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why make this recipe
Creamy Ricotta Chicken and Orzo Skillet is a delightful dish that brings comfort food to a new level. With tender chicken, creamy ricotta, and nutritious spinach, it’s not only delicious but also easy to prepare. This one-pan meal is perfect for busy weeknights and impresses family and friends alike. The combination of flavors and textures makes each bite enjoyable. Plus, cooking everything in one skillet minimizes cleanup, making it a win-win for everyone!
how to make Creamy Ricotta Chicken and Orzo Skillet
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 1 large shallot, halved and thinly sliced
- 8 ounces baby bella mushrooms, thinly sliced
- 4 cups packed baby spinach
- 1 cup uncooked orzo pasta
- 1/2 cup dry white wine
- 2 cups low sodium chicken broth
- Zest of 1/2 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 3/4 cup whole milk ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup thinly sliced basil leaves, to garnish
Directions
- Preheat the oven to 375℉.
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken cubes with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Add the chicken to the skillet and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Orzo: In the same skillet, add the minced garlic and sliced shallot. Sauté for 2-3 minutes until fragrant. Add the mushrooms and cook until softened. Stir in the baby spinach and cook until wilted. Then, add the uncooked orzo pasta, white wine, chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the orzo is tender.
- Add Chicken and Cheeses: Return the cooked chicken to the skillet. Stir in the ricotta cheese and shredded mozzarella, mixing until well combined.
- To Serve: Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. Garnish with fresh basil before serving.
how to serve Creamy Ricotta Chicken and Orzo Skillet
This dish can be served directly from the skillet for a casual dining experience. It pairs well with a simple side salad or garlic bread. The creamy texture and comforting flavors make it a fulfilling meal on its own.
how to store Creamy Ricotta Chicken and Orzo Skillet
To store leftovers, let the dish cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Just remember to thaw it in the refrigerator before reheating.
tips to make Creamy Ricotta Chicken and Orzo Skillet
- For extra flavor, consider adding other vegetables such as bell peppers or zucchini.
- Use fresh herbs like thyme or parsley for added freshness.
- Adjust the spice level by adding more or less crushed red pepper flakes, depending on your taste.
variation
You can easily make this dish vegetarian by replacing chicken with chickpeas or tofu. Additionally, feel free to use any type of pasta instead of orzo for a different texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain any excess water before adding it to the skillet.
What can I substitute for ricotta cheese?
Cottage cheese is a great alternative. You can also use cream cheese or a vegan cream cheese if you prefer a dairy-free option.
How can I make this dish gluten-free?
To make it gluten-free, simply use gluten-free orzo pasta and ensure that your chicken broth is gluten-free as well.
Creamy Ricotta Chicken and Orzo Skillet
A delightful one-pan meal featuring tender chicken, creamy ricotta, and nutritious spinach, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
- Diet: None
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 1 large shallot, halved and thinly sliced
- 8 ounces baby bella mushrooms, thinly sliced
- 4 cups packed baby spinach
- 1 cup uncooked orzo pasta
- 1/2 cup dry white wine
- 2 cups low sodium chicken broth
- Zest of 1/2 lemon
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup whole milk ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup thinly sliced basil leaves, to garnish
Instructions
- Preheat the oven to 375°F.
- Brown the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken cubes with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Add the chicken to the skillet and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the orzo: In the same skillet, add the minced garlic and sliced shallot. Sauté for 2-3 minutes until fragrant. Add the mushrooms and cook until softened. Stir in the baby spinach and cook until wilted. Then, add the uncooked orzo pasta, white wine, chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the orzo is tender.
- Add the cooked chicken to the skillet. Stir in the ricotta cheese and shredded mozzarella, mixing until well combined.
- Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. Garnish with fresh basil before serving.
Notes
This dish can be served directly from the skillet and pairs well with a side salad or garlic bread. For extra flavor, consider adding other vegetables or fresh herbs.