A one-skillet meal is often the best possible combination of convenience and comfort food, and this cheesy chicken and orzo dish is no exception. By: Katie Workman, The Mom 100
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground pepper to taste
- 1 1/2 pounds boneless, skinless chicken cutlets, thinly sliced
- 2 large shallots, chopped
- 1 1/2 cups dried orzo pasta
- 3 cups chicken broth
- 1 cup half and half
- 1/2 cup (2 ounces) grated Roth Original Van Gogh® Gouda Cheese
- 1/2 cup (2 ounces) grated Roth® Butterkäse cheese
- 2 cups roughly chopped baby kale
- 2 teaspoons minced fresh oregano leaves
- In a 10 to 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Season chicken on both sides with salt and pepper. Sear chicken about 3 minutes on each side or until browned and just barely pink in the center. Do this in batches, if necessary, and remove chicken to a plate; set aside.
- Return skillet to medium heat; add remaining tablespoon olive oil; heat. Add shallots to hot skillet; sauté 2 minutes until they begin to become tender. Add orzo and stir until it is coated with oil, about 1 minute. Add chicken broth and bring to a simmer, scraping up any browned bits from skillet bottom. Add half and half, stirring until mixture returns to simmer. Cover skillet, lower heat and simmer gently 8 minutes, stirring occasionally, until orzo is almost tender and liquid has reduced somewhat. (Mixture should still be quite runny)
- Sprinkle in Roth Original Van Gogh® Gouda and Butterkäse cheeses in batches, stirring after each addition until cheeses melt. Stir in baby kale and oregano. Tuck browned chicken pieces into orzo mixture; drizzle any chicken juices that have accumulated over. Cover pan and simmer additional 3 minutes, or until chicken is cooked through and orzo is tender. The dish will still be saucy.
- Serve dish hot from the pan.