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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 for a dish 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 low-lift 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! Everything happens in one skillet, which means that you won’t be left with a ton of clean-up and there’s no fussy layering. While the skillet is already nice and creamy, I love adding mozzarella on top to really help it resemble lasagna!
ingredients:
- Extra Virgin Olive Oil
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Italian Seasoning
- Crushed Red Pepper Flakes
- Garlic Cloves
- Shallot
- Baby Bella Mushrooms
- Baby Spinach
- Orzo
- Dry White Wine
- Low-Sodium Chicken Broth
- Lemon Zest and Juice
- Ricotta Cheese
- Shredded Mozzarella
- Fresh Basil
step-by-step:
Step one: PREHEAT THE OVEN
Preheat the oven to 375℉.
step two: 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.
Step three: Start the orzo
In the same skillet, add the garlic, shallots, and mushrooms and cook, tossing occasionally, until the mushrooms begin to soften and the shallots are tender, about 4 minutes.
step four: add the spinach
Reduce the heat to medium. Add the baby spinach and cook, gently tossing, until just wilted, about 2 minutes.
step five: pour in the wine
Add the white wine and cook until reduced by half, about 2 minutes.
step six: assemble the skillet
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.
step seven: bake until bubbly
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.
Step eight: garnish and serve
Top with basil, serve, and enjoy!
recipe FAQs:
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.
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!
I hope this Creamy Ricotta Chicken and Orzo Skillet gives you the same, nostalgic flavors of white chicken lasagna! Comment below once you serve this!
looking for more cozy chicken recipes? try these!
One-Pan Roasted Chicken Ratatouille
One-Pan Roasted Chicken with Lemony White Beans
Creamy Ricotta Chicken and Orzo Skillet
Creamy Ricotta Chicken and Orzo Skillet
Ingredients
For the Chicken:
- 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
For the Orzo:
- 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
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, shallots, and mushrooms and continue to cook, tossing occasionally, until the mushrooms begin to soften and the shallots are tender, about 4 minutes.
- Reduce the 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
This was delicious! I added 2/3 C marinated artichoke hearts and a bit more herbs because I like a full flavor. I will absolutely make again! My husband and daughter loved it too! Thanks!
so good!! forgot to let it rest because i was so excited to eat it and was like
oh yes this is a bit soupy, then went back for more and it was perfect! always read through the directions i guess 🙂
thanks for the best recipes, Alex!!!
The flavors in this were amazing. The brightness of the lemon and the creaminess of the ricotta were delish. But the cook times and the directions were off. Maybe the directions should specify how much liquid should remain? After 15 min there were pools of liquid and the cheese was just barely melted. By the time I cooked it long enough for it to look right I was rather mushy. I served this to guest and kind of felt embarrassed. The flavors were great but the orzo was pretty mushy.
I feel like this needs some reworking or the directions need to be rewritten. I wonder if cooking it on the stove top would be better and then throw I under the broiler to melt the cheese
Thank you for sharing this! I always appreciate feedback and will certainly take this to heart.
Can this be made ahead (earlier in the day) and baked just before serving?
yes you can definitely do that.
Really good! Used chicken broth in place of white wine otherwise followed the recipe. Cam out great. It is being added to our rotation. Thanks
Thank you, Michelle!
This was amazing! Simple but delicious! Will be on our dinner rotation. Can’t wait to have it again! Kid-friendly and husband approved!
Amazing!! thank you, Alison.
I’m gluten free. Can the orzo be substituted for a gluten free version?
I was wondering if you could sub rice.
Rice wouldn’t be the same liquid ratios and cook time, so it wouldn’t turn out quite right without adjustments made
What can I use instead of spinach?
Baby kale would also work!
Hi- can I omit the wine? I don’t have on hand.
yes you can! It adds some brightness to the dish so maybe a touch more lemon will help balance
Could I substitute goat cheese for the ricotta? If so, should I change the amount?
Just trying to clear out the fridge over here. Thanks Alex!
The ricotta makes it more lasagna-esk. I recommend keeping as is for this recipe even thought goat cheese would be yummy in an orzo dish!