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Creamy Ricotta Chicken and Orzo Skillet

Creamy Ricotta Chicken and Orzo Skillet for Cozy Nights

A cozy and comforting dish featuring creamy ricotta, tender chicken, and orzo pasta, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Extra virgin olive oil Adds a rich flavor while keeping the dish moist.
  • 1 pound Boneless, skinless chicken breasts Tender and quick-cooking, these are the heart of your dish.
  • 1 teaspoon Kosher salt Essential for enhancing all the flavors.
  • 1/2 teaspoon Black pepper A dash adds warmth and depth.
  • 1 tablespoon Italian seasoning A blend of herbs that brings an aromatic flair.
  • 1/4 teaspoon Crushed red pepper flakes Sprinkle in some heat to awaken the palate.
  • 4 cloves Garlic Freshly minced for aroma and taste.
  • 1 large Shallot Halved and thinly sliced for sweetness.
  • 8 ounces Baby bella mushrooms Their earthy flavor enriches the dish.
  • 5 ounces Baby spinach Adds nutrition and freshness.
  • 1 cup Uncooked orzo pasta Cooks quickly and absorbs flavors.
  • 1 cup Dry white wine Enhances depth with acidity.
  • 1 cup Low sodium chicken broth Keeps the dish flavorful.
  • 1 tablespoon Lemon zest Brightens the dish with citrus note.
  • 2 tablespoons Freshly squeezed lemon juice Adds a zesty kick.
  • 15 ounces Whole milk ricotta cheese Makes the dish luxuriously creamy.
  • 1 cup Shredded mozzarella Melts to create a gooey topping.
  • 1/4 cup Basil leaves Thinly sliced to garnish.
Optional Toppings
  • 1/4 cup Extra basil leaves Freshly picked for flavor.
  • 1/4 cup Parmesan cheese For an extra layer of richness.

Equipment

  • large oven-safe skillet

Method
 

Preparation Steps
  1. Preheat the oven to 375℉.
  2. Heat the oil in a large, oven-safe skillet over medium-high heat. Add the chicken, salt, pepper, Italian seasoning, and crushed red pepper flakes. Cook until golden brown and tender, about 6-8 minutes, then set aside.
  3. Sauté the garlic, shallots, and mushrooms in the same skillet until softened and shallots are translucent, around 4 minutes.
  4. Add the baby spinach and stir over medium heat until just wilted, about 2 minutes.
  5. Pour in the white wine, stirring and cooking until reduced by half, about 2 minutes.
  6. Combine the orzo into the skillet, tossing well. Add the chicken broth, lemon zest, lemon juice, salt, and ricotta cheese, stirring until combined. Bring to a simmer and add the browned chicken.
  7. Spread the mixture in a single layer in the skillet and top with mozzarella cheese.
  8. Bake for 15 minutes, until orzo is cooked and cheese is brown and bubbly. Allow to rest for 3-5 minutes.
  9. Garnish with basil leaves, serve, and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, store in airtight containers for up to 3 months.

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