Creamy Ricotta Chicken and Orzo Skillet

🍽️ Ingredients (Serves 4)

Chicken:

• 2 tablespoons extra-virgin olive oil

• 1 lb boneless, skinless chicken breast, cut into 1″ cubes

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes

Orzo + Veggie Base:

• 2 garlic cloves, minced

• 1 large shallot, halved and thinly sliced

• 8 oz baby bella mushrooms, thinly sliced

• 4 cups packed baby spinach

• 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

Creamy Finish & Toppings:

• ¾ cup whole‑milk ricotta cheese (or dairy‑free version)

• 1 cup shredded mozzarella (omit or use dairy‑free, if needed)

• ¼ cup thinly sliced fresh basil for garnish

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🍳 Instructions

1. Preheat oven to 375 °F.

2. Brown the chicken – Heat oil in an oven-safe skillet over medium-high heat. Toss the chicken in salt, pepper, Italian seasoning, and red pepper flakes. Cook in a single layer until golden brown (not fully cooked), about 5–7 minutes. Remove and set aside

3. Sauté aromatics & mushrooms – In the same skillet add garlic, shallot, and mushrooms. Cook for ~4 minutes until mushrooms soften and shallot is tender. Stir in spinach and cook until just wilted (~2 minutes)

4. Deglaze & build sauce – Pour in white wine and cook until reduced by half (~2 minutes). Add orzo, chicken broth, lemon zest and juice, salt, and ricotta. Stir until well combined. Return chicken to skillet and distribute mixture evenly. Sprinkle mozzarella on top

5. Bake – Transfer skillet to the oven and bake ~15 minutes, until orzo is tender and cheese is golden and bubbly

6. Rest & serve – Let it rest 3–5 minutes to thicken. Garnish with fresh basil and enjoy

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❓FAQs & Tips

Can I make this dairy-free?
Yes—use dairy-free ricotta and either omit the mozzarella or use a dairy-free shredded cheese version

Why let it rest after baking?
Resting allows the sauce to thicken as it cools slightly; it also prevents burns and improves texture

Wine substitution?
If you don’t have white wine, you can substitute with extra chicken broth, though wine adds depth of flavor

How to avoid mushy orzo?
Don’t overcook orzo—cook until al dente. It continues absorbing liquid while resting, so aim for just tender during baking

Can I prep this ahead?
Yes—cook through orzo and chicken, refrigerate for up to 2 days. When ready, reheat gently, adding a splash of broth or cream to loosen sauce

Healthy swaps / variations?

• Use half‑and‑half or low‑fat ricotta to lighten up

• Swap spinach for kale or arugula

• Add sun‑dried tomatoes or sautéed chickpeas for variety

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💡 Pro Tips for Flavor Boost

• Golden crust: Make sure the chicken is well-seared for maximum flavor.

• Zesty lift: Fresh lemon juice and zest brighten the creamy richness.

• Crispy topping: For extra color and crisp, broil the skillet for the last 1–2 minutes.

• Finish with basil: Adds fresh aroma and a lovely pop of color

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✅ Summary

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🤔 Your Questions?

Curious about portion sizes, making it gluten-free, sides that pair well, or nutritional info? I’d be happy to answer.
Serve it with a crisp green salad or garlic bread for a complete dinner!