Creamy Ricotta Chicken & Orzo Skillet – Easy One-Pan Meal

Name: Creamy Ricotta Chicken & Orzo Skillet – Easy One-Pan Meal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 large chicken breasts, cut into bite-sized pieces; 1 cup orzo (200g); ¾ cup ricotta cheese (170g); 2 cups chicken broth (480ml); 3 cloves garlic, minced; 1 medium onion, diced; 2 tablespoons olive oil; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; 2 cups spinach (60g), chopped; ¼ cup Parmesan cheese (25g), grated

Posted on December 7, 2025

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Last week, I was staring at a fridge full of random ingredients, wondering what to do with some leftover chicken and a tub of ricotta that was dangerously close to its expiration date. I wanted something cozy, filling, and easy because, let’s be real, weeknight dinners shouldn’t feel like a marathon. That’s when this creamy ricotta chicken & orzo skillet was born, and oh my goodness—it’s the kind of dish that makes you feel like a chef even if you’re wearing sweatpants and haven’t washed your hair in two days.

This recipe is everything I love about comfort food: creamy, flavorful, and made in just one pan. Seriously, you sauté, simmer, stir, and serve—all without dirtying a mountain of dishes. Plus, it’s ready in under 40 minutes, so it’s perfect for busy nights when you still want something homemade and delicious.

Why You’ll Love This Recipe

Okay, let me just say—this recipe has ruined me for boring chicken dinners. Here’s why:

One-pan wonder: No pile of dishes to deal with afterward. Just one skillet does all the work!
Creamy without being heavy: Ricotta gives it a luxurious texture without weighing it down like heavy cream can.
Full of flavor: The chicken is seasoned perfectly, the orzo absorbs all the delicious juices, and the fresh herbs tie everything together.
Quick and easy: Done in under 40 minutes. I’ve made this after a long day at work, and it still feels doable.
Customizable: You can swap veggies, change up the herbs, or even use shrimp instead of chicken. It’s a versatile recipe that can adapt to your cravings.

This dish has quickly become a family favorite, and I love that it’s as comforting as it is simple. Plus, it’s the kind of recipe that makes you feel like you’re eating at a fancy restaurant without the fancy price tag.

What Ingredients You’ll Need

Here’s the best part: you don’t need anything fancy. Most of these ingredients are pantry staples or easy to grab at any grocery store.

Chicken breasts (2 large, cut into bite-sized pieces) — You could use thighs if you prefer juicier meat, but I love how tender and lean the breasts are in this dish.
Orzo (1 cup / 200g) — This tiny pasta is perfect for soaking up all the creamy goodness. If you can’t find orzo, you can use small pasta shapes like ditalini or even rice.
Ricotta cheese (¾ cup / 170g) — Full-fat is best for creaminess, but low-fat works too if you’re watching calories. I love using fresh ricotta from the deli section.
Chicken broth (2 cups / 480ml) — Homemade is great, but store-bought works perfectly. Use low-sodium if you’re controlling salt.
Garlic (3 cloves, minced) — Fresh garlic makes all the difference. Don’t skimp on this!
Onion (1 medium, diced) — Sweet onion is my favorite, but any variety will work.
Olive oil (2 tablespoons) — I always reach for extra virgin olive oil for that rich, fruity flavor.
Fresh thyme (1 teaspoon, chopped) — You can substitute dried thyme, but fresh really elevates the dish.
Salt and pepper — To taste. I’m pretty generous here because chicken and ricotta love seasoning.
Spinach (2 cups / 60g, chopped) — Optional, but it adds a pop of freshness and color. You can swap with kale or even frozen peas.
Parmesan cheese (¼ cup / 25g, grated) — For topping, because why not make it even better?

Fair warning: once you have all these ingredients prepped, the cooking process moves pretty quickly. I recommend having everything measured and ready to go before you start.

Equipment Needed

You really don’t need much to make this recipe. No fancy gadgets required!

Large skillet — I use a deep 12-inch skillet for this. Make sure it has a lid!
Wooden spoon or spatula — Perfect for stirring without scratching your skillet.
Measuring cups and spoons — Baking may be an exact science, but cooking benefits from a little precision too.
Grater — For that Parmesan topping. A microplane works best.

If you don’t have a skillet with a lid, you can use a large pot instead. Just make sure it’s wide enough to cook the chicken evenly.

How to Make It: Step-by-Step

Alright, let’s make this creamy ricotta chicken and orzo skillet! I promise it’s easier than it looks.

Prep the chicken (5 minutes): Cut your chicken breasts into bite-sized pieces and season generously with salt and pepper. Heat 1 tablespoon of olive oil in your skillet over medium-high heat.
Sear the chicken (5 minutes): Add the chicken pieces to the hot skillet and cook until browned on all sides, about 5 minutes. Don’t overcrowd the pan—work in batches if needed. Transfer the cooked chicken to a plate and set aside.
Sauté aromatics (3 minutes): Reduce the heat to medium, add the remaining tablespoon of olive oil, and toss in the diced onion and minced garlic. Stir frequently until softened and fragrant.
Add the orzo (1 minute): Stir the orzo into the skillet with the aromatics, letting it toast for about a minute. This gives it a nutty flavor.
Add liquids (15 minutes): Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
<strongcombine and="" finish: Stir the ricotta cheese into the skillet until creamy, then add the chicken back in along with the chopped spinach. Cook for another 2-3 minutes until the spinach wilts and everything is heated through.
Serve and garnish (2 minutes): Sprinkle grated Parmesan cheese and fresh thyme over the top before serving. Enjoy warm!

Time check: You’re done in just about 40 minutes, and your kitchen probably smells amazing right now.

My Best Tips & Techniques

Okay, here’s everything I’ve learned after making this recipe more times than I can count:

Don’t skip the searing: Browning the chicken adds flavor and locks in the juices. It’s worth the extra step.
Toast the orzo: That quick toast in the skillet makes a huge difference in flavor. Trust me.
Ricotta trick: If your ricotta feels too thick, stir in a splash of milk to loosen it up before adding it to the skillet.
Season as you go: Add salt and pepper at every stage to build layers of flavor.
Don’t rush the orzo: It needs time to absorb the liquid and become creamy. If it’s too dry, add a splash more broth or water.

And here’s my final tip: taste as you go. Adjust seasoning, add more Parmesan, or throw in an extra handful of spinach if you want. Cooking is meant to be fun!

Ways to Mix It Up

Once you’ve mastered the basic recipe, feel free to get creative! Here are some variations I’ve tried and loved:

Mushroom Lover’s Version: Add 1 cup of sliced mushrooms to the skillet when sautéing the onion and garlic. It adds an earthy, rich flavor.
Spicy Kick: Stir ½ teaspoon red pepper flakes into the ricotta before adding it to the skillet.
Seafood Twist: Substitute chicken with shrimp or scallops. Just cook them quickly and set aside before continuing with the recipe.
Herby Explosion: Use basil or parsley instead of thyme for a fresh, summery vibe.
Cheese Swap: Replace ricotta with mascarpone for an ultra-luxurious texture.

Don’t be afraid to experiment—this dish is super forgiving and adapts to whatever you have on hand.

Serving Ideas & Storage

This dish is a one-pan wonder, but there are so many ways to serve it:

Serve with bread: A warm slice of crusty bread is perfect for scooping up the creamy orzo.
Pair with a salad: A simple arugula salad with a lemon vinaigrette balances the richness of the dish.
Family-style: Serve straight from the skillet at the table—it’s rustic and fun!

As for leftovers, here’s how to store it:

Fridge: Store in an airtight container for up to 3 days. Reheat in the microwave or on the stove with a splash of broth to loosen it up.
Freezer: This doesn’t freeze great because of the ricotta, but you can freeze the cooked chicken and orzo separately and stir in fresh ricotta when reheating.

Nutritional Info & Health Benefits

Here’s the approximate nutrition per serving:

Calories	320
Protein	25g
Carbs	28g
Fat	12g

Why I feel good about serving this:

High protein: From the chicken and ricotta, which keeps you full.
Comfort meets nutrition: Creamy and satisfying without being overly heavy.
Fresh veggies: The spinach adds fiber and vitamins.

It’s a balanced, feel-good meal that doesn’t sacrifice flavor.

Final Thoughts

So that’s my creamy ricotta chicken & orzo skillet! It’s cozy, creamy, and ridiculously easy to make. This recipe has become one of my go-to weeknight dinners because it feels fancy but is actually super simple.

If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I love seeing your creations.

Happy cooking, and I hope this dish becomes a favorite in your home like it has in mine!

FAQs

Q: Can I use a different pasta instead of orzo?

A: Yep! Small pasta shapes like ditalini or even pearl couscous work well. Just adjust the cooking time as needed.

Q: My ricotta isn’t blending smoothly—what do I do?

A: Stir in a splash of milk to loosen it up before adding it to the skillet. It’ll blend better and make the sauce creamier.

Q: Can I make this ahead of time?

A: You can prep the chicken and cook the orzo in advance, but I recommend stirring in the ricotta and spinach just before serving for the best texture.

Q: Can I use frozen spinach?

A: Absolutely! Just thaw it first and squeeze out any excess water.

Q: How do I know the orzo is cooked properly?

A: Taste it! It should be tender but still have a slight bite—kind of like al dente pasta. If it’s too firm, let it simmer a few more minutes.

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