Description
This Creamy Ricotta Chicken and Orzo Skillet is a delightful one-pan meal that combines tender chicken, orzo pasta, earthy mushrooms, and spinach in a creamy ricotta cheese sauce, topped with melty mozzarella and fresh basil.
Ingredients
Units
Scale
For the Chicken:
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast, 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 baby spinach packed
- 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
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk ricotta cheese (sub dairy-free ricotta for dairy-free; I like Kite Hill brand)
- 1 cup shredded mozzarella (omit for dairy-free or use dairy-free cheese)
- 1/4 cup thinly sliced basil leaves for serving
Instructions
- 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. Cook until golden brown. Transfer to a plate.
- Cook the Orzo: Cook garlic, shallot, and mushrooms until softened. Add spinach, white wine, orzo, broth, lemon zest, lemon juice, salt, and ricotta. Simmer, then add chicken back to the skillet. Top with mozzarella. Bake at 375℉ for 15 minutes.
- To Serve: Top with basil and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
