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Creamy Ricotta Chicken and Orzo Skillet: A One-Pan Wonder for Busy Weeknights

Creamy Ricotta Chicken and Orzo Skillet
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This Creamy Ricotta Chicken and Orzo Skillet is a comforting, one-pan meal that’s perfect for busy weeknights. Tender chicken, flavorful orzo, and a creamy ricotta sauce come together in under an hour. The dish is versatile—you can easily make it dairy-free by using dairy-free ricotta and omitting the mozzarella. Packed with protein, veggies, and whole grains, it’s a balanced meal that’s sure to please the whole family.

Ingredients

Scale

For the Chicken:

  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes

For the Orzo:

  • 2 garlic cloves, minced
  • 1 large shallot, halved and thinly sliced
  • 8 ounces baby bella mushrooms, thinly sliced
  • 4 cups baby spinach, packed
  • 1 cup uncooked orzo pasta
  • ½ cup dry white wine
  • 2 cups low-sodium chicken broth
  • Zest of ½ lemon
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon kosher salt
  • ¾ cup whole milk ricotta cheese (sub dairy-free ricotta for dairy-free)
  • 1 cup shredded mozzarella (omit for dairy-free or use dairy-free cheese)
  • ¼ cup thinly sliced basil leaves, for serving

Instructions

  1. Preheat the Oven:
    Preheat the oven to 375°F (190°C).
  2. Brown the Chicken:
    • Heat olive oil in a large, oven-safe skillet over medium-high heat.
    • Add the chicken, salt, pepper, Italian seasoning, and crushed red pepper flakes. Toss to coat.
    • Spread the chicken in a single layer and cook, tossing occasionally, until golden brown (about 5-6 minutes). The chicken doesn’t need to be fully cooked at this stage.
    • Transfer the chicken to a clean plate and set aside.
  3. Cook the Orzo:
    • In the same skillet, add garlic, shallot, and mushrooms. Cook for 4 minutes, stirring occasionally, until the mushrooms soften and the shallots are tender.
    • Reduce heat to medium, add the spinach, and cook until wilted (about 2 minutes).
    • Pour in the white wine and cook until reduced by half (about 2 minutes).
    • Add the orzo, chicken broth, lemon zest, lemon juice, salt, and ricotta cheese. Stir until well combined.
  4. Combine and Bake:
    • Return the cooked chicken to the skillet and stir to combine. Spread the mixture into an even layer.
    • Sprinkle the top with mozzarella cheese.
    • Transfer the skillet to the oven and bake for 15 minutes, or until the orzo is tender and the cheese is bubbly and golden.
  5. Rest and Serve:
    • Remove the skillet from the oven and let it rest for 3-5 minutes to allow the sauce to thicken.
    • Top with fresh basil and serve warm.

Notes

  1. Use an Oven-Safe Skillet: A cast-iron or stainless steel skillet works best for transferring from stovetop to oven.
  2. Don’t Overcook the Chicken: Brown the chicken just until golden; it will finish cooking in the oven.
  3. Customize the Veggies: Swap spinach for kale or add zucchini for extra nutrition.
  4. Dairy-Free Option: Use Kite Hill or another dairy-free ricotta and skip the mozzarella or use a dairy-free alternative.
  5. Make It Ahead: Prep the ingredients in advance for a quicker cooking process.

Nutrition

Find it online: https://recipes.gernarb.com/creamy-ricotta-chicken-and-orzo-skillet-a-one-pan-wonder-for-busy-weeknights/