📌 SAVE this for busy summer nights when everyone’s hungry and you don’t know what to make. Creamy Ricotta Chicken & Orzo Skillet * 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 for the orzo: * 2 garlic cloves, minced * 1 onion, halved and thinly sliced * 4 cups packed baby spinach * 1 cup uncooked orzo pasta * 2 cups low sodium chicken broth * 1 tablespoon freshly squeezed lemon juice * 1 teaspoon salt * 3/4 cup ricotta cheese * 1 cup shredded mozzarella 1. Preheat the oven to 375℉. 2. Heat the oil in a large skillet over medium-high heat. Add the chicken, salt, pepper, Italian seasoning, and crushed red pepper flakes and toss to combine. 3. 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. 4. Add the garlic and onion and continue to cook, tossing occasionally, until the onion is tender, about 4 minutes. 5. Reduce the heat to medium. Add the baby spinach and cook, gently tossing, until just wilted, about 2 minutes. 6. Add the orzo and toss to combine. Add the broth, lemon zest, lemon juice, salt, and ricotta cheese and stir until well combined. 7. 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. 8. 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. 📝 Original recipe is from: @thedefineddish but I omitted a couple things momlifestyle dinnerideas summerdinner familymeal