Chicken and Goat Cheese Orzo

Name: Chicken and Goat Cheese Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp Olive Oil; 2 tbsp Red Wine Vinegar; 1 Tbsp Italian Seasoning blend; 1 tsp Salt; 1/2 tsp Garlic Powder; 1/4 tsp Black Pepper; 1-2 lbs Boneless, Skinless Chicken breast, cut in half length wise; 2 tbsp Cooking Oil; 2 tbsp Butter; 1 cup finely diced White or Yellow Onion; 1/2 cup Heavy Cream; 1/2 cup dry white wine (optinal); 2 cups Chicken Stock; 1/2 tsp Salt; 1 1/2 cups Orzo Pasta, uncooked; 5 oz Baby Spinach (if you want the spinach in smaller pieces, roughly chop it first); 4 ozGoat Cheese, crumbled (can skip or substitute feta or parmesan cheese; Squeeze of fresh Lemon juice, for topping

by Kaci: Thesouthernrd

4 servings

40 min

I love a one pan meal; they are quick, easy, and require minimal ingredients. This Chicken and Goat Cheese Orzo meal checks all of those boxes plus more. It is so elegant and delicious that you would never know it was so easy to prepare.

You start by marinading the chicken in spices and red wine vinegar before browning it to lock in all of the flavor.

Then you simply sauté an onion and add the rest of the ingredients to the pan before baking in the oven. The creaminess of the orzo and tanginess of the goat cheese pair perfectly with the chicken.

I love how the spinach not only adds nutrients to the meal, but also adds a pop of color creating an elegant and exciting dish.

I promise this is a simple, and delicious dish your family and friends will love!

Chicken and Goat Cheese Orzo

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Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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Ingredients

For the Chicken

2 tbsp Olive Oil
2 tbsp Red Wine Vinegar
1 Tbsp Italian Seasoning blend
1 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
1-2 lbs Boneless, Skinless Chicken breast, cut in half length wise
2 tbsp Cooking Oil

For the Orzo

2 tbsp Butter
1 cup finely diced White or Yellow Onion
1/2 cup Heavy Cream
1/2 cup dry white wine (optinal)
2 cups Chicken Stock
1/2 tsp Salt
1 1/2 cups Orzo Pasta, uncooked
5 oz Baby Spinach (if you want the spinach in smaller pieces, roughly chop it first)
4 ozGoat Cheese, crumbled (can skip or substitute feta or parmesan cheese
Squeeze of fresh Lemon juice, for topping

Instructions

Preheat oven 400°F / 204°C,
In a shallow baking dish, whisk together olive oil, vinegar, Italian seasoning, 1 tsp salt, garlic powder, and pepper. Add chicken to dish and turn to coat in herb seasoning. Allow to marinate in the refrigerator for at least 30min or overnight.
Heat an oven-safe skillet or Dutch oven over medium heat. Add cooking oil.
When oil is shimmering, sear chicken on both sides until lightly browned, 3 to 4 minutes per side.
Remove the chicken and place on a plate near the stove.
To heated pan, add butter. When butter melts, add onion with a pinch of salt. Sauté until onions are soft, 7 to 8 minutes, scraping up all of the brown bits from the bottom of the pan.
Add cream, wine, stock, and 1/2 tsp salt. Bring to a simmer.
When liquids are simmering, stir in orzo and spinach, scraping down the sides so that all of the orzo is in liquid. Crumble goat cheese over pasta (you can leave it on top or fold some of it in to make an even more creamy pasta. Turn off heat under pan.
Nestle chicken into the orzo.
Transfer pasta and chicken to the oven and bake, uncovered, until chicken is cooked and orzo is tender, 18 to 24 minutes.
Squeeze lemon juice over the finished dish.

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Chicken and Goat Cheese Orzo

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