Hey y’all! If you’re looking for a soul-warming, downright delicious dinner that checks every box – creamy, cheesy, saucy, and super easy – this One Pan Ricotta Chicken and Orzo Skillet is the answer. With golden seared chicken, tender orzo, and dollops of fluffy ricotta all simmered together in a skillet, the result is an irresistible meal perfect for cozy weeknights, special gatherings, or just making dinner a little extra. Let’s get cooking!
Why You’ll Love This
- Quick and easy cleanup: Everything cooks in one pan – less mess, more flavor!
- Delightful creamy texture: The ricotta adds luscious richness to each bite without being heavy.
- Big flavor payoff: Garlic, herbs, and parmesan give this skillet meal tons of mouthwatering taste.
- Perfect for family or guests: Impressive enough for entertaining, simple enough for busy nights.
- Customizable: Easily swap in your favorite veggies or make it gluten-free if needed!
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (about 3-4 breasts), cut into large chunks
- 1 1/4 cups dry orzo pasta
- 1 cup ricotta cheese
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup baby spinach, roughly chopped
- Fresh basil, for garnish
Directions
Step 1: Sear the chicken
Pat the chicken pieces dry and season with half the salt, pepper, and Italian seasoning. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high. Sear chicken for 3-4 minutes per side, until deeply golden but not cooked through. Remove to a plate.
Step 2: Sauté Onion & Garlic
Add diced onion to the skillet and sauté for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Orzo
Add dry orzo to the skillet, tossing to coat in the oil and aromatics. Pour in the chicken broth and milk, scraping up any golden bits from the bottom. Bring to a simmer and cook, stirring occasionally, for 7-8 minutes, until orzo is just al dente.
Step 4: Combine Everything & Bake
Return the chicken (along with any juices) to the pan, nestling into the orzo. Dollop ricotta in generous spoonfuls over the top, then sprinkle with parmesan. Scatter in the chopped spinach and crushed red pepper flakes. Cover with a lid or foil and transfer skillet to a preheated 400°F (200°C) oven. Bake for 15 minutes, until chicken is cooked through and orzo is creamy.
Step 5: Serve
Remove from oven and let sit uncovered for 5 minutes. Garnish generously with fresh basil before serving warm.
Notes
- Searing the chicken first gives it tons of savory flavor and prevents it from drying out.
- Stir the orzo occasionally while simmering to avoid sticking on the bottom.
- Don’t skip the rest time after baking – it helps the sauce thicken up.
Variations
- Lemon Herb: Add zest of 1 lemon and extra fresh thyme to the orzo before baking.
- Veggie-packed: Stir in sautéed zucchini or bell peppers with the spinach.
- Spicy version: Increase crushed red pepper to 1 teaspoon and add a pinch of smoked paprika.
Required Equipment
- Large oven-safe skillet or braiser (12-inch recommended)
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil or skillet lid
Storage Instructions
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or milk to loosen the sauce if needed. This dish does not freeze well due to the ricotta and dairy.
Serving Suggestions
- Pair with a crisp green salad and some crusty bread for a complete meal.
- Serve with roasted veggies like asparagus or broccoli on the side.
- Enjoy with a glass of Pinot Grigio or sparkling water with lemon!
Pro Tips
- Cut chicken into even chunks for uniform cooking and juicy results.
- Let the skillet cool for 5 minutes before serving so flavors meld.
- Don’t be shy with the parmesan and fresh herbs for next-level flavor!
FAQ
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work beautifully and add even more juiciness.
Can I make this recipe ahead of time?
You can prep ingredients in advance, but for best texture, assemble and cook just before serving.
Is there a dairy-free version?
You can use dairy-free ricotta and plant milk, but the flavor and texture will change slightly.
Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (about 3-4 breasts), cut into large chunks
- 1 1/4 cups dry orzo pasta
- 1 cup ricotta cheese
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup baby spinach, roughly chopped
- Fresh basil, for garnish
Instructions
-
1Pat the chicken pieces dry and season with half the salt, pepper, and Italian seasoning. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high. Sear chicken for 3-4 minutes per side, until deeply golden but not cooked through. Remove to a plate.
-
2Add diced onion to the skillet and sauté for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
-
3Add dry orzo to the skillet, tossing to coat in the oil and aromatics. Pour in the chicken broth and milk, scraping up any golden bits from the bottom. Bring to a simmer and cook, stirring occasionally, for 7-8 minutes, until orzo is just al dente.
-
4Return the chicken (along with any juices) to the pan, nestling into the orzo. Dollop ricotta in generous spoonfuls over the top, then sprinkle with parmesan. Scatter in the chopped spinach and crushed red pepper flakes. Cover with a lid or foil and transfer skillet to a preheated 400°F (200°C) oven. Bake for 15 minutes, until chicken is cooked through and orzo is creamy.
-
5Remove from oven and let sit uncovered for 5 minutes. Garnish generously with fresh basil before serving warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
650 caloriescal
Protein:
55 gg
Fat:
25 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
50 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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