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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.
I know I talked about this yesterday, but I’m so excited that spring is here. To kick things off, I shared one of my all-time favorite cakes on Instagram yesterday. Ever since I’ve been in full on SPRING mode (and very ready for fresh strawberries). I can’t wait for Easter this year, and love that it’s late into April. Looking forward to carrot cake, quiches, fresh salads, and hopefully so much more.
I have about t-minus 10 days left of work on a major project with a major deadline – sorry there was no post on Tuesday! This is the first time in my “adult life” that I’ve fully realized I took on way more than a single person could manage. There’s no sugar-coating it, it’s been a tiring last few months, but tiring in both good and bad ways. I’m really so excited about everything we are working on, but balance (and delegating) are something I’m finding very difficult. Even though it’s been hard, I’m trying to learn with every day, and to work to make the next day better. Trying being the key word. Positivity is not my strongest trait, but I’m slowly working towards it. Good and bad days, but working on it!
Anyway, none of this has anything to do with today’s recipe, but I just kind of wanted to share a little of what’s happening behind the scenes.
Moving along to today’s recipe.
Yes, I am sharing another skillet recipe. I really hope you guys are as into these skillet recipes as I am. Because just when I think I couldn’t possibly come up with another, I do. And I love it just as much as the last one…maybe more, depending on the day.
To be honest, I am not sure quite where the inspiration for this recipe came from. I’d made a dish with walnuts and goat cheese the previous day and had the idea in my head that a goat cheese stuffed chicken could be really delicious. I’ve stuffed a whole roasted chicken with goat cheese before (recipe in the HBH cookbook), but never chicken breasts. And never with the combo of walnuts, basil, and honey. The combo sounded really good, so I decided to test it out. And while the first trial needed some tweaking, the flavors were spot on.
I wanted to keep this on the simple side. Now that it’s spring, it’s time simple quicker dishes, a little less time in the kitchen, and more time outside. Yes, I may be getting ahead of myself, but you know, wishful thinking.
The trickiest part about this recipe is stuffing the chicken, which truly isn’t tricky at all. Just slice the chicken breast in half and stuff goat cheese, walnuts, and basil inside. Close it up and sear the chicken in a large oven safe skillet. It’s important to remember that it’s OK if some of the goat cheese filling spills out into the skillet. Essentially everything is all going in that very same skillet, so I promise, all will be OK.
Once you’ve seared the chicken, add the orzo, and a few handfuls of kale (you could also use spinach). Let everything cook together in the oven until the chicken is golden, the cheese is melty, and the orzo is soft. In total, it all takes about 45 minutes, and a lot of that time is spent cooking in the oven.
As for taste? Well, I think you can guess from the ingredient list that the flavors in this dish are delicious. I love the tangy goat cheese paired with basil and sweet honey. It tastes indulgent, but it’s actually a pretty balanced meal. With the creamy goat cheese stuffed inside, the chicken really melts in your mouth. If you wanted to keep the dish extra healthy, try swapping the orzo for quinoa or farro, both will have similar cooking times.
Perfect light, springy dinner that will easily carry over into the summer months.
If you make this one skillet stuffed chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Goat Cheese Stuffed Chicken and Orzo.
Servings: 4
Calories Per Serving: 709 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 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 vinegar
Instructions
- 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!
This post was originally published on March 21, 2019
I am so excited to try this! If I substitute the farro for orzo, do I have to prepare it differently? I’m a rookie cook but your cookbook has me all inspired to get in the kitchen!!
Hi there! I think the cooking times should be very similar. I would not change anything. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you have a recommendation to substitute the goat cheese for a different kind of cheese? The dish sounds amazing but I can’t get myself to like goat cheese lol
Hey sara! You can use crumbled feta, mozzarella or brie! Honest, any cheese you love 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
A great dish for a rainy night in the SF Bay Area! I served with simple roasted brussels sprouts. The honey in the goat cheese mixture was a wonderful add and helped everything stay put inside the chicken breasts. WONDERFUL!!!!
I am so glad this turned out so well for you Sally! Thank you so much! xTieghan
This was amazing! Thank you!!!
Thank you Andrea! xTieghan
Made this recipe over the weekend. The flavor was delicious! I am curious about the three cups of broth. Really necessary? My dish was “soupier” than I would have liked, although the taste was good.
HI! I like the the orzo to have some broth to it. If you prefer it drier, just use 2 cups broth. Please let me know if you have any other questions. Glad you love this recipe! Thank you! xTieghan
Very nice and with two little 9 months old we are always looking for fast but delish meals. This one delivers on both. My husband and I enjoyed it a lot.
Living in Switzerland I do have to estimate how much half a bunch of kale is 🙂
I am so glad this recipe worked out so well for you, Esi! Thank you for trying it! xTieghan
I’m not a huge fan of goat cheese but I would like to try this recipe. Can you recommend an alternative cheese?
Hi there! You can use crumbled feta cheese or your favorite shredded cheese. mozzarella would be great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If you did this with rice would you use the same amount of liquid? Would the cook time change?
HI there! Yes, I would use about 1 1/2 cups liquid and the cooking time would increase to 20 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was absolutely delicious!! My entire family RAVED about this dinner. As a mom with teenagers I am always looking for fresh ideas for dinner and this one was perfection. It was fast, easy and full of flavor.
I also baked the strawberry chamomile naked cake for dessert to celebrate the first day of Spring (complete with the chamomile flowers!!) BEST DINNER EVER.
Hi Denise! I am so glad this turned out amazing for you! Thank you for trying it! xTieghan
This looks delicious – and don’t apologise for more one-pan goodness! Bookmarked.
Thank you Rachel! xTieghan
I absolutely LOVE your one skillet recipes! And your creative ways of making them delicious. Always keep them coming… Thank you!
Thank you so much Leslie! xTieghan
This looks so pretty!
Thank you Sarah! xTieghan
this is so my kind of dish!!! All in one pan and you’re good to go.
Totally is! I hope you try it! Thank you Ruth! xTieghan
I do agree that the ingredient list in the recipe is absolutely delish!! And I’m so with you about being ready for Spring! What a GREAT dish to bring in the new season! I always love reading your posts and continually receive inspiration from your recipes. Thanks so much for sharing.
Thank you so much Linger! I am so glad you love my posts and I hope you continue to!! xTieghan
I have some goat cheese knocking around, will try this tonight! And thanks for the alternates on orzo. My husband is Greek and is sick of eating orzo so I have to be creative! Also we are growing our own kale this year so hopefully this will be an easy one skillet meal we eat often. ?
I hope you both love this recipe, Candy! Thank you so much! xTieghan