Description
A comforting one-pan meal featuring tender chicken, creamy ricotta, and orzo pasta in a rich, garlicky tomato sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 1 cup ricotta cheese
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic, oregano, and red pepper flakes (if using), and cook for 1 minute until fragrant.
- Stir in orzo and diced tomatoes with their juices. Pour in chicken broth and bring to a simmer. Return chicken to the skillet, reduce heat to medium-low, cover, and cook for 10-12 minutes until orzo is tender and liquid is mostly absorbed.
- Remove from heat and dollop ricotta cheese over the top. Gently stir to incorporate, creating a creamy sauce. Let sit for 2-3 minutes to thicken.
- Season with additional salt and pepper if needed. Garnish with fresh basil or parsley before serving.
Notes
You can customize the seasonings to taste.