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homemade One Skillet Goat Cheese Stuffed Chicken and Orzo. photo
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One Skillet Goat Cheese Stuffed Chicken and Orzo.

Tender chicken breasts are stuffed with a creamy goat cheese and basil filling, seared, then roasted on a bed of garlicky orzo and kale for an easy all-in-one weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 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 to taste
  • black pepper to taste
  • 1 pinch crushed red pepper flakes or to taste
  • 4 boneless skinless chicken breasts about 1 pound total
  • 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

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a medium mixing bowl, combine the crumbled goat cheese, chopped basil, toasted chopped walnuts, thyme leaves, a pinch of kosher salt, black pepper, and crushed red pepper flakes; mix until evenly distributed.
  • Season each chicken breast with salt and pepper. Using a sharp knife, slice horizontally through the thickest part of each breast to create a pocket, cutting almost to the other side but leaving about 1/2 inch attached.
  • Open each chicken breast like a book and spread an even portion of the goat cheese mixture onto one side of the pocket. Drizzle about 1/2 tablespoon of honey over the filling for each breast, then close to enclose the filling; some filling may peek out and that’s fine.
  • Heat the extra virgin olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the stuffed chicken and sear until golden, about 3–5 minutes per side. Remove the chicken to a plate, leaving any browned bits in the pan.
  • Reduce heat to medium and add the butter, then stir in the minced garlic and dry orzo. Cook, stirring, until the garlic is fragrant and the orzo is lightly toasted, about 2–3 minutes.
  • Add the chicken broth, torn kale, and balsamic vinegar to the skillet. Stir to combine and bring the mixture to a boil.
  • Slide the seared stuffed chicken and any accumulated juices back into the skillet on top of the orzo. Transfer the skillet to the preheated oven and roast until the chicken is cooked through and the orzo is tender, about 10–15 minutes.
  • Remove from the oven, let rest for 2–3 minutes, then serve the chicken over the orzo and kale, topped with additional fresh basil.

Equipment

  • large ovenproof skillet
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board
  • Spatula or tongs

Notes

  • Use a sharp knife to create neat pockets in the chicken.
  • Toast the walnuts beforehand for best flavor.
  • Keep an eye on the orzo while toasting so it doesn't burn.
  • Adjust red pepper flakes to control spiciness.
  • Use low-sodium broth to manage overall salt level.