Description
For the Chicken and Orzo
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
3 cloves garlic, minced
1 cup dry orzo pasta
2 cups chicken broth
1/2 cup cherry tomatoes, halved
2 cups baby spinach
For the Creamy Ricotta Sauce
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon lemon zest
1 tablespoon lemon juice
For Garnish
Fresh basil, chopped
Extra Parmesan cheese
Directions
Heat olive oil in a large skillet over medium heat. Add chicken, salt, black pepper, oregano, and red pepper flakes. Cook for 5–6 minutes until browned and
cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add garlic and orzo, stirring for 1 minute until fragrant.
Pour in chicken broth, bring to a simmer, and cook for about 10 minutes, stirring occasionally, until orzo is tender.
Stir in cherry tomatoes and baby spinach, cooking until spinach wilts.
In a small bowl, whisk together ricotta, Parmesan, milk, lemon zest, and lemon juice.
Return the cooked chicken to the skillet, then stir in the ricotta mixture until everything is well combined and creamy.
Remove from heat and garnish with fresh basil and extra Parmesan. Serve immediately.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 450 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep Ingredients: Cut chicken into bite-sized pieces. Mince garlic, halve tomatoes, and zest the lemon. Measure all other ingredients.
- Cook Chicken: Heat oil in a large skillet over medium heat. Add chicken, salt, pepper, oregano, and red pepper flakes. Cook undisturbed for 3 minutes to brown, then stir until cooked through (5-6 mins total). Transfer to a plate.
- Toast Orzo: In the same skillet, add garlic and dry orzo. Stir constantly for 1 minute until garlic is fragrant and orzo is lightly toasted.
- Simmer Orzo: Pour in chicken broth, scraping up any browned bits. Bring to a simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
- Add Vegetables: Stir in cherry tomatoes and spinach. Cook for 2-3 minutes until spinach wilts and tomatoes soften slightly.
- Make Sauce: While the orzo cooks, whisk ricotta, Parmesan, milk, lemon zest, and juice in a bowl until smooth.
- Combine: Return chicken to skillet. Remove skillet from heat and stir in the ricotta sauce until creamy and fully incorporated.
- Finish & Serve: Garnish with fresh basil and extra Parmesan. Serve immediately while hot and creamy.
Serving Suggestions
This creamy dish pairs beautifully with several sides. For a complete meal, serve with a crisp arugula salad dressed with a simple lemon vinaigrette. Garlic bread or a crusty baguette is perfect for soaking up the sauce. For a lighter option, add steamed asparagus or roasted broccoli on the side.
How-to Summary
This one-pan chicken and orzo features seasoned, pan-seared chicken combined with orzo pasta simmered in broth with tomatoes and spinach, all brought together with a bright, creamy ricotta-lemon sauce. The key steps are browning the chicken, toasting the orzo for depth, simmering until tender, and finishing with the cold sauce off the heat to prevent curdling.
Frequently Asked Questions
Can I use a different pasta? Yes, small pasta like ditalini or small shells work, but cooking time will vary. Avoid long pasta.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze out all excess water before adding to prevent a watery sauce.
Is there a substitute for ricotta? Full-fat cottage cheese blended until smooth, or mascarpone thinned with a little milk, are good alternatives.
Can I make this dish ahead? You can prep ingredients ahead, but cook just before serving as the orzo continues to absorb sauce, becoming less creamy over time.
Common Mistakes to Avoid
- Overcooking the Chicken: Cutting it bite-sized ensures quick, even cooking. Remove it as soon as it’s no longer pink inside to keep it tender.
- Adding Sauce on High Heat: Always remove the skillet from heat before stirring in the ricotta mixture to prevent the dairy from curdling or separating.
- Not Toasting the Orzo: Skipping the 1-minute toast with garlic misses a key opportunity to build nutty, deep flavor.
- Using Cold Ricotta: Let the ricotta come to room temperature for easier mixing and a smoother, more integrated sauce.
Conclusion
This creamy lemon chicken and orzo is a standout weeknight dinner that delivers restaurant-quality flavor with minimal cleanup. The combination of tender chicken, perfectly cooked pasta, and a vibrant, creamy sauce is both comforting and sophisticated. By following the detailed steps and avoiding common pitfalls, you can consistently create a delicious, impressive meal in just 30 minutes. It’s a versatile recipe sure to become a regular in your dinner rotation.
