Creamy Ricotta Chicken and Orzo Skillet

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Introduction:

Creamy, cozy, and bursting with delicate Italian flavors, this Creamy Ricotta Chicken and Orzo Skillet is the perfect one-skillet meal for weeknight dinners or casual entertaining. Tender seared chicken simmers in a creamy ricotta sauce with orzo pasta, fresh herbs, garlic, and parmesan — all finished with a velvety, cheesy finish that will have everyone asking for seconds.

Origin:

While ricotta cheese has deep roots in traditional Italian cooking — used in dishes like lasagna, cannelloni, and stuffed shells — this dish is a modern twist on Italian-American comfort food. Cooking orzo and chicken in a single skillet with a creamy cheese base combines the rustic soul of Italian cuisine with the ease of contemporary home cooking.

Ingredients (Serves 4):

🐓 For the Chicken & Skillet:

  • 2 tablespoons olive oil
  • 1½ lbs boneless, skinless chicken breasts or thighs (cut into large chunks or left whole)
  • Salt and pepper to taste
  • ½ teaspoon dried Italian herbs (or a mix of oregano, thyme, basil)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup uncooked orzo pasta
  • 2 cups low-sodium chicken broth
  • ½ cup milk or half-and-half

🧀 For the Creamy Ricotta Sauce:

  • ¾ cup whole milk ricotta cheese
  • ¼ cup grated parmesan cheese
  • Zest of 1 lemon (optional but brightens flavor)
  • 2 tablespoons fresh parsley or basil, chopped
  • Red pepper flakes (optional, to taste)

Optional Ingredients:

  • 1 cup fresh spinach or kale (stir in before serving)
  • ¼ cup sun-dried tomatoes (for a tangy depth)
  • 1–2 teaspoons Dijon mustard (for extra richness)
  • Crumbled cooked bacon or pancetta on top
  • Swap ricotta for cream cheese or mascarpone if preferred

Instructions:

Step 1 – Sear the Chicken:

  1. Heat olive oil in a large deep skillet over medium-high heat.
  2. Season chicken with salt, pepper, and Italian herbs.
  3. Sear chicken 3–4 minutes per side until golden brown (not fully cooked through). Remove and set aside.

Step 2 – Sauté Aromatics & Cook Orzo:

  1. In the same skillet, add a touch more oil if needed.
  2. Sauté onion until soft, about 3 minutes, then stir in garlic for 30 seconds.
  3. Add uncooked orzo and toast for 1–2 minutes to enhance flavor.
  4. Pour in chicken broth and milk; stir well.

Step 3 – Simmer Chicken & Orzo:

  1. Return chicken to the skillet and bring everything to a gentle simmer.
  2. Cover and cook on low for 10–12 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
  3. If liquid absorbs too quickly, add a splash more broth or milk.

Step 4 – Stir in Ricotta & Finish:

  1. Remove skillet from heat.
  2. Stir in ricotta, parmesan, lemon zest, and chopped herbs.
  3. Taste and adjust salt, pepper, and optional chili flakes as needed.
  4. Let stand 5 minutes before serving to thicken slightly.

Tips for Success:

  • Use whole milk ricotta for maximum creaminess.
  • Don’t overcook the orzo — keep an eye on liquid levels.
  • Stir frequently during simmering to prevent sticking.
  • Add fresh greens or herbs at the end for a pop of color and nutrition.
  • Searing the chicken first builds flavor through fond (browned bits).

Serving Recommendations:

  • Serve with:
    • A crisp green salad with lemon vinaigrette
    • Garlic bread or crusty ciabatta
    • Roasted vegetables or steamed green beans
  • Great with a glass of dry white wine (like Pinot Grigio or Chardonnay)

Nutrition (Per Serving – Approximate):

  • Calories: 490
  • Protein: 38g
  • Fat: 22g
  • Carbohydrates: 34g
  • Sugar: 3g
  • Fiber: 2g
  • Sodium: 470mg

Note: Adjust based on cheese type, milk choice, and added toppings.

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