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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.

overhead photo of One Skillet Goat Cheese Stuffed Chicken and Orzo with spoon in skillet

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.

raw chicken stuffed with goat cheese

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.

raw chicken before cooking on plate

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.

overhead close up photo of One Skillet Goat Cheese Stuffed Chicken and Orzo

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.

overhead side angled photo of One Skillet Goat Cheese Stuffed Chicken and Orzo

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories Per Serving: 371 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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!

horizontal photo of One Skillet Goat Cheese Stuffed Chicken and Orzo

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Comments

    1. Hey Robin,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

    1. Hey Lucy,
      Really any cheese that you enjoy will work well here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 5 stars
    So Good!!! This was an easy and delicious dinner. I didn’t add the nuts because of my son’s allergy, but we all loved this recipe.

  2. 5 stars
    Wow! What a fantastic recipe! I used dried basil and thyme instead (about 1 tsp each), and mixed the honey with the filling. Instead of slicing the breasts completely, I made a pocket and closed it with a toothpick. This kept all of the filling inside the chicken.

    1. Hey Bonnie,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  3. 5 stars
    Could you recommend an alternative to balsamic vinegar?! I may try it anyway. But I know I am not a huge balsamic fan. Thank you!

    1. Hey Taylor,
      If you really don’t like balsamic vinegar you could skip it but I would recommend using it:) xTieghan

  4. 3 stars
    I have made a number of your recipes with excellent results but sadly this one did not turn out so well. The chicken was dry which resulted from the high oven heat. I never go over a 350 oven for chicken but gave you the benefit of the doubt but I should have gone with my gut. I added a half cup of golden raisins to the orzo which added a nice touch to that part of the dish.

    1. Hey Tim,
      So sorry you did not enjoy the recipe, the reasoning for the high heat is because the chicken is stuffed. Was there anything you may have adjusted? Let me know how I can help! xTieghan

  5. 5 stars
    I’m officially hooked on your recipes. This felt healthy yet indulgent at the same time and will definitely become a staple in our household. I will be making this dish when we can once again safely have guests for dinner.

    1. Hey Stevie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  6. 5 stars
    Made exactly per recipe. It was perfect. Chicken breasts were cooked but still juicy, orzo was perfect. What a nice combination of flavors. This is a hit! Served with bread and small avocado/grapefruit salad.

    1. Hey Ashley,
      I do not cover with a lid, yes the recipe will cook. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    So yummy! I added some sautéed red onion to the stuffing, and fresh parsley instead of basil, and added whole green olives before putting in the oven

  8. 5 stars
    Holy cow. This meal was fabulous. The melted goat cheese was amazing and made the chicken extremely moist and tender. The flavors were on point. And it was so easy to make!

    1. Hey Carrie,
      I do not cover the skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. I wish I would’ve read the comments about the broth before cooking because mine came out soupy as well! The stuffing was SOOOO good though, so it turned out great anyway!

  10. Hi there, this looks delicious. I have celiac and wanted to use gluten free orzo. Do you know if the cooking times would be the same.

    1. Hi Sarah,
      Yes I would sub the gf orzo and keep everything the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. 5 stars
    So delicious! My family loved it. Pretty straightforward to make & healthy enough. I added a lot more stuffed chicken since my family eats a lot haha and used spinach instead of kale. Definitely a keeper!

    1. Hi Caitlin,
      Yes pecans or any other nut would be great to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Tieghan… this was hands down one of the best meals I have ever had !!! You are simply amazing !!!
    Thanks so much !!

    1. Hi Amy,
      That would be a great idea, I would keep everything the same! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. We have a nut allergy in the house – any suggestions on a substitution for the walnuts? for a crunch?

    1. Hi Eileen,
      I would just leave the nuts out. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. 5 stars
    Made this tonight and it was a fan favorite of both my husband and my 2.5 year old! Definitely will be in our normal rotation.

    1. Yes, you can easily cook this all the way through by using the stove. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  15. Hi there, excited to make this tonight! Just wanted to ask, how long should everything boil before adding the chicken back in and transferring to the oven? Thanks!

    1. Hi Rachael,
      You are simply just bringing to a boil and then adding the chicken back. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. This was amazing! I might try it with pine nuts instead of walnuts next time. Do you think it could freeze okay? I’m only one person and I can’t really have any guests during all my covid cooking.

    Thanks for these great recipes to keep me busy!
    Danielle

    1. HI! Yes, this should freeze really well! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  17. Hi, this looks amazing! Would it turn out just as well with a skillet just on the stove? I have an unreliable microwave oven but would really like to try

    1. Hi! Yes, you can easily cook this all the way through by using the stove. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  18. 5 stars
    I made this for dinner tonight. We loved it! It came together easy, but looks and tastes like you worked all day. I wouldn’t change a thing!

  19. I absolutely loved this! The flavor of the chicken with that filling is amazing! I’m wonding how it would work to substitute riced cauliflower for the orzo? Maybe just use less chicken broth? Trying to cut carbs, so I might have to give it a try.

    1. HI! Yes, just omit the broth completely. I am sure that will be great and a little lighter too. Please let me know if you have any other questions. I glad you love this recipe! Thank you and happy holidays! xTieghan

  20. 5 stars
    First review I have ever left for a recipe, EVER. But this was so fantastic. The flavors were absolutely wonderful. Cut the ingredients in half since I was only cooking for two people. In addition, as the other reviews suggested I used half the recommended amount of chicken broth and did not find it to be soupy at all. Made this for my boyfriend who is not a very adventurous eater, and he loved it too! Will definitely be adding this to the weekly rotation.

    1. Hi Emily! I am so glad you loved this recipe and I hope you continue to love others of mine!! Thank you so much! xTieghan

  21. 5 stars
    This meal is SO GOOD. My husband said this is going to be his new “birthday meal” request. Big hit in our home!

    1. Hi Hayley! Yes you can just use another type of kale that you can get. No need to adjust the cooking. Let us know if you have any other questions!

  22. 5 stars
    Making this recipe for the second time tonight, super easy to follow and everyone loved it! Had sliced almonds in the pantry so subbed those.

  23. 5 stars
    I have never been a very talented or intuitive cool, but each of your recipes I’ve made has been truly wonderful and made me proud of the meal I served my family. I have especially been unhappy with the meat dishes I’ve made in the past until I started trying your recipes. This dish was phenomenal!

    1. That is so sweet and amazing to hear! Thank you so much for trying my recipes! I hope you continue to love them! xTieghan

  24. Hi! I want to try making this recipe this week, would a cast iron skillet be appropriate to use?

    1. Hi there! Yes a cast iron skillet is great for this recipe! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. 5 stars
    I made this tonight and OH MY GOD. amazing, I don’t even like chicken, I make it for my husband because he’s a big meat water but I ate my entire chicken breast. The only thing I tweaked was I went with two cups of chicken broth after reading an earlier comment about not liking the Orzo too soupy and I didn’t have kale but I had asparagus. This was seriously the bomb. Not going to lie it wasn’t super fun assembling it, but it was worth it in the end for just one pan. While it was cooking I cleaned up the rest and we were done!

    1. Sounds like such a perfect meal night! Thank you for trying this one, India! I am so glad it turned out so well! xTieghan

  26. Made this for dinner tonight and everyone LOVED it! It was added to our favorite recipe folder. The crunch of the walnuts in the goat cheese was a perfect addition, and the sweetness of the honey really balance out the goat cheese and balsamic tartness. Amazing!

  27. 5 stars
    She has done it again!!! This is SO GOOD. Mine came out a bit more watery than her beautiful photos. Perhaps I didn’t let it boil for long enough after adding the chicken broth- would be helpful to add that into the recipe. Will make this recipe again for sure, 10/10!

  28. 4 stars
    This was easy and delicious! I didn’t have walnuts so I used sliced almonds. The honey was a winner ingredient .

  29. 5 stars
    This was so good! The flavors were amazing. I reduced the broth to 2.5 cups based on a previous comment and it turned out great. Thank you for easy weeknight recipes that feel “fancy”!

    1. Awh I love that this turned out so amazing for you Kathleen! Thank you for trying it! xTieghan

  30. 5 stars
    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!

  31. 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 🙂

  32. 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

    1. 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

  33. 5 stars
    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 🙂

  34. I made this for the second time tonight, and it has become a family favorite! It is so delicious and so easy! Thank you!

  35. 5 stars
    This is amazing my new favorite. We made tonight and everyone loved it. Lots of steps but worth it

  36. 5 stars
    Absolutely delicious! I did cut back the liquid to 2 cups, but kept everything as is. Will definitely be making this again soon!

  37. 4 stars
    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!

  38. 5 stars
    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!!!

    1. 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

    1. 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

  39. 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.

    1. 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

  40. 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!!

    1. 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

  41. 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

    1. 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

  42. 5 stars
    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!!!!

  43. 4 stars
    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.

    1. 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

  44. 5 stars
    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 🙂

  45. I’m not a huge fan of goat cheese but I would like to try this recipe. Can you recommend an alternative cheese?

    1. 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

    1. 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

  46. 5 stars
    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.

  47. 5 stars
    I absolutely LOVE your one skillet recipes! And your creative ways of making them delicious. Always keep them coming… Thank you!

  48. 5 stars
    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.

  49. 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. ?