My creamy ricotta chicken and orzo skillet combines tender, golden-seared chicken breasts with a savory tomato and mushroom orzo base, all cooked in one pan. By simmering the pasta directly in a flavorful broth, I create a velvety, sauce-like consistency without the need for heavy cream. Topped with pillowy dollops of fresh ricotta, this chicken dish is rich, creamy, and comforting!
Ricotta Chicken Breasts Over Tomato and Mushroom Orzo
I love classic creamy chicken orzo, but sometimes I’m in the mood for something a little bit lighter and more veggie-forward. This one pan dish is filled with tomatoes and mushrooms, and there’s no heavy sauce. The magic of my ricotta chicken orzo is the velvet-y, creamy texture I get without heavy cream. This happens when the broth and white wine simmer with the natural starches from the orzo, creating a thickened sauce that ties everything together.
Finishing off this chicken orzo skillet with ricotta is truly the icing on the cake! I found that this soft cheese really lost its luster when I stirred it into the sauce too soon. Adding fresh dollops at the end provides a creamy contrast to the warm, peppery chicken, and really makes it shine. It’s truly sensational!
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Prevent Mushy Orzo!
For a better texture and a deeper flavor, don’t just warm the orzo–toast it! Push your vegetables to the edges of the pan, and let the dry orzo sit in the center until it smells nutty and looks golden-brown. This seals the pasta, ensuring it stays firm and distinct, instead of turning into mushy porridge as it absorbs the broth.
One Pan Ricotta Chicken and Orzo Skillet Recipe
Equipment
- Heavy-Bottomed Skillet or Braiser
Ingredients
- 2 large boneless, skinless chicken breasts (halved into 4 thin cutlets*)
- 1 teaspoon kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- 1 teaspoon ground paprika
- 2 tablespoons olive oil (divided)
- 8 ounces cremini mushrooms (sliced**)
- 1 small shallot (finely chopped)
- 3 cloves garlic (minced or grated)
- 1 cup halved cherry tomatoes (***)
- 1 cup dry orzo pasta
- ½ teaspoon dried thyme
- ⅛ teaspoon red pepper flakes
- ¼ cup dry white wine (****)
- 2 cups low-sodium chicken broth
- ¼ cup grated Parmesan cheese
- 1 cup ricotta cheese (*****)
Optional Garnishes:
- fresh parsley
- fresh basil
Instructions
- Season the chicken cutlets with ¾ teaspoon salt, ¼ teaspoon pepper, and all of the paprika.2 large boneless, skinless chicken breasts, 0.75 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 1 teaspoon ground paprika
- Heat 1 tablespoon of olive oil in a large skillet or braiser set over medium-high heat. Sear the chicken for 3-4 minutes per side, until browned and cooked through. Transfer to a plate.1 tablespoons olive oil
- Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the mushrooms for 2 minutes. Add the shallot and garlic and cook for 1 minute, then add the tomatoes and cook for 1 more minute.1 tablespoons olive oil, 8 ounces cremini mushrooms, 1 small shallot, 3 cloves garlic, 1 cup halved cherry tomatoes
- Season the vegetables with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Push to the side, then add in the orzo, thyme, and red pepper flakes and toast for 1-2 minutes, until fragrant.0.25 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 1 cup dry orzo pasta, ½ teaspoon dried thyme, ⅛ teaspoon red pepper flakes
- Pour in the wine and deglaze the pan, scraping up any browned bits.¼ cup dry white wine
- Stir in the broth and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally for 8-10 minutes, until orzo is tender.2 cups low-sodium chicken broth
- Stir in Parmesan, then return chicken to the skillet.¼ cup grated Parmesan cheese
- Dollop ricotta over the top. Garnish with herbs if desired and serve warm.1 cup ricotta cheese, fresh parsley, fresh basil
Notes
- A wide, heavy-bottomed skillet or braiser works best for this recipe, because it gives the chicken room to sear and the orzo space to cook evenly.
- Take the ricotta out of the fridge when you start the prep so it has time to come to room temperature. This will create a better flavor and texture.
- To make thin cutlets, place your hand flat on top of the chicken breast and carefully slice it horizontally with a sharp knife, keeping the blade parallel to the cutting board for even thickness.
- Use medium-high heat when searing the chicken to help the outside brown without overcooking the center.
- Don’t salt the mushrooms before searing, or they’ll steam instead of browning.
- Stir frequently in the last 8-10 minutes of cooking the orzo. It’s high in starch and easily sticks to the bottom of the pan.
- When the orzo is al dente, the pan should still look slightly saucy. If it looks dry before you add the chicken back, stir in another 2-4 tablespoons of broth.
- You can stir in the ricotta at the end if you like, but I love the contrast of the creamy dollops on top.
- Serve with a crisp citrusy salad, roasted asparagus or broccolini, or crusty bread.
- Toss the orzo and chicken together with a little olive oil and lemon juice to turn it into a cold pasta salad for lunch.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Ricotta Chicken Orzo Step by Step
Season the Chicken: Take the ricotta out of the fridge now so it has time to come to room temperature–it will have a nicer texture this way! Slice 2 large boneless, skinless chicken breasts into 4 thin cutlets; then season all over with ¾ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 teaspoon of ground paprika.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or braiser set over medium-high heat. Sear the seasoned chicken for 3-4 minutes per side, or until browned on the outside and cooked through to 165°F. Transfer to a plate to rest while you prepare the orzo.
Sauté the Veggies: Next, add the remaining 1 tablespoon of olive oil to the same skillet (no need to wipe it out). Sauté 8 ounces of sliced cremini mushrooms for 2 minutes. Add 1 small finely chopped shallot and 3 cloves of minced or grated garlic, and cook for 1 minute. Then add 1 cup of halved cherry tomatoes and cook for 1 more minute. Resist the urge to season your veggies before they brown–salt draws out water and will make them steam rather than sear!
Toast the Orzo: Season the vegetables with the remaining ¼ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Push the vegetables to the edges of the skillet. Then add 1 cup of dry orzo pasta, ½ teaspoon of dried thyme, and ⅛ teaspoon of red pepper flakes. Toast orzo for 1-2 minutes, or until it smells slightly nutty and turns pale tan in color. This helps the orzo hold its shape better and adds a wonderful depth of flavor to the final dish.
Deglaze the Pan: Pour in ¼ cup of dry white wine and deglaze the pan, scraping up any browned bits (fond) that have accumulated–this adds lots of flavor to the orzo, so make sure you really scrape up every last bit!
Simmer the Orzo: Stir in 2 cups of chicken broth and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally for 8-10 minutes; or until the orzo is tender. Don’t skip stirring, or the starchy orzo will stick to the bottom of the pan. The orzo is done when you can easily bite through a grain with no resistance.
Add the Chicken and Parmesan: Stir in ¼ cup of grated Parmesan cheese until melted. If the dish seems a bit dry, stir in 2-4 tablespoons of broth now, and cook gently over low heat until the sauce thickens slightly. Then return cooked chicken to the skillet. I like to nestle it into the orzo.
Add Ricotta: Dollop 1 cup of ricotta cheese over the top of the chicken. You can stir it into the orzo if you like, but I prefer the textural contrast of the nice creamy dollops.
Serve: Garnish ricotta chicken and orzo with fresh basil and parsley, if desired, and serve warm. Enjoy!
How to Store and Reheat
Store this chicken orzo skillet dish in an airtight container in the refrigerator for up to 3 days. Reheat the orzo in the microwave, or in a pot set over medium-low heat, adding a splash of broth or water to rehydrate, until warmed through. The ricotta will incorporate into the sauce when reheated, making the orzo extra creamy. For the best texture, though, add a fresh dollop on top after warming the dish up. I do not recommend freezing this dish, because the orzo tends to turn mushy once thawed.
More One-Pan Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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