Creamy Ricotta Chicken Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
Salt and freshly ground black pepper, to taste
03 -
1 tbsp olive oil
04 -
1 small yellow onion, diced
05 -
3 cloves garlic, minced
06 -
1 cup orzo pasta
07 -
2 cups chicken broth
08 -
1/2 cup whole milk ricotta cheese
09 -
1/4 cup grated Parmesan cheese
10 -
1/2 tsp dried oregano
11 -
1/2 tsp red pepper flakes (optional)
12 -
Juice of 1/2 lemon
13 -
2 cups baby spinach
14 -
Fresh parsley or basil, chopped, for garnish
# Instructions:
01 -
Season chicken pieces with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked, about 5–6 minutes. Remove from skillet and set aside.
02 -
In the same skillet, sauté diced onion and minced garlic for 2–3 minutes until softened. Add orzo pasta and toast for 1 minute.
03 -
Pour in chicken broth and bring to a simmer. Reduce heat, cover, and cook for 8–10 minutes until orzo is tender and most of the liquid is absorbed.
04 -
Stir in ricotta cheese, grated Parmesan, oregano, red pepper flakes (if using), and lemon juice. Mix until creamy.
05 -
Return cooked chicken to the skillet and fold in baby spinach until wilted. Adjust seasoning as needed. Garnish with fresh parsley or basil and serve hot.
# Notes:
01 -
To achieve perfectly tender orzo, stir occasionally while simmering to prevent sticking.