One-Pan Creamy Ricotta Chicken and Orzo Skillet

Creamy Ricotta Chicken and Orzo Skillet is a comforting, one-skillet interpretation of white chicken lasagna. Tender, browned chicken is combined with a silky ricotta-orzo mixture, spinach, and mushrooms, then finished with melted mozzarella for a family-friendly dinner that’s ready in under an hour. This easy method captures all the familiar flavors of layered white lasagna without the fuss of boiling noodles or assembling layers—everything cooks in a single oven-safe skillet for minimal cleanup.

Inspired by classic white chicken lasagna—layers of noodle, chicken, spinach, and a creamy white sauce—this skillet version streamlines the process while keeping the rich, comforting flavors. Browning the chicken first adds caramelized flavor, and finishing the dish in the oven melts the cheese and gives the top a golden, bubbly finish. The mild brightness of lemon zest and juice lifts the richness, making it satisfying without feeling heavy. It’s a reliable weeknight dinner and also works well for casual weekend meals.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 garlic cloves, minced
• 1 large shallot, halved and thinly sliced
• 8 ounces baby bella mushrooms, thinly sliced
• 4 cups packed baby spinach
• 1 cup uncooked orzo pasta
• 1/2 cup dry white wine (or additional broth if avoiding alcohol)
• 2 cups low-sodium chicken broth
• Zest of 1/2 lemon
• 1 tablespoon freshly squeezed lemon juice
• 3/4 cup whole-milk ricotta cheese (substitute dairy-free ricotta to make dairy-free)
• 1 cup shredded mozzarella
• 1/4 cup thinly sliced basil leaves, for garnish

Step-by-step

Step one: Preheat the oven

Preheat your oven to 375°F (190°C).

Step two: Brown the chicken

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the cubed chicken along with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, the Italian seasoning, and crushed red pepper flakes if using. Spread the chicken into a single layer and cook, tossing occasionally, until pieces develop a golden-brown color on the outside. The chicken does not need to be fully cooked through at this stage because it will finish cooking in the oven. Transfer the browned chicken to a plate and set aside.

Step three: Start the orzo

In the same skillet, add the minced garlic, sliced shallot, and mushrooms. Cook over medium-high heat, stirring occasionally, until the mushrooms begin to soften and the shallots become tender, about 4 minutes. Scrape up any browned bits from the bottom of the pan for extra flavor.

Step four: Add the spinach

Reduce the heat to medium and add the packed baby spinach. Cook, gently tossing, until the spinach is just wilted, about 2 minutes.

Step five: Pour in the wine

Pour in the white wine and simmer until it has reduced by about half, roughly 2 minutes. If you prefer not to use wine, you can substitute an equal amount of chicken broth.

Step six: Assemble the skillet

Add the uncooked orzo to the skillet and toss to combine with the vegetables. Stir in the chicken broth, lemon zest, lemon juice, an additional teaspoon of kosher salt (or to taste), and the ricotta cheese. Stir until the ricotta is evenly distributed and the mixture is combined. Bring the mixture to a gentle simmer, then return the browned chicken to the skillet and stir to combine. Spread everything into an even layer and sprinkle the shredded mozzarella over the top.

Step seven: Bake until bubbly

Transfer the skillet to the preheated oven and bake until the orzo is tender and the cheese is melted, golden, and bubbly, about 15 minutes. Remove from the oven and let the skillet rest for 3 to 5 minutes so the sauce can settle and thicken slightly before serving.

Step eight: Garnish and serve

Scatter the thinly sliced basil over the skillet, serve directly from the pan, and enjoy.

Recipe FAQs

Tips, Variations & Storage

• For a vegetarian version, omit the chicken and add more mushrooms, roasted vegetables, or white beans for protein.
• Substitute chicken thighs for breasts if you prefer a richer flavor—adjust cooking time if needed.
• If you don’t have an oven-safe skillet, cook through the stove steps in a regular skillet, then transfer the mixture to a baking dish before adding cheese and baking.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce or microwave until warmed through.
• To make ahead: complete the skillet through Step six, refrigerate, then bake just before serving (you may need an extra 5–10 minutes in the oven).

Nutrition (per serving)

Calories: 636 kcal; Carbohydrates: 38 g; Protein: 43 g; Fat: 32 g; Saturated Fat: 14 g; Sodium: 1232 mg; Fiber: 3 g. Nutrition information is an approximation.

Additional Info

Author: Alex Snodgrass

Total time: Approximately 45 minutes · Servings: 4

Photography: Eat Love Eats