Discover the magic of a dish that combines creamy goat cheese, tender chicken, and savory orzo all cooked in one skillet. This One Skillet Goat Cheese Stuffed Chicken and Orzo is not only a feast for the eyes but also a delightful explosion of flavors that will leave you and your family craving more. Perfect for busy weeknights or intimate gatherings, it’s a recipe you’ll want to add to your rotation!
Why This Recipe is a Keeper
One Skillet Goat Cheese Stuffed Chicken and Orzo is a showstopper. The combination of the rich, creamy goat cheese and the herbal notes from fresh basil and thyme creates a flavor profile that is both comforting and sophisticated. Plus, with everything cooked in one skillet, cleanup is a breeze! This dish is great for meal prep, and you can easily adjust the ingredients to suit your taste. Whether you’re a busy parent, a culinary novice, or an experienced cook, this recipe checks all the boxes.
Shopping List
- 4 ounces goat cheese, crumbled
- 1 cup fresh basil, chopped, plus more for serving
- 1/4 cup toasted walnuts, finely chopped
- 1 tablespoon fresh thyme leaves
- Kosher salt and black pepper, to taste
- 1 pinch crushed red pepper flakes, adjust to your preference
- 4 boneless skinless chicken breasts (about 1 pound)
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
- 3 cups low sodium chicken broth
- 1/2 bunch kale, roughly torn
- 2 tablespoons balsamic vinegar
Equipment & Tools
- Large Skillet: A heavy-bottomed skillet is ideal for even cooking.
- Meat Mallet or Rolling Pin: For flattening the chicken breasts.
- Cutting Board: For chopping herbs and vegetables.
- Knife: A sharp knife for precise cutting.
- Measuring Cups and Spoons: To ensure accurate ingredient measurements.
One Skillet Goat Cheese Stuffed Chicken and Orzo: How It’s Done
Step 1: Prepare the Filling
In a bowl, combine the crumbled goat cheese, chopped fresh basil, toasted walnuts, fresh thyme leaves, and a sprinkle of kosher salt and black pepper. Mix until well combined. This will serve as the flavorful stuffing for your chicken.
Step 2: Stuff the Chicken
Using a meat mallet or rolling pin, gently pound each boneless chicken breast to an even thickness. Place a generous amount of the goat cheese mixture in the center of each breast, then fold the chicken over to seal in the filling. Secure with toothpicks if necessary.
Step 3: Sear the Chicken
In a large skillet, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of salted butter over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet and sear for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 4: Cook the Orzo
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the dry orzo pasta and toast for about 1 minute. Then, pour in 3 cups of low sodium chicken broth and bring to a simmer.
Step 5: Add the Chicken Back
Return the seared chicken breasts to the skillet, nestling them into the orzo. Cover the skillet and reduce the heat to low. Allow everything to cook for about 15 minutes, or until the orzo is tender and the chicken is fully cooked through.
Step 6: Add the Kale and Finish
Once the orzo is tender, stir in the roughly torn kale and drizzle with 2 tablespoons of balsamic vinegar. Cover again and let it wilt for about 2-3 minutes.
Step 7: Serve and Enjoy!
Garnish with additional fresh basil and a sprinkle of crushed red pepper flakes if you like a little heat. Serve hot and enjoy the harmonious blend of flavors in this One Skillet Goat Cheese Stuffed Chicken and Orzo.
Seasonal Adaptations
- Spring: Add asparagus or peas for a fresh seasonal touch.
- Summer: Incorporate sun-dried tomatoes or zucchini for a burst of color and flavor.
- Fall: Swap in butternut squash instead of kale for a sweet, earthy taste.
- Winter: Use Swiss chard or collard greens for a heartier green option.
What Could Go Wrong
- Chicken Is Not Cooked Through: Always ensure that chicken reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.
- Orzo Is Gummy: Stir the orzo occasionally as it cooks to prevent clumping and ensure even cooking.
- Filling Leaks: Make sure to properly seal the chicken after stuffing to prevent the filling from leaking out.
- Taste Issues: Adjust the seasoning to your preference. Taste the dish before serving and tweak the salt, pepper, or red pepper flakes as needed.
Store, Freeze & Reheat
This dish can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, portion it into freezer-safe containers and it can last for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it in a skillet over medium heat until heated through. You can also microwave it for a quicker option, adding a splash of water to keep the orzo moist.
Reader Q&A
Can I use a different type of cheese instead of goat cheese?
Yes! You can substitute with feta cheese for a saltier flavor, or cream cheese for a milder taste. Just be mindful of the texture and adjust the seasoning accordingly.
What can I serve with this dish?
This One Skillet Goat Cheese Stuffed Chicken and Orzo is a complete meal on its own, but you can serve it alongside a light salad or some roasted vegetables for extra color and nutrients.
Can I make this dish vegetarian?
Absolutely! You can substitute the chicken with large portobello mushrooms and follow the same steps. Just make sure to adjust cooking times as necessary!
How can I make this dish spicier?
If you like a kick, feel free to add more crushed red pepper flakes or even some diced jalapeños or a splash of hot sauce while cooking.
Before You Go
This One Skillet Goat Cheese Stuffed Chicken and Orzo is not just a meal; it’s an experience. With its rich flavors and simple preparation, it captures the essence of home cooking. Whether you’re sharing it with family or enjoying it solo, every bite is a reminder of the joy that home-cooked meals bring. So grab your skillet and get cooking—this recipe is sure to become a family favorite!
One Skillet Goat Cheese Stuffed Chicken and Orzo.
Ingredients
Equipment
Method
- In a bowl, combine the crumbled goat cheese, chopped fresh basil, toasted walnuts, fresh thyme leaves, and a sprinkle of kosher salt and black pepper. Mix until well combined.
- Using a meat mallet or rolling pin, gently pound each boneless chicken breast to an even thickness. Place a generous amount of the goat cheese mixture in the center of each breast, then fold the chicken over to seal in the filling. Secure with toothpicks if necessary.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of salted butter over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet and sear for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the dry orzo pasta and toast for about 1 minute. Then, pour in 3 cups of low sodium chicken broth and bring to a simmer.
- Return the seared chicken breasts to the skillet, nestling them into the orzo. Cover the skillet and reduce the heat to low. Allow everything to cook for about 15 minutes, or until the orzo is tender and the chicken is fully cooked through.
- Once the orzo is tender, stir in the roughly torn kale and drizzle with 2 tablespoons of balsamic vinegar. Cover again and let it wilt for about 2-3 minutes.
- Garnish with additional fresh basil and a sprinkle of crushed red pepper flakes if you like a little heat. Serve hot and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, portion into freezer-safe containers and it can last for up to 3 months.
- Reheat in a skillet over medium heat or microwave, adding a splash of water to keep the orzo moist.
