one skillet goat cheese stuffed chicken and orzo.

one skillet goat cheese stuffed chicken and orzo. 

One Skillet Goat Cheese Stuffed Chicken and Orzo, the perfect spring time dinner that’s quick, easy, and healthy…ish. Pan seared chicken breasts, stuffed with goat cheese, walnuts, basil, and honey. Cooked together with orzo pasta for a complete dinner made in just ONE skillet. There’s even some Tuscan kale thrown in for a pop of green. Truly one of those all in one dinners that just about everyone will love.


  • 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
  • 1 pinch crushed red pepper flakes, add to your taste
  • 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 vinega


  1. 1. Preheat the oven to 425 degrees. 
    2. In a medium bowl, combine the goat cheese, basil, walnuts, thyme, salt, pepper, and crushed red pepper.  
    3. Season the chicken with salt and pepper. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out like an open book. Spread the goat cheese mix evenly on one side. Drizzle honey over the cheese. Close the chicken sides like a book over the filling. It's OK is some is peeking out. 
    4. Heat the olive oil in a large skillet set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. Be careful when flipping the chicken to keep the cheese inside, it's OK if some falls into the pan.
    5. To the same skillet, add the butter, garlic, and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the chicken broth, kale, and balsamic vinegar. Bring to a boil over high heat and stir. Slide the chicken, and any juices/cheese left on the plate, back into the skillet. Transfer to the oven and roast for 10-15 minutes or until the chicken is cooked through.
    6. Serve the chicken topped with fresh basil. EAT!

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