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Creamy Ricotta Chicken and Orzo Skillet Recipe
Ben Carraoli

Creamy Ricotta Chicken and Orzo Skillet Recipe

The first time I made this Creamy Ricotta Chicken and Orzo Skillet, I wasn’t sure what to expect, but wow, it ended up being unforgettable! The tender chicken, creamy ricotta, and perfectly cooked orzo all come together in one pan for a comforting and elegant dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 636
Ingredients Method

Ingredients
  

  • For the Chicken
  • 2 tbsp extra virgin olive oil: Helps create a golden sear on the chicken.
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes: Tender and perfect for soaking up all the delicious sauce.
  • 1 tsp kosher salt: Enhances the natural flavors of the chicken.
  • ½ tsp black pepper: Adds a touch of heat and depth.
  • 1 tsp Italian seasoning: Brings earthy herby flavors to the chicken.
  • ½ tsp crushed red pepper flakes: Offers a mild spicy kick.
  • For the Orzo
  • 2 garlic cloves minced: Infuses the dish with bold flavor.
  • 1 large shallot halved and thinly sliced: Adds a delicate, sweet oniony taste.
  • 8 oz baby Bella mushrooms sliced: Earthy mushrooms add heartiness to the skillet.
  • 4 cups baby spinach packed: A fresh way to sneak in extra nutrients.
  • 1 cup uncooked orzo pasta: The star of this creamy masterpiece.
  • ½ cup dry white wine: Deglazes the pan and brings acidity to balance the dish.
  • 2 cups low-sodium chicken broth: Provides liquid for perfectly cooked orzo while adding extra flavor.
  • Zest of ½ lemon: Adds brightness and a subtle citrus aroma.
  • 1 tbsp freshly squeezed lemon juice: Enhances the zingy fresh flavor.
  • ½ tsp kosher salt: Brings balance to the flavors.
  • ¾ cup whole milk ricotta cheese: The key ingredient for that luscious creaminess.
  • 1 cup shredded mozzarella cheese: Melts to golden perfection on top.
  • ¼ cup thinly sliced basil leaves: For garnish and a pop of freshness.

Method
 

  1. Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Season the cubed chicken with salt, pepper, Italian seasoning, and red pepper flakes. Sear the chicken in a single layer until golden brown on all sides. It doesn’t need to be fully cooked yet! Once done, remove it and set it aside.
  2. Using the same skillet, sauté garlic, shallots, and mushrooms for about 4 minutes, or until the shallots turn translucent and the mushrooms soften. Stir in the baby spinach and cook for another 2 minutes until it wilts, adding a beautiful color and texture.
  3. Lower the heat to medium. Add the orzo to the skillet along with the white wine. Let the wine reduce by half (about 2 minutes). Stir in chicken broth, lemon zest, lemon juice, and salt. Add the ricotta cheese, stirring to create a creamy, dreamy base.
  4. Return the seared chicken to the skillet, mixing it gently with the orzo mixture. Spread shredded mozzarella across the top. Transfer the skillet to the oven and bake for about 15 minutes until the cheese becomes golden and bubbly, and the orzo is perfectly tender.
  5. Once out of the oven, resist the urge to dig in immediately! Rest the dish for 5 minutes so the sauce thickens. Garnish with fresh basil before serving for a boost of color and flavor.