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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.
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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.
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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.
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
Just made this. It was VERY good. We loved it!
Thank you so much Donna! xTieghan
Just made this for dinner, SO yummy! 5 stars from the whole family! Thank you!
That is so great! Thank you so much Sarah! xTieghan
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.
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
This meal is SO GOOD. My husband said this is going to be his new “birthday meal” request. Big hit in our home!
Thank you Erin! So glad you have been loving my recipes and YES to the birthday meal! xTieghan
Is it ok to use another type of kale if i cant get Tuscan – any different cooking method you’d use?
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!
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.
Great! So glad you loved this Jaquelyn! xTieghan
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!
That is so sweet and amazing to hear! Thank you so much for trying my recipes! I hope you continue to love them! xTieghan
Hi! I want to try making this recipe this week, would a cast iron skillet be appropriate to use?
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
Amazing recipe and incredibly easy to make!
Thank you so much Kasmira!! I am so happy to hear that! xTieghan
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!
Sounds like such a perfect meal night! Thank you for trying this one, India! I am so glad it turned out so well! xTieghan
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!
Thank you so much Gabrielle! I am so glad you loved this recipe! xTieghan
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!
Wow this is so amazing to hear! Thank you so much for trying this Haley! xTieghan
This was easy and delicious! I didn’t have walnuts so I used sliced almonds. The honey was a winner ingredient .
Love to hear that! Thank you Michele! xTieghan
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”!
Awh I love that this turned out so amazing for you Kathleen! Thank you for trying it! xTieghan