Creamy Ricotta Chicken & Orzo Skillet (Mediterranean-Style)
This Mediterranean-style creamy ricotta chicken and orzo skillet is the perfect combination of comfort and fresh flavor. Juicy seared chicken thighs are nestled in a creamy, herbed ricotta and tomato sauce, mingled with tender orzo pasta, sun-dried tomatoes, spinach, and garlic. It’s a balanced one-pan meal that feels indulgent but is packed with Mediterranean goodness. Great for a weeknight dinner or casual gathering!
Time Required
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
Salt & pepper, to taste
For the Orzo Skillet:
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup orzo pasta (dry)
2 cups low-sodium chicken broth
1/2 cup whole milk or half-and-half
1/2 cup ricotta cheese (full-fat or light)
1/2 cup cherry tomatoes, halved
2 cups baby spinach
Zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp grated Parmesan (optional)
Fresh basil or parsley, for garnish
Instructions
Season and Sear Chicken:
Pat the chicken dry and season with oregano, paprika, salt, and pepper.
In a large skillet over medium heat, add 1 tbsp olive oil and sear chicken for 4–5 minutes per side until golden brown and mostly cooked through.
Remove chicken from the skillet and set aside (you’ll return it later).
Sauté Aromatics:
In the same skillet, add another tbsp olive oil if needed.
Sauté onion for 2–3 minutes until soft. Add garlic and sun-dried tomatoes and cook for 1 more minute.
Cook the Orzo:
Stir in the dry orzo and toast for 1 minute.
Add chicken broth and milk, stirring well. Bring to a simmer.
Add Ricotta & Simmer:
Stir in ricotta cheese until creamy and fully combined.
Add cherry tomatoes and bring everything to a gentle simmer.
Nestle the chicken back into the skillet, cover, and let everything cook for 10–12 minutes, or until orzo is tender and chicken is fully cooked (internal temp: 165°F/74°C).
Add Spinach & Finish:
Remove lid, stir in spinach, lemon zest, lemon juice, and Parmesan if using.
Let spinach wilt and sauce thicken for 2–3 more minutes uncovered.
Garnish & Serve:
Top with fresh basil or parsley, a drizzle of olive oil, and a sprinkle of black pepper.
Serve hot, straight from the skillet!
Pro Tips for Best Results
Sear the chicken well:
Get a nice golden crust on the chicken for maximum flavor before simmering it in the creamy sauce.
Use full-fat ricotta for richness:
It creates a creamier texture and balances the acidity from the tomatoes and lemon. Light ricotta works too but may be slightly thinner.
Don’t overcook the orzo:
It should be tender but not mushy. Keep an eye on the liquid and stir occasionally to prevent sticking.
Add broth gradually if needed:
If your orzo soaks up too much liquid before it’s cooked, add an extra splash of broth or milk and continue simmering.
Serve immediately:
Like risotto, orzo continues to absorb liquid as it sits. Serve the dish fresh for the creamiest texture.
Tasty Variations
Cheese Swaps & Additions:
Replace ricotta with goat cheese, cream cheese, or mascarpone for a different creamy base.
Add crumbled feta on top for a salty kick.
Sprinkle with shredded mozzarella or Parmesan and broil for 2 minutes to create a cheesy crust.
Vegetable Additions:
Add zucchini, mushrooms, or artichoke hearts with the onion step.
Mix in roasted red peppers or olives for deeper Mediterranean flavor.
Brighten It Up:
Add more lemon juice or zest if you like a citrusy, refreshing twist.
Stir in fresh herbs like thyme, oregano, or dill.
Protein Alternatives:
Use shrimp or salmon instead of chicken for a pescatarian version.
For a vegetarian dish, skip the chicken and add chickpeas or white beans for protein.
Orzo Substitutes:
Swap orzo for couscous, small pasta shells, or farro (adjust liquid and cooking time accordingly).
Use gluten-free orzo if needed.
Q&A – Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: It’s best served fresh, but you can make it ahead and reheat gently with a splash of broth or milk to loosen the sauce. Avoid overcooking the orzo initially if planning to reheat.
Q: Can I use rotisserie or pre-cooked chicken?
A: Yes! Add cooked chicken after the orzo is nearly done—just heat it through in the sauce for the last 5–7 minutes.
Q: What if I don’t have ricotta?
A: You can use goat cheese, cream cheese, or even a small amount of Greek yogurt (for a tangier flavor). Adjust the quantity and creaminess to your liking.
Q: Is this dish kid-friendly?
A: Very much! It’s creamy, mild, and full of pasta-like comfort. You can skip sun-dried tomatoes or spinach for picky eaters.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with broth or water on the stovetop or in the microwave.
Nutrition Information (per serving, estimated for 4 servings)
Calories: ~480 kcal
Protein: 35g
Carbohydrates: 32g
Fat: 22g
Fiber: 3g
Sugar: 5g
Sodium: ~500mg
Note: Nutritional values vary depending on exact ingredients and quantities used.
Conclusion
This Creamy Ricotta Chicken & Orzo Skillet blends the richness of a cozy pasta bake with the vibrant, fresh flavors of the Mediterranean. It’s a one-pan meal that brings together juicy chicken, creamy ricotta, bright lemon, and tender orzo for a satisfying, feel-good dinner. Easy enough for weeknights and elegant enough for guests, this dish is pure comfort—Mediterranean style.