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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!
I don’t like goat cheese. Is there another cheese you would recommend?
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
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.
Hey Kristin,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
Have made this several times. Really good!
Thanks so much Karen!! xTieghan
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.
Hey Bonnie,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
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!
Hey Taylor,
If you really don’t like balsamic vinegar you could skip it but I would recommend using it:) xTieghan
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.
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
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.
Hey Stevie,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
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.
Hey Robin,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
When putting in oven do you cover with a lid? Will rice cook without lid?
Thank you,
Ashley
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
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
Thank you so much Ann! xTieghan
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!
Thank you so much! I am really glad this turned out so well for you, Keri! xTieghan
Do you need to cover the skillet with a lid when you put it into the oven?
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
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!
Thank you so much Sofia!! I am really glad this turned out so well for you! xTieghan
It’s in The oven now…. cannot wait!!!
Yay! I hope you love this, Kim! xTieghan
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.
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