Creamy Ricotta Chicken And Orzo Skillet
A comforting one-pot meal combining chicken, orzo, and creamy ricotta.
Equipment
- Oven-safe skillet Ensure it's large enough to hold all ingredients.
Ingredients
Main 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 cloves garlic, 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 No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 2 cups low sodium chicken broth
- 1 /2 lemon, zest
- 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, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken cubes, kosher salt, black pepper, Italian seasoning, and crushed red pepper flakes. Toss to combine and spread the chicken into a single layer. Cook until golden brown, about 5-7 minutes. The chicken doesn’t need to be fully cooked at this stage. Transfer the chicken to a clean plate and set aside.
- In the same skillet, add the minced garlic, sliced shallots, and mushrooms. Cook, tossing occasionally, until the mushrooms soften and the shallots are tender, about 4 minutes.
- Reduce the heat to medium and add the baby spinach. Cook gently, tossing until just wilted, about 2 minutes.
- Pour in the non-alcoholic white wine and cook until reduced by half, about 2 minutes.
- Stir in the uncooked orzo, then add the chicken broth, lemon zest, lemon juice, and kosher salt. Mix well, then fold in the ricotta cheese until combined. Bring the mixture to a simmer and return the cooked chicken to the skillet. Toss everything together and spread it into a single layer. Top with shredded mozzarella.
- Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the orzo is tender and the cheese is golden and bubbly.
- Once done, remove from the oven and let it rest for 3 to 5 minutes to allow the sauce to thicken.
- Garnish with fresh basil, serve, and enjoy your delicious Chicken and Orzo Bake!
Notes
For added flavor, consider using vegetable broth instead of chicken broth. You can substitute the baby bella mushrooms with any mushrooms of your choice. Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.