I think we can all agree that a stuffed chicken breast is a wonderful thing. It feels a little fancy, a little special, but it’s often much simpler to make than it looks.
This version, with creamy goat cheese and fresh spinach, is one of my absolute favorites. The best part is that it all comes together in a single pan, with the orzo cooking right alongside the chicken, making cleanup a breeze.
Ingredients Needed for the Recipe
- Boneless, Skinless Chicken Breasts: These are our main protein, and they create the perfect pocket for our flavorful filling.
- Soft Goat Cheese: This brings a lovely tangy creaminess that melts beautifully inside the chicken.
- Fresh Basil: It adds a sweet, aromatic note that pairs perfectly with the goat cheese and spinach.
- Fresh Spinach: It wilts down into the orzo, adding a pop of color and a gentle, earthy flavor to the whole dish.
- Orzo: This small pasta cooks quickly and absorbs all the delicious flavors from the chicken and broth.
- Chicken Broth: It’s the cooking liquid for the orzo, infusing it with savory depth.
- Onion and Garlic: These form the aromatic base that builds the foundation of flavor for the orzo.
- Olive Oil: We use it for searing the chicken and sautéing the vegetables.
- Sea Salt and Black Pepper: Essential for seasoning every layer of the dish properly.
Choosing Your Chicken and Goat Cheese
For the best results, try to find chicken breasts that are roughly similar in size. This helps them cook at the same rate, so no one is left waiting for their dinner.
If your chicken breasts are particularly thick or large, you might even consider slicing them completely in half horizontally to create two thinner cutlets. Just adjust the stuffing amount accordingly.
When selecting goat cheese, a plain, soft log is what you’re after. The pre-crumbled variety often has a coating that prevents it from melting as smoothly, so a log from the cheese section is ideal.
How to Make Spinach and Goat Cheese Stuffed Chicken with Orzo
Step 1 – Preheat and Prepare the Filling
Begin by preheating your oven to 425°F. This gives it plenty of time to get nice and hot while you prepare everything else.
In a small bowl, add the soft goat cheese and your finely chopped fresh basil. Use a fork to mash them together until they are well combined into a herby, spreadable mixture.
Step 2 – Create the Pocket and Stuff
Lay a chicken breast flat on your cutting board. Using a sharp knife, carefully slice into the thickest side of the breast horizontally, but be sure not to cut all the way through.
You want to create a deep pocket, leaving the ends and other sides intact. Gently spoon about a quarter of the goat cheese mixture into that pocket.
Repeat this process with the remaining chicken breasts. Once they are all stuffed, season the outside of each one generously with salt and pepper.
Step 3 – Sear the Chicken
Place your large, oven-safe skillet on the stove over medium-high heat. Add the olive oil and let it warm up for a moment.
Carefully place the stuffed chicken breasts into the hot pan. Let them cook undisturbed for about 3 to 4 minutes, until a golden-brown crust forms.
Flip them over and sear the other side for another 3 to 4 minutes. The chicken will not be cooked through at this point, which is perfectly fine.
Step 4 – Sauté the Aromatics
Transfer the seared chicken breasts to a clean plate for now. In the same skillet, you’ll see those lovely browned bits from the chicken.
Add the diced onion and minced garlic to the pan, adding another tiny drizzle of oil if it looks dry. Season with a pinch of salt and pepper.
Sauté them for just 2 to 3 minutes, until they become fragrant and the onion starts to turn translucent.
Step 5 – Add Orzo and Spinach
Next, add the dry orzo and the roughly chopped spinach to the skillet. Stir everything together, allowing the orzo to get coated in the oils and the spinach to just begin to wilt.
This only takes about a minute. Then, pour in the chicken broth and give it a good stir, scraping up any browned bits from the bottom of the pan.
Bring the liquid to a gentle boil, which should only take a minute or two over medium-high heat.
Step 6 – Combine and Bake
Once the broth is boiling, reduce the heat to a simmer. Now, gently place the seared chicken breasts back into the skillet.
Nestle them in so they are about halfway submerged in the broth and orzo mixture. This is what will finish cooking them through.
Carefully transfer the entire skillet to your preheated oven. Let it bake, uncovered, for 20 to 25 minutes.
Step 7 – Rest and Serve
You’ll know it’s done when the chicken is cooked through and the orzo has absorbed all of the broth. The top might have a slight crispness to it, which is delightful.
Remove the skillet from the oven, and let it sit for about 5 minutes. This allows the juices in the chicken to redistribute.
Finally, use a fork to fluff the orzo around the chicken, and it’s ready to be served directly from the pan.
Simple Swaps and Variations
If you’re not a fan of goat cheese, cream cheese is a wonderful, mild substitute. Just let it soften at room temperature first so it’s easy to mix.
Feel free to play with the herbs, too. Fresh thyme, oregano, or even a tablespoon of chopped sun-dried tomatoes would be lovely mixed into the cheese.
For the greens, kale or Swiss chard can stand in for the spinach. If using kale, just remove the tough stems and chop it a bit more finely.
Tips
- An instant-read thermometer is the most reliable way to check for doneness. The thickest part of the chicken should read 165°F.
- Make sure your skillet handle is oven-safe. If it’s not, you can tightly cover the handle with a few layers of aluminum foil to protect it.
- Don’t skip the searing step. It adds a ton of flavor and gives the chicken a beautiful texture.
- If your orzo seems a little dry after baking, you can stir in a splash of warm broth or a bit of water to loosen it up.
Storing and Reheating Your Meal
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb moisture, so it might be a bit denser the next day.
To reheat, I find the stovetop works best. Add a splash of water or broth to a skillet with the leftovers, and warm it gently over medium-low heat, stirring occasionally.
You can also reheat it in the microwave, covered, with a damp paper towel over the top to help keep everything moist. I hope this recipe becomes a comforting, easy go-to in your kitchen, just like it is in mine.
Spinach and Goat Cheese Stuffed Chicken with Orzo Recipe
Description
Made in one pot and ready in under an hour, this spinach and goat cheese stuffed chicken with orzo is easy to make yet flavorful and has everything you need—including protein, complex carbs, fiber, and healthy fat—for a healthy weeknight meal. Simple enough for a busy night but elegant enough to impress guests!
Ingredients
Instructions
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Preheat oven to 425°F (220°C).
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In a small bowl, combine goat cheese and chopped basil and mash gently until well combined.
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Place the chicken breasts on a cutting board and slice each horizontally at its thickest point, about 1.5–2 inches long, keeping the ends attached to form a pocket. Stuff each chicken breast with ¼ of the goat cheese mixture. Season generously with salt and pepper on all sides.
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Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden. Remove and set aside.
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In the same skillet, add onion and garlic. Season with a pinch of salt and pepper, and cook for 2–3 minutes until tender. Add a drizzle of olive oil if needed.
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Add orzo and spinach. Stir to coat with the onion mixture and cook for 1 minute until spinach wilts slightly.
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Pour in chicken broth, stir to combine, and bring to a boil. Reduce to a simmer, then return chicken breasts to the skillet, nestling them halfway into the liquid.
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Transfer the skillet to the oven and bake for 20–25 minutes, or until the liquid is absorbed and chicken reaches an internal temperature of 165°F (74°C).
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Remove from oven, fluff orzo with a fork, and let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
Serving Size 1 serving
- Amount Per Serving
- Calories 367kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Cholesterol 145mg49%
- Sodium 480mg20%
- Potassium 750mg22%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 48g96%
- Calcium 100 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Herb variation: Swap basil for thyme, dill, or parsley based on your preference.
- Make it gluten-free: Use gluten-free orzo or substitute with quinoa.
- Storage tip: Leftovers keep well in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of broth to retain moisture.
