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One-Pan Creamy Ricotta Chicken and Orzo Skillet with Spinach, Mushrooms, and Fresh Basil – A Quick and Comforting Weeknight Dinner

Some nights call for meals that are quick, hearty, and soul-satisfying—all without leaving your kitchen in chaos. Enter the Creamy Ricotta Chicken and Orzo Skillet, a one-pan wonder that blends juicy chicken breast, earthy mushrooms, and tender orzo pasta into a luscious sauce made from ricotta and mozzarella. Fresh spinach adds a healthy punch, while basil, garlic, and lemon zest brighten the dish with Italian-inspired freshness. This skillet dinner is the perfect balance of comfort and elegance. You get the richness of a creamy pasta dish without it being too heavy, thanks to ricotta’s light, fluffy texture. Plus, the whole meal comes together in under an hour—making it ideal for weeknights when you need something delicious but don’t want to fuss over multiple pots and pans. Whether you’re cooking for your family, hosting friends, or treating yourself to a cozy solo dinner, this recipe is proof that simple ingredients, when layered thoughtfully, can create an extraordinary meal.
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Ingredients Equipment Method Notes

Ingredients
  

  • Here’s everything you’ll need:
Meat
  • 1 lb Boneless skinless chicken breast cut into bite-sized cubes
Vegetables & Aromatics
  • 8 oz Baby bella mushrooms sliced
  • 4 cups Baby spinach packed
  • 1 large Shallot diced
  • 2 Garlic cloves minced
  • ¼ cup Fresh basil chopped
  • Zest of ½ Lemon
Pasta & Liquids
  • 1 cup Orzo pasta
  • 2 cups Low-sodium chicken broth
  • ½ cup Chicken broth + 1 tsp lemon juice to replace white wine
  • 1 tbsp Fresh lemon juice
Dairy & Cheese
  • ¾ cup Whole milk ricotta cheese
  • 1 cup Mozzarella cheese shredded
Oils & Seasonings
  • 2 tbsp Extra virgin olive oil
  • 1 ½ tsp Kosher salt
  • ½ tsp Black pepper
  • 1 tsp Italian seasoning
  • ½ tsp Red pepper flakes optional, for heat

Equipment

  • To prepare this dish, you’ll only need a few basics:
  • Large deep skillet or sauté pan with lid
  • Cutting board & sharp knife
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Zester or microplane (for lemon zest)
  • Serving Bowls or Plates

Method
 

Step 1: Prep the Ingredients
  1. Dice chicken into cubes.
  2. Slice mushrooms, dice shallot, and mince garlic.
  3. Chop basil and zest half a lemon.
Step 2: Sear the Chicken
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Season chicken with 1 tsp salt and ¼ tsp pepper.
  3. Cook for 6–7 minutes, until golden brown and cooked through.
  4. Transfer chicken to a plate and set aside.
Step 3: Sauté Mushrooms & Shallot
  1. Add the remaining olive oil to the skillet.
  2. Sauté mushrooms and shallot for 5–6 minutes until browned and softened.
  3. Add garlic and cook for 1 minute until fragrant.
Step 4: Deglaze the Pan
  1. Pour in ½ cup chicken broth + 1 tsp lemon juice (white wine replacement).
  2. Scrape the bottom to release any browned bits—this builds flavor.
Step 5: Cook the Orzo
  1. Stir in the orzo, Italian seasoning, red pepper flakes, and 2 cups chicken broth.
  2. Bring to a boil, then reduce to a simmer.
  3. Cook uncovered, stirring occasionally, for 10–12 minutes, until orzo is al dente and most of the liquid absorbed.
Step 6: Make It Creamy
  1. Lower the heat.
  2. Stir in ricotta and mozzarella until melted and creamy.
Step 7: Add Chicken & Spinach
  1. Return the cooked chicken and juices to the skillet.
  2. Add spinach and stir until wilted, 2–3 minutes.
Step 8: Finish with Basil & Lemon
  1. Stir in fresh basil and lemon zest.
  2. Taste and adjust with more salt, pepper, or lemon juice as needed.
Step 9: Serve Hot
  1. Spoon into bowls.
  2. Garnish with extra basil or grated Parmesan for extra flavor.

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months (sauce may separate slightly).
Reheating: Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.
🥄 Variations
Protein Swap: Use chicken thighs, turkey, or shrimp instead.
Veggie Boost: Add zucchini, bell peppers, or sun-dried tomatoes.
Herby Twist: Replace basil with fresh parsley or thyme.
Cheese Swap: Try provolone, Gruyère, or fontina for different flavors.
Lighter Version: Use part-skim ricotta and half the mozzarella.
Gluten-Free: Substitute gluten-free orzo pasta.
❓ 10 FAQs
1. Can I use chicken thighs instead of chicken breast?
Yes, they add extra juiciness.
2. Do I need to cook orzo separately?
No, cooking it in the skillet adds flavor and convenience.
3. Can I make this vegetarian?
Yes, just omit chicken and use vegetable broth.
4. Can I use cottage cheese instead of ricotta?
Yes, but blend it first for smoother texture.
5. Can I double the recipe?
Yes, but use a larger skillet or Dutch oven.
6. How do I prevent orzo from sticking?
Stir occasionally and add more broth if it looks too dry.
7. Can I make this ahead of time?
Yes, but orzo will absorb liquid—add extra broth when reheating.
8. What’s the best side to serve with this dish?
Garlic bread, a crisp salad, or roasted vegetables.
9. Can I add more greens?
Yes—kale, arugula, or Swiss chard work well.
10. Is this kid-friendly?
Absolutely—just reduce or omit red pepper flakes for a milder version.
🏁 Conclusion
This One-Pan Creamy Ricotta Chicken and Orzo Skillet is comfort food done right—rich, creamy, and loaded with flavor, yet brightened with basil and lemon. With tender chicken, hearty mushrooms, nutritious spinach, and melty mozzarella, every bite is indulgent but balanced.
It’s the perfect recipe for busy weeknights, offering elegance without effort. Plus, since it’s a one-pan dish, cleanup is a breeze. Whether you serve it for family dinner or a cozy date night, this skillet meal will quickly become a go-to favorite in your kitchen.