Name: Creamy Ricotta Chicken and Orzo Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup uncooked orzo pasta; 1 cup ricotta cheese; 2 cups low-sodium chicken broth; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small onion, diced; 1 cup baby spinach; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and black pepper to taste

Let’s Talk About My Improvised Skillet Dinner

Heyy, thanks for popping in! Creamy Ricotta Chicken and Orzo Skillet is what I end up making when I’m tired of ordering takeout but also have precisely zero energy left in the tank. I first attempted this after a long day in the garden, covered in mud, dog barking at who-knows-what, and oh yeah—zero chicken defrosted (classic). But, I just sort of flung some things into a deep pan and prayed to the food gods. Since then, this recipe’s become as reliable for me as my favorite fuzzy socks. And kind of reminds me of the Italian nights when my dad made “whatever was in the fridge” dinners—never fancy, always delicious (sometimes questionable cheese choices, but that’s a story for another day).

Why You’ll Love This (Or At Least, Why I Keep Making It)

I make this when I’ve got leftover rotisserie chicken—honestly, it’s the best cheat.
My family goes bananas for the creamy sauce, probably because I add extra ricotta (no such thing as too much cheese, right?).
If you hate washing pots (don’t we all?), this is one skillet. That’s it!
Orzo doesn’t need fiddly timing. Just toss it in, cross your fingers, and hope for magic—turns out, it almost always works.
I used to struggle with dry chicken, but the ricotta sauce kind of forgives you even if you forget about the pan for a few minutes. Which I do. Constantly.

Here’s What You’ll Need (And a Few Cheeky Substitutions)

2 chicken breasts (or thighs—actually, thighs are juicier, but I use breasts when I forget to buy thighs)
1 heaping cup of orzo (penne works if you’re desperate; I’ve tried, it cooks weirdly but still edible)
2-3 cloves garlic, crushed (sometimes I go wild and use roasted garlic for extra oomph)
1 cup chicken broth (cube, carton, homemade; my grandma swears by Knorr, but store brand is fine)
3/4 cup ricotta cheese, drained a bit (full fat makes it creamier, but low fat is OK if you squint)
1 lemon, juiced and zested (or a splash of vinegar if all the lemons in your fridge are sad and shriveled)
Big handful spinach, chopped (my friend Lisa crams in kale, I say: use whatever green isn’t wilty)
1/3 cup grated parmesan (or as much as you feel is right—I’m not judging)
Olive oil for frying
Salt and pepper—season, taste, repeat

How I Make It—Half Precise, Half Vibes

Season the chicken. Toss those breasts/thighs with salt, pepper, a pinch of dried oregano if you have it. I sometimes add chili flakes (spicy = happy).
Fry ’em up. Splash olive oil in your biggest skillet. Cook chicken until browned—don’t fuss if brown bits stick, that’s flavor (plus scraping is oddly satisfying). This takes about 5 mins per side, give or take. Pull chicken out and let it chill on a plate.
Garlic and orzo time. Lower the heat. Toss in smashed garlic, give it 30 seconds, then add orzo. Stir it around so it picks up those golden bits.
Broth splash. Pour in chicken broth—about a cup. Give it a good mix (this is where I usually sneak a taste even though it’s not done—oops). Simmer for five-ish minutes, or until orzo starts to soften. If it looks dry, add more broth or, honestly, water works fine.
Make it creamy. Add ricotta and lemon zest/juice. Stir, and watch as it goes from soupy to creamy. Might look a little off white… don’t panic; it comes together, promise.
Toss in the greens. Fold spinach or whatever you’ve wrangled into bite-size bits. Add chicken back in (slice it first, or keep in chunks—I won’t police you).
Final magic. Sprinkle parmesan over, let it melt. Lid on, heat off. Five minutes—just enough to text your cousin back.

Real Notes form My Kitchen Fails and Wins

I’ve forgotten to add lemon… to be honest, tasted a bit flat, so don’t skip it.
Orzo gets sticky quick; a little butter can save the day if you overcook.
If your ricotta’s super wet, drain it on paper towels—learnt this after swampy sauce, yikes.
Once burnt the garlic (dogs scattered), but if you scrape the pan early, you can save face (and dinner).

My Variations (And the Small Disaster)

Tried swapping ricotta for feta—waaaay too salty for me, but maybe you’ll like the tang? My uncle did, but he likes anchovies on pizza, so who knows.
Add peas, swap spinach for arugula, or throw in roasted peppers… I just clean out the veg drawer sometimes.
Once put in sun-dried tomatoes—too chewy. Maybe dice them tiny if you want to try.

Handy Tools (And What to Do if You Don’t Have Them)

Really, you just need a large skillet. Cast iron is nice (I inherited mine from Aunt May, she used it for pancakes too). No skillet? Use any heavy pan with high sides. If it’s small, halve the recipe (learned that the hard way after orzo overflowed—still finding pieces months later).

How to Store It (Assuming You Have Leftovers)

Pop leftovers in a tightly sealed container. They’re happy for 2 days in the fridge. But honestly, in my house, this never makes it past breakfast—my partner steals the last bit for lunch. If it dries out in the fridge, a splash of broth and zap in the microwave fluffs it right up.

Ideas for Serving It (Not That You Need an Excuse)

We like it right out of the pan, but if you’re feeling extra, a crisp green salad and crackly bread on the side = perfection. Sometimes I add a side of marinated olives, because why not? And don’t forget a splash of white wine (or lemonade if you’re keeping it family-friendly).

Lessons I Learnt the Hard Way (Basically, Things Not to Rush)

I once rushed the simmer and the orzo was undercooked—not fun. Actually, if you can be patient here, it’s way better.
Don’t dump the ricotta in too fast—it blobs. Go slow, a spoonful at a time, stir as you go.
Skipped zesting the lemon once—regretted it because the zest brightens everything.

FAQ (A Grab Bag of Real Questions… Mostly)

Can you make this dairy free? Yeah, I’ve had a go with almond-based “ricotta”—not bad, sort of nutty. But I miss the creaminess; don’t we all?
Does it freeze well? Eh, not really—ricotta goes weird. Better to eat it up fresh or next day.
Can I use precooked chicken? Absolutely. Just add it with the greens, heat through—no faff, and one less thing to wash up.
Is orzo gluten free? Normal orzo isn’t, but there are good GF brands now (I tried Bon Appetit’s recs and liked Jovial). Or go wild and use cooked rice—it’s not the same, but totally works.
What pan size? My 12-inch skillet is ideal, but any deep 10-inch pan will do. If your pan feels cramped, halve the recipe or roll the dice with spillage like I do.
And yes, you can totally use rotisserie chicken (I mentioned earlier, but it really does save dinner many a Tuesday!).
If you want more ideas for skillet dinners, Serious Eats has awesome ones.

I should probably mention—sometimes I serve leftovers with a fried egg and a shake of hot sauce. Maybe not traditional, but, as my gran says, “if it feeds you and keeps you smiling, it’s a win.”

Creamy Ricotta Chicken and Orzo Skillet