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Easy One Skillet Goat Cheese Stuffed Chicken and Orzo. recipe photo

One Skillet Goat Cheese Stuffed Chicken and Orzo.

This One Skillet Goat Cheese Stuffed Chicken and Orzo is a flavor-packed delight that combines creamy goat cheese, tender chicken, and savory orzo—all in one skillet!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 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
For the Chicken and Orzo:
  • 4 pieces 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

  • Large skillet
  • Meat mallet or rolling pin
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.