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–+ servings
Creamy Ricotta Chicken and Orzo Skillet

Delicious Creamy Ricotta Chicken and Orzo Skillet Wonders

This Creamy Ricotta Chicken and Orzo Skillet is a one-pot meal that offers comfort and effortless cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Extra Virgin Olive Oil For sautéing chicken and vegetables
  • 1 pound Chicken Breast Cut into 1-inch cubes
  • 1 teaspoon Kosher Salt Enhances flavor
  • 1 teaspoon Black Pepper Adds mild heat
  • 1 tablespoon Italian Seasoning For authentic flavor
  • 1/4 teaspoon Crushed Red Pepper Flakes Optional for a hint of spice
  • 3 cloves Garlic (minced) For aromatic flavor
  • 2 medium Shallots (sliced) Contributes sweetness
  • 8 ounces Baby Bella Mushrooms (sliced) Adds earthiness
  • 4 cups Baby Spinach Provides nutrients and color
  • 1 cup Orzo Pasta (uncooked) Main carbohydrate
  • 1 cup Dry White Wine De-glazes the pan
  • 2 cups Low Sodium Chicken Broth Adds depth and moisture
  • 1 tablespoon Lemon Zest & Juice For brightness and acidity
  • 1 cup Ricotta Cheese Can substitute with dairy-free ricotta
  • 1 cup Shredded Mozzarella Optional topping for creaminess
  • 1/4 cup Basil Leaves Fresh garnish

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare chicken by cutting it into 1-inch cubes.
  2. In an oven-safe skillet, heat olive oil over medium-high heat and brown the chicken for about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
  3. Add minced garlic, sliced shallots, and baby Bella mushrooms to the skillet and sauté for 4-5 minutes until softened.
  4. Stir in baby spinach and cook for an additional 2-3 minutes. Pour in the dry white wine, scraping browned bits from the pan.
  5. Add uncooked orzo, chicken broth, lemon zest, lemon juice, and a pinch of salt. Bring to a gentle simmer for 2-3 minutes.
  6. Return browned chicken to the skillet and top with dollops of ricotta cheese.
  7. Bake in the preheated oven for 15 minutes until cheese is bubbly and orzo is tender.
  8. Let rest for 3-5 minutes, then garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This dish can be made dairy-free by swapping the ricotta cheese. Consider adding seasonal vegetables for variation.

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