This Creamy Ricotta Chicken and Orzo Skillet is a take on a white chicken lasagna, and I tell you; it’s a good one! Browned chicken is paired with a deliciously creamy orzo that is sure to be a hit around your dinner table.
I don’t know about y’all but I grew up on white chicken lasagna. Layers of lasagna noodles with chicken and a spinach cream sauce, what was not to love? With those flavors in mind, I created this orzo skillet that my family cannot get enough of. And I can’t either as this has become one of my favorite methods of cooking!
Ingredients for the Orzo:
You will only need a few simple ingredients for the chicken as the bulk of the flavor comes from the orzo!
- Garlic
- Shallot
- Baby Bella Mushrooms
- Spinach
- Orzo
- Dry White Wine
- Chicken Broth
- Lemon Zest and Juice
- Salt
- Ricotta Cheese
- Mozzarella
- Fresh Basil, for Serving
Step-by-Step:
Brown the chicken:
After you preheat the oven, season and brown your diced chicken in an oven-safe skillet. Your chicken does not need to be cooked through here as it will finish cooking in the oven with the orzo!
Start the Orzo:
In the same skillet you used to brown the chicken, sauté the veggies then add the orzo along with the broth, seasonings, and ricotta cheese.
Bake the skillet:
Once you bring the orzo to a simmer, add the browned chicken to the mixture and spread it into a single layer. While the skillet is already nice and creamy, I love adding mozzarella on top to really help it resemble lasagna!
Rest, garnish, and enjoy!
After your skillet bakes until the cheese is browned and bubbly and the orzo is cooked through, let it rest for about 5 minutes. This allows the sauce to thicken a bit more! Once rested, garnish with basil and enjoy!
Recipe FAQ’s:
Can this recipe be dairy-free?
Yes! This recipe is dairy-free if modified. You can use dairy-free ricotta and either omit the cheese on top of the skillet or use dairy-free shredded cheese.
Do I need to let the skillet rest after it bakes?
Yes! This allows the sauce to thicken a bit. It will be very hot anyway so you will want it to cool slightly prior to serving!
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Creamy Ricotta Chicken and Orzo Skillet
Equipment
- Large Skillet (oven-safe) (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
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 sub dairy-free ricotta for dairy-free
- 1 cup shredded mozzarella omit for dairy-free or use dairy-free cheese
- ¼ cup thinly sliced basil leaves for serving
Instructions
- Preheat the oven to 375℉.
Brown the chicken:
- 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 and toss to combine. Spread the chicken into a single layer and cook, tossing occasionally until the chicken is golden brown. It doesn’t have to be fully cooked, as it will continue to cook in the oven, but you want a nice color to it. Transfer the cooked chicken to a clean plate and set aside.
Cook the orzo:
- Add the garlic, shallot, and mushrooms and continue to cook, tossing occasionally, until the mushrooms begin to soften, and the shallots are tender, about 4 minutes.
- Reduce heat to medium, add the baby spinach and cook, gently tossing, until just wilted, about 2 minutes.
- Add the white wine and cook until reduced by half, about 2 minutes.
- Add the orzo and toss to combine. Add the broth, lemon zest, lemon juice, salt, and ricotta cheese and stir until well combined. Bring to a simmer and add the cooked chicken back into the skillet. Toss until well combined then spread the contents of the skillet into a single layer. Sprinkle the top with the mozzarella.
- Transfer to the oven and bake until the orzo is cooked through and tender and the cheese and brown and bubbly, about 15 minutes. Remove from the oven and let rest for 3 to 5 minutes to allow the sauce to settle and thicken even further.
To serve:
- Top with basil, serve and enjoy!
Notes:
- This recipe is dairy-free if modified! You can use dairy-free ricotta and either omit the cheese on top of the skillet or use dairy-free shredded cheese.
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