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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.
I read some comments about this being a little bland so I ended up using some different spices and before I knew it, it wasn’t Italian anymore. I cooked the chicken with garlic, smoked paprika, and cumin. I added those spices as well as berbere, turmeric, cayenne and coriander to build the base with the shallots and garlic. I swapped mushrooms for zucchini that I cooked first and then folded them in at the end. I didn’t add the cheese topping but the ricotta still worked.
That sounds delicious!
Alex,
I love this recipe, made it earlier this week, and I was making it weekly during the winter months this past year. I’d like to make it for my extended family, but it’ll have to be gluten-free. From what I’ve tried with gluten-free pasta and chickpea pasta, I don’t think they would hold up very well as replacements for the orzo. Do you have any suggestions for what I could replace the orzo with? If I try rice, do you have any advice for altering the recipe to allow the rice to cook through?
Thank you!
You could find another small shaped, gluten free pasta to sub: Jovial makes a Gluten Free Stelline Pasta!
DeLallo makes a gluten free orzo that I’ve used many times – you can find it on Amazon
Good to know!
Excellent and easy, Thanks
glad you liked it!
Made this tonight and it was absolutely delicious!! Thank you for another amazing dinner recipe!
This is absolutely amazing! Perfect blend of flavors! Definitely going in my rotation!
glad you enjoyed this one!
love love love this recipe, but quick question
are you able to use frozen spinach in this? Have so much in the freezer that i am trying to use up!
Hi Ali, I put 2 cups of frozen spinach, worked out beautifully.
Delicious, quick, and easy! Perfect weeknight meal. I let cool 15 minutes but still had too much liquid. I plan to use a little less chicken broth next time
Thanks for this delicious recipe!
This was absolutely delicious. The directions to cook the orzo were a bit confusing, but live and learn. I served mine with chopped fresh rosemary as I didn’t have basil and it was perfect.
Terrific easy one pot recipe that is full of flavor. Served it with sautéed zucchini.
I think simply doubling all the ingredients for a “2X” batch is a mistake. There is way too much liquid, which can happen in a casserole. Possibly use 3 cups broth instead of 4? The flavor is good, and the whole thing is pretty simple.