Save to Pinterest My skillet was sticky with tomato residue and three layers of cheese when I realized I'd just skipped layering lasagna noodles for the first time in years. The orzo had soaked up all that garlicky broth while I answered a work email, and when I lifted the lid, steam rolled out smelling like my grandmother's Sunday sauce. I'd been trying to make lasagna on a weeknight and failing miserably until this version came together in one pan. No boiling, no layering, no waiting an hour for the oven. Just chicken, tiny pasta, and enough melted mozzarella to make me forget I ever owned a casserole dish.
I made this the night my sister came over unannounced, starving and stressed from moving apartments all day. She stood at the stove with me, stealing bites of toasted orzo and shredded chicken straight from the pan. By the time I stirred in the ricotta, she'd already texted three friends the recipe. We ate it right out of the skillet with crusty bread, sitting on the floor because her couch was still in a truck somewhere across town.
Ingredients
- Olive oil: This coats the chicken and builds the flavor base; use enough to keep everything from sticking but not so much that the sauce gets greasy.
- Boneless, skinless chicken breast or thighs: Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Yellow onion: Finely chopped onion melts into the sauce and adds a sweet, savory backbone that you'll miss if you skip it.
- Garlic: Freshly minced garlic blooms in the hot oil and perfumes the whole dish; jarred garlic just won't give you that same punch.
- Orzo pasta: These rice-shaped noodles cook directly in the sauce, turning plump and creamy as they absorb all the tomatoey goodness.
- Low-sodium chicken broth: This keeps the orzo from drying out and lets you control the salt level without ending up with something too salty to fix.
- Crushed tomatoes: The texture is perfect for a skillet sauce, clinging to the orzo and chicken without being too chunky or too smooth.
- Tomato paste: Just one tablespoon deepens the tomato flavor and adds a subtle richness that makes the sauce taste slow-simmered.
- Dried Italian herbs: A blend of basil, oregano, and thyme brings that classic lasagna vibe without needing a full spice rack.
- Red pepper flakes: Optional but wonderful for a gentle warmth that sneaks up on you after the first bite.
- Shredded mozzarella cheese: Half goes into the orzo for creaminess, half on top for that melty, golden finish we all crave.
- Ricotta cheese: Dolloped on top, it melts into creamy pockets that taste exactly like the best part of traditional lasagna.
- Grated Parmesan cheese: Stir this in for a salty, nutty boost that ties all the flavors together.
- Fresh basil: Chopped and sprinkled at the end, it adds brightness and makes the whole dish smell like an Italian kitchen.
Instructions
- Brown the chicken:
- Heat olive oil in a large, deep skillet over medium heat and add the chicken pieces, letting them sizzle and brown lightly for about four to five minutes. Transfer them to a plate so they don't overcook while you build the sauce.
- Sauté the aromatics:
- Toss the chopped onion into the same skillet and let it soften for two minutes, then stir in the garlic and cook just until fragrant, about thirty seconds. The smell will tell you when it's ready.
- Toast the orzo:
- Add the orzo to the skillet and stir it around for a minute, letting it pick up color and a nutty aroma. This step keeps the pasta from turning mushy later.
- Build the sauce:
- Pour in the chicken broth, crushed tomatoes, tomato paste, Italian herbs, red pepper flakes if using, salt, and pepper, stirring everything together until smooth. The skillet will look full and tomatoey and smell incredible.
- Simmer with the chicken:
- Return the chicken and any juices to the skillet, bring the mixture to a simmer, then cover and cook for nine to eleven minutes, stirring occasionally. The orzo should be al dente and most of the liquid absorbed.
- Stir in the cheeses:
- Reduce the heat to low and stir in half the mozzarella and all the Parmesan until melted and creamy. The orzo will look glossy and rich.
- Top with ricotta and mozzarella:
- Dollop the ricotta over the top in spoonfuls, then sprinkle the remaining mozzarella evenly. Cover and cook for two to three more minutes until the cheese is melted and bubbly.
- Finish and serve:
- Remove the skillet from the heat and sprinkle fresh basil over everything. Serve hot, straight from the pan, with extra basil if you like.
Save to Pinterest This became my go-to whenever someone needed comfort in a hurry. I've brought it to new parents, heartbroken friends, and one very grateful neighbor who'd just had surgery. Every time, the skillet came back scraped clean with a note asking for the recipe. It's the kind of meal that feels like a hug, warm and cheesy and impossibly easy to share.
Choosing Your Protein
Chicken thighs are more forgiving and stay juicy even if you overcook them by a minute or two, while breasts are leaner and cook a bit faster. I've also swapped in ground turkey, crumbled as it browns, for a different texture that kids seem to love. Italian sausage, removed from its casing and broken up, adds a fennel-spiked richness that turns this into something almost indulgent. Whatever you choose, just make sure it's cut small so it cooks evenly and mingles with every spoonful of orzo.
Making It Vegetarian
Leave out the chicken entirely and use vegetable broth instead of chicken broth for a meatless version that's just as satisfying. I like to add sautéed mushrooms or a few handfuls of fresh spinach stirred in at the end for body and color. The cheeses and tomato sauce are rich enough that you won't miss the meat, and the orzo still soaks up all that herby, garlicky flavor. It's become my favorite way to feed vegetarian friends without making a separate dish.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and they actually taste even better the next day after the flavors meld. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring often so the cheese doesn't break. I've also microwaved individual portions, covered, in one-minute intervals, stirring between each burst.
- Add a sprinkle of fresh mozzarella on top before reheating for extra creaminess.
- Reheat only what you'll eat; the orzo can get mushy if reheated more than once.
- Freeze portions in freezer-safe containers for up to two months, thawing overnight in the fridge before reheating.
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small victory. You'll find yourself making it again and again, tweaking the herbs or the cheese, and every time it'll feel like you've just invented dinner all over again.
Common Recipe Questions
- → Can I use a different pasta shape instead of orzo?
While orzo creates the signature creamy texture, you can substitute small pasta shapes like ditalini, acini di pepe, or small shells. Adjust cooking time as needed to reach al dente texture.
- → How do I prevent the orzo from becoming mushy?
Stir occasionally during cooking and check for doneness around 9 minutes. The orzo should be tender but still have a slight bite. Remove from heat immediately once most liquid is absorbed.
- → Can I make this dish ahead of time?
You can prepare the dish up to step 6, then cool and refrigerate. When ready to serve, reheat gently over low heat, adding a splash of broth if needed, then proceed with adding the cheeses.
- → What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat with 2-3 tablespoons of chicken broth or water to restore creaminess. Microwave portions in 1-minute intervals, stirring between, until heated through.
- → Can I freeze this dish?
Freezing is not recommended as orzo pasta and ricotta don't freeze well and can become grainy upon thawing. This dish is best enjoyed fresh or refrigerated for up to 3 days.
- → What substitutions work for ricotta cheese?
Cottage cheese blended until smooth makes an excellent ricotta substitute. You can also use mascarpone for extra richness or cream cheese thinned with a bit of milk for similar creaminess.