One Pan Ricotta Chicken and Orzo Skillet Recipe
This one-pan chicken orzo skillet combines golden-seared chicken breasts with a savory mushroom and tomato base. Topped with dollops of fresh ricotta, it's perfectly creamy and rich!
Servings: 4 people
Calories: 531kcal
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
*Small chicken thighs will also work.
**Cremini (aka: baby bella) mushrooms give the best depth, but white button mushrooms can also be used.
***If cherry tomatoes aren’t available, try using diced zucchini or red bell pepper for a fresh substitute.
****Opt for Sauvignon Blanc, Pinot Grigio, or Chardonnay. For an alcohol-free version, use chicken broth or white wine vinegar.
*****Mascarpone or fresh mozzarella torn into pieces can be used instead of ricotta.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 531kcal | Carbohydrates: 39g | Protein: 43g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 662mg | Potassium: 1093mg | Fiber: 2g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 11mg | Calcium: 229mg | Iron: 2mg