Skillet Chicken with Cheesy Orzo and Baby Kale

4 to 6 servings
Total Time
A one-skillet meal is often the best possible combination of convenience and comfort, and this cheesy chicken and orzo with Gouda and Butterkäse is no exception.

By: Katie Workman, The Mom 100


  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground pepper
  • 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 or heavy cream
  • 1/2 cup (2 ounces) shredded Roth Gouda cheese
  • 1/2 cup (2 ounces) shredded Roth Butterkäse cheese
  • 2 cups roughly chopped baby kale
  • 2 teaspoons minced fresh oregano leaves


  1. Season chicken on both sides with salt and pepper.
  2. In a 10- or 12-inch skillet, heat 1 tablespoon olive oil over medium-high. 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 transfer chicken to a plate. Set aside.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add shallots to the hot skillet, and sauté 2 minutes until they begin to become tender. Add orzo and stir until 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. (Mixture should still be quite runny)
  4. Sprinkle in Gouda and Butterkäse in batches, stirring after each addition until cheese is melted. Stir in kale and oregano. Tuck browned chicken pieces into orzo mixture, and drizzle any chicken juices that have accumulated over the top.
  5. Cover pan and simmer 3 minutes more, or until chicken is cooked through and orzo is tender. Serve hot from the pan.