Description
A comforting Creamy Ricotta Chicken and Orzo Skillet that blends savory flavors and creamy textures, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons Extra virgin olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Crushed red pepper flakes
- 3 cloves Garlic cloves
- 1 large Shallot
- 8 ounces Baby bella mushrooms
- 4 ounces Baby spinach
- 1 cup Uncooked orzo pasta
- 1/2 cup Dry white wine
- 1 cup Low sodium chicken broth
- 1/2 teaspoon Zest of lemon
- 2 tablespoons Freshly squeezed lemon juice
- 1 cup Whole milk ricotta cheese
- 1 cup Shredded mozzarella
- 1/4 cup Thinly sliced basil leaves
Instructions
- Preheat the oven to 375℉.
- 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, about 6-8 minutes. Transfer the chicken to a clean plate and set aside.
- Sauté the garlic, shallot, and mushrooms in the same skillet for 4 minutes.
- Add the baby spinach and toss until just wilted, about 2 minutes.
- Pour in the white wine and cook until reduced by half, about 2 minutes.
- Incorporate the uncooked orzo, stirring to combine.
- Stir in the chicken broth, lemon zest, lemon juice, salt, and ricotta cheese until well combined.
- Bring to a simmer, then add the cooked chicken back into the skillet. Toss gently.
- Sprinkle the top with shredded mozzarella.
- Transfer the skillet to the oven and bake for about 15 minutes.
- Remove from the oven and let it rest for 3 to 5 minutes.
- Top with fresh basil before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg