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Creamy Ricotta Chicken and Orzo Skillet Recipe

Creamy Ricotta Chicken and Orzo Skillet Recipe
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★★★★★

5 from 15 reviews

This Creamy Ricotta Chicken and Orzo Skillet is a comforting one-pan meal that combines tender, seasoned chicken with flavorful orzo pasta cooked in a luscious blend of ricotta, mozzarella, spinach, mushrooms, and a hint of lemon. The dish is baked to bubbly perfection, making it a hearty yet elegant dinner option that’s easy to prepare and full of vibrant flavors.

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 (or dairy-free ricotta alternative)
  • 1 cup shredded mozzarella cheese (omit or substitute for dairy-free)
  • ¼ cup thinly sliced fresh basil leaves for serving

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the skillet dish.
  2. Brown the Chicken: In a large oven-safe skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the cubed chicken breasts, seasoning them with kosher salt, black pepper, Italian seasoning, and crushed red pepper flakes. Toss to combine well, then spread the chicken in a single layer. Cook, tossing occasionally, until the chicken is golden brown on the outside but not fully cooked through. This initial browning adds flavor and color. Remove the chicken from the skillet and set aside on a clean plate.
  3. Cook Orzo Mixture: In the same skillet, add minced garlic, sliced shallots, and baby bella mushrooms. Cook while tossing occasionally until the mushrooms soften and shallots become tender, about 4 minutes. Reduce the heat to medium, then add the packed baby spinach and gently toss until wilted, about 2 minutes.
  4. Add Liquids and Orzo: Pour in the dry white wine, allowing it to reduce by half while cooking for 2 minutes. Stir in the uncooked orzo pasta, then add the low sodium chicken broth, lemon zest, lemon juice, and kosher salt. Stir to combine everything well. Next, add the ricotta cheese to the skillet and stir until smoothly incorporated.
  5. Combine Chicken and Prepare for Baking: Return the browned chicken back into the skillet and toss gently to distribute evenly. Spread the mixture into a single, even layer. Sprinkle shredded mozzarella cheese evenly over the top.
  6. Bake: Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the orzo is fully cooked, tender, and the cheese on top is melted, browned, and bubbly.
  7. Rest and Serve: Remove from the oven and let the skillet rest for 3 to 5 minutes. This helps the sauce settle and thicken further. Finally, garnish with thinly sliced fresh basil leaves before serving.

Notes

  • You can substitute dairy-free ricotta and mozzarella if you prefer a dairy-free version of this recipe.
  • Use a large oven-safe skillet or braiser (around 3.5 quarts) to cook and bake the dish in one pan.
  • Make sure to brown the chicken well for maximum flavor, but do not worry about cooking it fully before baking.
  • If you don’t have dry white wine, substitute with an equal amount of chicken broth plus a splash of white wine vinegar or lemon juice for acidity.
  • Letting the dish rest after baking helps the creamy sauce thicken for better texture.

Nutrition

Keywords: ricotta chicken recipe, creamy chicken and orzo, one pan chicken dinner, baked orzo with chicken, Italian chicken skillet

Find it online: https://tastemadebyclara.com/creamy-ricotta-chicken-and-orzo-skillet-recipe/