Cheesy Chicken Kale Orzo

4 servings
Active Time
Cook Time
Total Time
This creamy chicken kale orzo is a lazy girl’s risotto — taking half the amount of time to cook than normal risotto! Each bite bursts with flavor from fresh rosemary and nutty Grand Cru® cheese.

Recipe by: Elizabeth Van Lierde, College Housewife


  • 2 tablespoons olive oil
  • 1 pound chicken breast tenders
  • Kosher salt & cracked black pepper
  • 3 tablespoons butter
  • 1 shallot, thinly sliced
  • 5 cloves garlic, minced
  • 1 pound dried orzo pasta
  • 2 teaspoons minced rosemary
  • 3 cups kale, chopped
  • 4 to 5 cups chicken broth
  • 1/2 cup half and half or heavy cream
  • 1 cup grated Roth Grand Cru® cheese


  1. Heat olive oil in a large skillet over medium heat. Salt and pepper chicken breasts on both sides. Cook 3 to 5 minutes per side, or until a thermometer inserted into the thickest part reaches 165 degrees F. Set chicken aside, and keep warm. 
  2. Melt butter in the same skillet and add shallots, cooking 1 to 2 minutes. Add garlic. Cook an additional minute until fragrant.
  3. Add orzo and rosemary to the pan. Cook 1 to 2 minutes, stirring frequently. Add chopped kale and half the broth (about 2 to 2 1/2 cups) to the pan. Let kale cook for 1 to 2 minutes until wilted. Add remaining broth and cook 7 to 8 minutes, stirring frequently until orzo absorbs the broth. It should be cooked until al dente (soft but with a slight bite). 
  4. Stir in half and half. Season generously with salt and pepper. Add Grand Cru®, stirring until cheese is melted. Season with more salt and pepper, to taste. Add chicken back to the pasta.
  5. Serve immediately.