Description

This creamy ricotta chicken and orzo skillet is a comforting one-pan meal featuring tender, seasoned chicken breasts, sautéed mushrooms and spinach, and creamy orzo pasta baked to bubbly perfection with mozzarella cheese. A touch of white apple vinegar adds a subtle tang, complemented by fresh basil garnish for a deliciously balanced dish perfect for family dinners.

Ingredients

Scale

Chicken

2 tablespoons extra virgin olive oil
1 lb boneless, skinless chicken breast, cubed
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes

Vegetables and Aromatics

3 garlic cloves, minced
1 shallot, finely chopped
1 cup baby bella mushrooms, sliced
2 cups baby spinach

Others

1 tablespoon dry white apple vinegar
1 cup uncooked orzo pasta
2 1/2 cups low sodium chicken broth
1/2 cup whole milk ricotta cheese
1/2 cup shredded mozzarella cheese
Fresh basil leaves, for garnish
1 teaspoon lemon zest
1 tablespoon lemon juice

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the skillet dish.
Cook Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the cubed chicken breast with half the salt and pepper, Italian seasoning, and crushed red pepper flakes. Cook the chicken for 5 to 7 minutes until golden brown on all sides. Remove the chicken and set aside.
Sauté Vegetables: In the same skillet, add the garlic, shallots, and mushrooms. Sauté for about 4 minutes until softened. Add the baby spinach and toss for 2 minutes until wilted. Stir in the dry white apple vinegar and cook until the vinegar reduces by half, concentrating its flavor.
Combine Ingredients: Add the uncooked orzo pasta, chicken broth, lemon zest, lemon juice, remaining salt and pepper, and ricotta cheese to the skillet. Mix everything together thoroughly, ensuring the orzo is submerged in the liquid. Return the cooked chicken to the skillet, spreading it evenly over the mixture.
Bake: Sprinkle the shredded mozzarella cheese evenly over the top. Place the skillet in the oven and bake for 15 minutes or until the cheese is bubbly and golden.
Rest and Serve: Remove from the oven and let the dish rest for 3 to 5 minutes to allow flavors to meld and the orzo to finish cooking. Garnish with fresh basil leaves before serving.

Notes

Use an oven-safe skillet such as cast iron or stainless steel to go from stovetop to oven seamlessly.
Make sure to reduce the vinegar by half to avoid overpowering acidity.
For a creamier texture, stir in a little more ricotta before baking if desired.
Fresh basil can be substituted with dried Italian herbs if needed.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.