Step 1

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 3-5 minutes per side. Add 1 TBSP butter and cook 2 minutes longer. Remove the chicken from the skillet and set aside.

Step 3

Add the remaining 1 TBSP butter to the now empty skillet. Once melted, add the artichokes. Cook undisturbed for 2 minutes or until golden. Set aside with the chicken.

Step 4

Add the shallots, garlic, and a pinch of salt and pepper to the empty skillet. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes.

Step 5

Add the broth and wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until orzo is just shy of al dente, about 10 minutes.

Step 6

Stir in the cream cheese until melted and combined. Add spinach and stir until wilted. Stir in lemon zest and juice and season with salt and pepper, to taste.

Step 7

Nestle the chicken and artichokes in the orzo and simmer for 5 minutes, or until warmed through. Enjoy!