Quick one-pan orzo skillet with chicken, tomatoes, spinach, and creamy ricotta dollops in just 30 minutes.
# What You’ll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables & Aromatics
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved
06 - 2 cups fresh spinach leaves
→ Pantry & Grains
07 - 1 1/4 cups orzo pasta
08 - 1 can (14 oz) crushed tomatoes
09 - 2 1/2 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste
→ Dairy
11 - 1/2 cup heavy cream
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 3/4 cup ricotta cheese, for dolloping
→ Seasonings
15 - 1 teaspoon dried Italian herbs
16 - 1/4 teaspoon crushed red pepper flakes, optional
17 - Kosher salt and black pepper, to taste
18 - Fresh basil leaves, for garnish
# How to Make It:
01 - Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Stir in cherry tomatoes and cook until softened, about 2 minutes.
03 - Add orzo and tomato paste, stirring to coat the grains. Pour in crushed tomatoes and chicken broth. Season with Italian herbs, red pepper flakes, salt, and pepper.
04 - Bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Stir in the shredded chicken, spinach, and heavy cream. Cook for 2 minutes until spinach wilts and chicken is heated through.
06 - Sprinkle mozzarella and Parmesan cheeses over the skillet. Gently fold to combine, allowing cheeses to melt and sauce to thicken.
07 - Remove from heat. Dollop ricotta over the top and garnish with fresh basil. Serve hot.
