The One-Pan Creamy Chicken and Orzo Skillet You’ll Want to Make on Repeat

Name: The One-Pan Creamy Chicken and Orzo Skillet You’ll Want to Make on Repeat
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound boneless chicken breasts; 1 cup uncooked orzo pasta; 2 cups whole milk; 2 cups ricotta cheese; 2 teaspoons dried oregano; 2 teaspoons dried basil; 4 teaspoons crushed red pepper flakes (optional); Salt to taste; Pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup spinach (optional, for added greens)

March 23, 2025

Recipes

When I want something comforting, satisfying, and simple to make on a busy night, this creamy ricotta chicken and orzo skillet is one of my go-to recipes. It’s rich and creamy without being heavy, and it all comes together in one pan, making cleanup a breeze. The combination of tender chicken, perfectly cooked orzo, and creamy ricotta with a hint of garlic and herbs feels like a hug in a bowl. It’s the kind of dish that feels special but is easy enough for any night of the week.

Let me walk you through why this recipe works so well and how you can make it in your own kitchen.

Why This Recipe Works

This skillet recipe is pure comfort food magic. Here’s why it’s become a favorite in my kitchen:

One-pan simplicity: Everything cooks together for maximum flavor and minimal mess.
Creamy without being too rich: Ricotta adds a light creaminess that doesn’t feel heavy.
Perfectly cooked orzo: Tender and flavorful, soaking up all the sauce.
Garlic and herbs add depth: Bright, fresh flavors in every bite.
Versatile for any occasion: Great for weeknights but elegant enough for guests.

Ingredients You’ll Need

(Serves 4 | Prep Time: 10 minutes | Cook Time: 25 minutes)

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and black pepper, to taste
3 garlic cloves, minced
1 cup uncooked orzo pasta
2 1/4 cups chicken broth
1/2 cup whole milk
1/2 cup ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Juice of half a lemon
Fresh parsley or basil for garnish
Freshly grated Parmesan for serving (optional)

How I Make Creamy Ricotta Chicken and Orzo Skillet (Step-by-Step)

1. Sear the Chicken

I start by heating olive oil in a large skillet over medium heat. I season the chicken pieces with salt and pepper and cook until golden brown and cooked through, about 5-6 minutes. Then I transfer the chicken to a plate and set it aside.

2. Sauté the Garlic and Toast the Orzo

In the same skillet, I add the minced garlic and cook for about 30 seconds, just until fragrant. Then I stir in the orzo, letting it toast for 1-2 minutes. This step adds a nutty depth to the dish.

3. Add the Liquids and Simmer

I pour in the chicken broth and milk, stirring well to deglaze the pan and pick up all the flavorful bits. I bring it to a gentle simmer and cook the orzo for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid has reduced.

4. Make it Creamy

Once the orzo is cooked, I reduce the heat to low and stir in the ricotta cheese, oregano, basil, crushed red pepper flakes, and lemon juice. The ricotta melts into the sauce, making it creamy and smooth.

5. Add the Chicken Back In

I return the cooked chicken to the skillet, stirring everything together and letting it heat through for another 2-3 minutes.

6. Garnish and Serve

I finish the dish with fresh parsley or basil and a sprinkle of Parmesan cheese. I like to serve it right out of the skillet for a cozy, family-style meal.

My Favorite Tips for Perfect Creamy Chicken and Orzo

Toast the orzo: It adds a subtle nutty flavor that takes the dish up a notch.
Use good-quality ricotta: It makes the sauce silkier and more flavorful.
Don’t skip the lemon juice: It brightens up the richness and brings balance.
Adjust the broth if needed: If the orzo absorbs too much liquid, I add a splash more broth to loosen it up.
Top with extra cheese: A little Parmesan on top makes everything better.

What I Serve with This Skillet Meal

This one-pan dish is satisfying on its own, but I love serving it with:

A simple green salad with lemon vinaigrette
Roasted vegetables, like asparagus or broccoli
Warm crusty bread to soak up the sauce
A chilled glass of white wine or sparkling water with lemon

FAQs (From My Kitchen to Yours)

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay juicy and flavorful — both work well.

Q: Can I make this vegetarian?
A: Yes! Skip the chicken and use vegetable broth. You could also add sautéed mushrooms or spinach for extra heartiness.

Q: Can I use cream instead of milk?
A: You can, but I find that milk combined with ricotta keeps it creamy without being too heavy.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk.

Why This Creamy Ricotta Chicken and Orzo Skillet Deserves a Spot in Your Recipe Rotation

This recipe is the perfect mix of cozy, satisfying, and simple. The creamy ricotta and bright lemon make every bite comforting but fresh, and the one-pan convenience makes cleanup a breeze. Whether you’re cooking for family, friends, or just yourself, this dish delivers every time.

I hope you try it — and when you do, don’t forget to sprinkle on that extra Parmesan. It’s pure comfort in a skillet.