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Creamy Lemon Ricotta Chicken Skillet

Creamy lemon ricotta chicken skillet with pan-seared chicken breasts and a silky ricotta Parmesan sauce. Cook it in one skillet until golden and saucy, with wilted baby spinach and bright lemon zest.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Lemon Ricotta Sauce
  • 1 tbsp butter
  • 3 garlic cloves
  • 1 cup whole milk ricotta cheese
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 cup chicken broth
  • 1 tsp Italian seasoning
  • 2 cup baby spinach
Garnish
  • 1 fresh basil
  • 1 lemon slices
  • 1 extra Parmesan
  • 1 chopped parsley
  • 0.25 tsp fresh cracked black pepper

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts with Italian seasoning, garlic powder, paprika, kosher salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Sear the chicken for 5–6 minutes per side, until golden and cooked to 165°F (74°C).
  4. Transfer the chicken to a plate.
Make the lemon ricotta sauce
  1. Melt the butter in the same skillet.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the chicken broth and scrape up any browned bits.
  4. Add the ricotta, heavy cream, Parmesan, lemon zest, lemon juice, and Italian seasoning.
  5. Stir until the sauce becomes smooth and creamy.
  6. Fold in the spinach until wilted.
Finish and garnish
  1. Return the chicken to the skillet and spoon the sauce over the top.
  2. Simmer for 3–4 minutes.
  3. Garnish with basil, chopped parsley, extra Parmesan, lemon slices, and fresh cracked black pepper.

Notes

Pro tip: when you simmer the sauce, keep it at a gentle bubble so the ricotta stays silky instead of breaking. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet over low heat until warmed through. Freezing is not recommended due to creamy texture changes. For a lighter option, use half-and-half instead of heavy cream for a slightly thinner sauce.