Description
A quick and creamy one-pan dinner featuring tender chicken, orzo pasta, and rich ricotta cheese, finished with a squeeze of lemon and fresh herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- Salt and freshly ground black pepper
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (200g) orzo pasta
- 1 1/2 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1/2 cup (120g) full-fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/3 cup frozen peas (optional)
- 1/4 cup chopped fresh parsley or basil, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook, stirring occasionally, until golden brown and cooked through (about 6-8 minutes). Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the dry orzo to the skillet and stir for 1 minute until lightly toasted. Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Return the chicken to the skillet. Add the heavy cream, ricotta cheese, Parmesan, lemon zest, and lemon juice. Stir until the cheeses melt and the sauce is creamy. If using peas, add them now and cook for 2 minutes more.
- Taste and adjust seasoning with salt and pepper. Remove from heat. Garnish with fresh parsley or basil. Serve hot.
Notes
For a lighter version, substitute half‑and‑half for the heavy cream. Chicken can be replaced with shrimp or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 620 kcal
- Sugar: 4 g
- Fat: 34 g
- Carbohydrates: 38 g
- Protein: 38 g