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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
made this last night and loved it. very flavorful and simple – the combination of flavors was really great. we added some sliced onion and subbed in the quinoa – perfect light and spring-y dinner!
Yes! Thank you for trying this, Kelly! I am so glad it turned out amazing for you! xTieghan
This looks delicious! Will make tonight. Wondering if anyone has made with thighs rather than breasts? We usually enjoy thighs more as they are a bit moister and fattier 🙂
Loved this! Great flavor and easy to make.
Thank you Kathy! xTieghan
I wish I could rate this 6 stars! So easy, so delicious.
I’d been in a major cooking slump with fussy kids etc but this was a delight. Cooking the Florentine salmon tonight, and can’t wait to try more of your recipes
Hi Ally! I am so glad this saved you from your slump and it turned out amazing for you! Thank you for trying it! xTieghan
This was so fantastic and the orzo came out perfect. My fiancé said it was the best thing I’ve ever made! Making it again this week 🙂
I am so glad you loved this Sarah! Hope it turns out just as amazing the second time! xTieghan
I made this for the second time tonight, and it has become a family favorite! It is so delicious and so easy! Thank you!
I love to hear that! Thank you Ada! xTieghan
This is amazing my new favorite. We made tonight and everyone loved it. Lots of steps but worth it
Thank you Cheryl! I am so glad you loved this! xTieghan
Incredible recipe! Super simple and delicious!
Thank you Kristen! xTieghan
This was really delicious and easy to make!
Thank you Michelle! xTieghan
Absolutely delicious! I did cut back the liquid to 2 cups, but kept everything as is. Will definitely be making this again soon!
Thank you Alicia! xTieghan
This dish was delicious and easy to prepare. It also came out very soupy for me in the end (about an extra cup of broth) so I would cut back on that next time. Good news is, the broth was delicious and I drank it all up! I used baby kale and it cooked in wonderfully. Thank you for the great recipe!
Thank you so much Natalie! I am so glad you loved this recipe! xTieghan
Wow wow wow!! Made this tonight and it is one of the best things I have cooked in a long while. The flavors are sophisticated and blend wonderfully. I was unable to find small chicken breasts, so I cut two 1/2 breasts in half and then Butterflies those as best I could. I think it would be very easy to use thin-sliced breast meat instead and fold it over. We used spinach because my husband doesn’t like kale (I would have preferred the kale) and it seemed over cooked in this but it was so good we didn’t care. I might skip that and put a veggie on the side instead. It’s so good it’s going on our permanent dinner list. Thank you!!!
You are too sweet!! I am so glad you loved this Beth! Thank you! xTieghan
Hi Tieghan! What would be your best recommendation for making this for a larger group?
HI there! I recommend doubling the recipe and using 2 skillets. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The recipe mentions dill but the pictures look like they have thyme in them. Which do you recommend?
HI! You can use dill or thyme, both are great! Use your favorite. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What kind of goat cheese??? There are so many. I asked my husband to pick some up for me for this recipe and the kind he brought home isn’t crumbly at all.
HI! I use creamy goat cheese. It comes in a log usually. I am sure what your husband got will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan