This post may contain affiliate links. Please read our disclosure policy.

This Creamy Ricotta Chicken and Orzo Skillet is my take on a white chicken lasagna and y’all, 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.

Creamy Ricotta Chicken and Orzo Skillet in white skillet with cups, plates and utensils scatter around it.

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! As seen with my Creamy One-Pot Lemon Feta Chicken with Orzo and Spinach, Artichoke, and Chicken Orzo Skillet.

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
Creamy Ricotta Chicken and Orzo Skillet with spoon in it scooping it out.

step-by-step:

Step one: 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!

Step two: Start the orzo

In the same skillet you used to brown the chicken, saute the veggies then add the orzo along with the broth, seasonings, and ricotta cheese.

Creamy Ricotta Chicken and Orzo Skillet in white pan with spoon in it.

Step three: 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!

Step four: 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!

Side angle of Creamy Ricotta Chicken and Orzo Skillet with spoon scooping it out.

recipe FAQs:

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!

Creamy Ricotta Chicken and Orzo Skillet plated on two plates with skillet peeking in.

More Orzo Recipes:

Creamy One-Pot Lemon Feta Chicken with Orzo

Spinach, Artichoke, and Chicken Orzo Skillet

Skillet Orzo and Feta Fish

Mediterranean Orzo and Chickpea Stuffed Bell Peppers

I hope this Creamy Ricotta Chicken and Orzo Skillet brings you all the same, nostalgic flavors of white chicken lasagna! Comment below once you serve this!

Creamy Ricotta Chicken and Orzo Skillet in white pan with spoon in it.
4.93 from 26 votes

Creamy Ricotta Chicken and Orzo Skillet

Dairy-Free (if modified)
Total: 45 minutes
Servings: 4

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; I like Kite Hill brand)
  • 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 (I use a 3.5 qt braiser) 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.

Nutrition

Calories: 636kcal, Carbohydrates: 38g, Protein: 43g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 113mg, Sodium: 1232mg, Potassium: 1153mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3373IU, Vitamin C: 11mg, Calcium: 320mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4
Calories: 636

Photography by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. 5 stars
    I made this and it was far better than I could have imagined! Definitely recommend! For the Italian seasoning, I did 1/2 tsp basil and 1/2 tsp oregano. I did have to bake it for 25 minutes rather than 15 so that it was no longer super watery and the cheese was browned.

  2. I’m making this for Halloween dinner tonight and just want to double check that you do not cover the pan when it goes in the oven. Than I you

  3. 4 stars
    When Alex posts a new recipe I know what’s for dinner!

    This was soo so good! My husband doesn’t love the texture of mushrooms so I finely chopped 4 oz and subbed orzo for small elbows since that is what I had on hand. Definitely on our remake list 🙂