Creamy Ricotta Chicken and Orzo Skillet is the kind of meal that checks all the boxes—cozy, creamy, satisfying, and weeknight-friendly. It’s one of those dishes that tastes like it simmered all day, but really? It comes together in about 30 minutes. You’ve got tender chicken, nutty orzo, wilted spinach, and the magic combo of ricotta and Parmesan to bring it all together. And that hit of lemon zest at the end? Chef’s kiss. It’s got just enough brightness to balance the richness. Let’s dig in. (Want it in your inbox? Subscribe now and never miss a skillet wonder again!)
What Makes This creamy ricotta chicken and orzo skillet recipe So Good
This creamy ricotta chicken and orzo skillet is a one-pan comfort bomb. Everything cooks right in the skillet, which means fewer dishes and more flavor. Chicken gets golden and juicy, orzo gets nutty from a quick toast in the pan, and then the magic happens—ricotta and Parmesan melt into a luscious sauce that hugs every bite. Throw in spinach for a pop of green and a little lemon zest to lighten the mood.
Why You’ll Love It:
- Ready in 30 minutes
- Only one pan required
- Balanced: protein, carbs, greens, dairy
- Comforting, but not too heavy
- Perfect for leftovers or meal prep
Taste Profile:
Rich and creamy from the ricotta Savory from chicken and Parmesan Bright and fresh from lemon and spinach Toasty and satisfying thanks to the orzo
Benefits:
- Family-friendly and picky-eater approved
- Budget-conscious pantry staples
- No cream required—ricotta makes it creamy but light
- Easy to scale up for batch cooking
Ingredients – creamy ricotta chicken and orzo skillet
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Chicken breast | 1 lb, cut into bite-sized pieces |
| Onion | 1 small, finely chopped |
| Garlic | 2 cloves, minced |
| Orzo pasta | 1 cup |
| Chicken broth | 2 cups, low-sodium |
| Whole milk or half-and-half | 1/2 cup |
| Ricotta cheese | 1/2 cup |
| Grated Parmesan cheese | 1/4 cup |
| Baby spinach | 2 cups |
| Lemon zest | Zest of 1 lemon |
| Salt and pepper | To taste |
| Fresh basil or parsley | Chopped, for garnish |
Tools You’ll Need
- Large skillet (nonstick or cast iron)
- Wooden spoon or spatula
- Measuring cups and spoons
- Microplane or zester
- Knife and cutting board
Ingredient Swaps & Additions
- Shallots instead of onion for a slightly sweeter base
- Arugula or kale instead of spinach for a peppery or hearty twist
- Add mushrooms for extra umami
- Use rotisserie chicken for a shortcut
- Add lemon juice for extra tang
Step-by-Step Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté until golden brown and cooked through, about 6–8 minutes. Transfer chicken to a plate.
- Sauté the Aromatics: In the same skillet, add a little more olive oil if needed. Sauté onion until soft, about 3 minutes. Add garlic and cook for 30 seconds.
- Toast the Orzo: Add orzo to the skillet and stir for 2 minutes, letting it get slightly golden.
- Simmer: Pour in chicken broth and bring to a gentle boil. Lower heat and simmer uncovered, stirring often, for 8–10 minutes until orzo is tender and most of the liquid has absorbed.
- Make It Creamy: Stir in milk, ricotta, Parmesan, and the cooked chicken. Let everything simmer together for another 2–3 minutes until it reaches creamy perfection.
- Finish with Greens & Zest: Fold in the spinach and lemon zest. Stir until spinach wilts.
- Taste & Garnish: Season to taste. Top with fresh basil or parsley and serve hot.
What to Serve With It
- Crusty garlic bread or focaccia
- Simple green salad with lemon vinaigrette
- Roasted veggies (like asparagus or carrots)
- Steamed green beans or snap peas
Tips for Success
- Don’t overcook the orzo—it should be tender but still hold shape.
- Stir frequently to prevent sticking.
- Add broth gradually if the pan dries out.
- Let the dish sit for 5 minutes before serving—it thickens beautifully.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Gently reheat on the stovetop with a splash of broth or milk.
- Freeze: Best enjoyed fresh, but can be frozen for up to 2 months (texture may change).
General Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Nutritional Information (approximate per serving)
| Calories | Protein | Carbs | Fat | Saturated Fat | Fiber | Sodium |
| 450 | 35g | 32g | 18g | 6g | 3g | 620mg |
Frequently Asked Questions about creamy ricotta chicken and orzo skillet
Can I use rotisserie chicken?
Yes! Just skip the first step and stir it in with the ricotta.
Is there a dairy-free version?
Use dairy-free ricotta, almond milk, and skip Parmesan or use nutritional yeast.
What if I don’t have orzo?
Small pasta like ditalini or even rice can work, though cook times will vary.
Can I make it vegetarian?
Swap the chicken for white beans or mushrooms and use vegetable broth.
Conclusion
This creamy ricotta chicken and orzo skillet is comfort food at its finest—no oven, no fuss, and no leftovers left behind. It’s quick, flexible, and oh-so-satisfying. Whether you’re cooking for the family or just want something cozy after work, this skillet’s got your back.
Looking for more one-pan dinner magic? Try these next:
- Smoky Chicken Ricotta Meatballs
- Grilled Chicken with Strawberry Balsamic Glaze
- Halloumi Pomegranate Couscous Salad
Join the Conversation
Tried this creamy ricotta chicken and orzo skillet recipe? Leave a review or snap a photo and tag it on Pinterest. We’d love to see your creamy skillet magic!
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Easy Creamy Ricotta Chicken and Orzo Skillet One-Pan, 30-Minute Meal
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy ricotta chicken and orzo skillet is weeknight magic in one pan—juicy chicken, nutty orzo, and a velvety ricotta-Parmesan sauce with a pop of lemon and spinach. It’s cozy, fast, and surprisingly light. A 30-minute dinner that tastes like you fussed all night.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup whole milk or half-and-half
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté until golden and cooked through, about 6–8 minutes. Remove and set aside.
In the same skillet, sauté onion until soft, about 3 minutes. Add garlic and cook for 30 seconds.
Stir in orzo and toast for 2 minutes, stirring often.
Pour in chicken broth. Simmer uncovered, stirring often, for 8–10 minutes or until orzo is tender.
Stir in milk, ricotta, Parmesan, and cooked chicken. Let it simmer for 2–3 more minutes until creamy.
Fold in spinach and lemon zest. Cook just until spinach wilts.
Taste and adjust seasoning. Garnish with fresh herbs and serve warm.
Notes
Sub kale or arugula for spinach.
Swap shallots for onion for a sweeter base.
Add mushrooms for extra umami.
Want more tang? Add a squeeze of lemon juice at the end.
Let it sit 5 minutes off heat—it thickens beautifully.
Store leftovers in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Skillet Meals
- Method: Stovetop
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg