like you put in serious effort when really it all came together in one pan while you poured a glass of wine.
This One Pan Artichoke Chicken with Feta Orzo is exactly that kind of dinner. Tender golden chicken, briny artichokes, creamy orzo, and salty feta all cooked together in a single skillet so every bite is layered with flavor. It’s cozy but fresh, rich but balanced — the kind of Mediterranean-inspired dinner you’ll want on repeat.
If you’re looking for an easy one-pan chicken dinner, a Mediterranean chicken recipe, or a comforting orzo skillet meal, this one checks every box.
Why This One-Pan Chicken Dinner Works
Only one pan to cook and clean. This is the kind of recipethat makes weeknight cooking feel effortless.
- Balanced, protein-packed dinner
- Mediterranean flavors everyone loves
- Perfect weeknight meal
- Ready in about 30 minutes
- Great leftovers for lunch
The Flavor Combination That Makes This Dish Special
You’ve got:
- Golden seared chicken for savory depth
- Artichokes for a briny bite
- Orzo pasta that absorbs all the flavor in the pan
- Feta cheese for a salty cream finish
- Garlic and Herbs to bring everything together
When the orzo cooks directly in the same pan as the chicken, it soaks up the juices and becomes incredibly flavorful.
No separate boiling required. But you can certainly cook it seperately – I would say do this if you think there will be leftovers – the gluten free orzo reheats better when separate.
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Perfect for Busy Weeknights!
This recipe is ideal when you need something:
- quick
- comforting
- flavorful
- easy to clean up
- seasonal
Because everything cooks in one pan, it’s perfect for weeknight cooking when time (and dishes) are limited.
What to Serve With Artichoke Chicken Orzo
This dish is satisfying on its own, but if you want to round out the meal:
- Simple green salad
- Roasted asparagus
- Gluten-free bread
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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One Pan Artichoke Chicken with Feta Orzo
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Gluten-Free
Description
This one pan artichoke chicken with feta orzo is an easy Mediterranean-inspired dinner packed with flavor. Perfect for busy weeknights and minimal cleanup.
Ingredients
- 6-10 bone-in (skin on) chicken thighs*
- 1/2 teaspoon each sea salt and black pepper
- 1 cup white wine
- 2 tablespoons salted butter or olive oil
- 1 medium shallot, small diced
- 4-6 garlic cloves, minced
- 1- 1 1/2 cups gluten-free orzo
- 1 teaspoon dried thyme
- 3 cup chicken bone broth
- 1 14 oz jar of grilled or marinated artichokes (drain but reserve 2 tablespoon of jarred liquid)
- 1/4 cup fresh parsley, roughly chopped
- 1/3 cup feta cheese, crumbled
Get Recipe Ingredients
Instructions
- Heat a cast iron or enamel skillet up over medium heat. Sprinkle both sides of the chicken with salt and pepper. When the pan is hot, add the chicken skin side down. Let cook without moving for at least 8 minutes. Flip the chicken over when the skin is nicely brown. Let cook for 6 minutes. Pour in the white wine and turn the heat to low. Bring to a simmer and cook for 2 minutes. Remove the chicken from the pan -set aside on a plate.
- Return the skillet to the heat, stir together the butter/oil, shallot, garlic, orzo and dried thyme. Saute for 2 minutes. Pour in the broth, artichokes and a sprinkle of salt – stir to combine. Bring the mixture up to a simmer or low boil. Stir occasionally for 4 minutes.
- Nestle the chicken thighs into the orzo and broth mixture. Cook for 2 more minutes and then turn the heat off. Garnish with parsley and feta.
Notes
-
Use bone-in skin-on chicken thighs if you can. They stay juicy, add flavor to the orzo, and develop a beautiful golden crust when seared they also reheat great and don’t dry out- if you are doubling this recipe. But chicken breasts work well too if you prefer a leaner option along with boneless chicken thighs – adjust cooking time based on the change.
- For the orzo – I would suggest two things. Cook the orzo in the pan like the above instructions suggest for a richer, creamy risotto like texture or if you want to cook it separate – do so and rinse the orzo slightly with cold water after it cooks. This will help it stay together and not overcook. Gluten-free orzo tends to break down when it’s over cooked – this recipe, cooks it about 2 minutes under the normal time to help prevent this from happening.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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