Description
A one-pan dinner inspired by white chicken lasagna, featuring golden browned chicken paired with creamy orzo, spinach, and ricotta cheese.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 1 large shallot, halved and thinly sliced
- 8 ounces baby bella mushrooms, thinly sliced
- 4 cups packed baby spinach
- 1 cup uncooked orzo pasta
- 1/2 cup non-alcoholic white wine substitute
- 2 cups low sodium chicken broth
- zest of 1/2 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 3/4 cup whole milk ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup thinly sliced basil leaves, to garnish
Instructions
- Preheat: Preheat the oven to 375℉.
- Brown the Chicken: Heat the oil in a large, oven safe skillet over medium-high heat. Add the chicken, salt, pepper, Italian seasoning, and crushed red pepper flakes and toss to combine. Spread the chicken into a single layer and cook, tossing occasionally until the chicken is golden brown. Transfer the cooked chicken to a clean plate and set aside.
- Sauté Aromatics: In the same skillet, add the garlic, shallots, and mushrooms and continue to cook, tossing occasionally, until the mushrooms begin to soften and the shallots are tender, about 4 minutes.
- Wilt Spinach: Reduce the heat to medium. Add the baby spinach and cook, gently tossing, until just wilted, about 2 minutes.
- Reduce Liquid: Add the non-alcoholic white wine substitute and cook until reduced by half, about 2 minutes.
- Assemble Skillet: Add the orzo and toss to combine. Add the broth, lemon zest, lemon juice, salt, and ricotta cheese and stir until well combined. Bring to a simmer and add the cooked chicken back into the skillet. Toss until well combined then spread the contents of the skillet into a single layer. Sprinkle the top with the mozzarella.
- Bake: Transfer to the oven and bake until the orzo is cooked through and tender and the cheese and brown and bubbly, about 15 minutes. Remove from the oven and let rest for 3 to 5 minutes to allow the sauce to settle and thicken even further.
- Serve: Top with basil, serve, and enjoy!
Notes
This recipe can be made dairy-free by substituting with dairy-free ricotta and dairy-free shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 636 kcal
- Sugar: 4 g
- Sodium: 1232 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 113 mg
Keywords: creamy chicken orzo, one-pan meal, white chicken lasagna skillet, chicken and orzo