One Skillet Chicken with Cheesy Orzo and Baby Kale

4 to 6 servings
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 Gouda cheese
  • 1/2 cup (2 ounces) grated Roth Butterkäse cheese
  • 2 cups roughly chopped baby kale
  • 2 teaspoons minced fresh oregano leaves


  1. 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.
  2. 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)
  3. Sprinkle in 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.
  4. Serve dish hot from the pan.