I want to thank the Washington Post for this one. There are an infinite number of changes that I am going to try here but the base recipe was excellent. One pan, 35 minutes, easy dinner.
Skillet Orzo With Chicken, Spinach and Goat Cheese
This one-pot dinner of orzo, chicken, spinach and goat cheese is a weeknight wonder. It makes a simple yet satisfying supper with tangy, creamy goat cheese as the star. Raisins, or the dried fruit of your choice, add a pop of sweetness to balance it all out.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Ingredients
- 4 boneless skinless chicken thighs (1 1/4 to 1 1/2 pounds total), trimmed of excess fat and cut into bite-size pieces
- Fine salt
- Freshly ground black pepper
- 2 TBSP extra-virgin olive oil
- 1 shallot thinly sliced
- 1 cup dried orzo pasta 8 ounces
- 2 to 4 garlic cloves minced
- 3 cups no-salt-added or low-sodium chicken stock or broth
- 5 ounces baby spinach 5 cups
- 1/2 cup raisins dried cherries or other dried fruit
- 4 ounces fresh goat cheese
Instructions
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Pat the chicken dry, and lightly season with salt and pepper. In a large (12-inch) nonstick or cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the chicken pieces in one layer and cook, without moving, until browned on one side, about 5 minutes. Flip the chicken, add the shallot and cook, stirring occasionally, until the shallot starts to soften, about 2 minutes.
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Add the orzo and garlic and cook, stirring frequently, until fragrant and lightly toasted, 1 to 2 minutes.
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Add the stock or broth, bring to a simmer and cook, stirring occasionally, until the orzo is almost al dente, about 10 minutes. Fold in the spinach and raisins and continue cooking, stirring occasionally, until the spinach wilts, the raisins soften, the orzo is al dente and most of the stock has been absorbed, 2 to 5 minutes. (Keep in mind that the pasta will continue to absorb more stock as it sits.)
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Remove from the heat and stir in the goat cheese until completely melted. Taste, and season with more salt and pepper, as desired. Divide among individual bowls and serve warm.
Recipe Notes
Nutritional Facts
Per serving (1 1/2 cups)
-
Calories
613
-
Fat
26 g
-
Saturated Fat
9 g
-
Carbohydrates
58 g
-
Sodium
449 mg
-
Cholesterol
142 mg
-
Protein
42 g
-
Fiber
4 g
-
Sugar
13 g
Substitutions
Shallot >> onion.
Orzo >> pearl couscous or ditalini.
Spinach >> kale, arugula, other tender greens or peas.
Raisins >> any dried fruit, such as cherries, cranberries and apricots, or sun-dried tomatoes.
Goat cheese >> Boursin, cream cheese, feta or cheddar.
To make it vegetarian >> use beans and vegetable broth.
To make it vegan >> use beans, vegetable broth, and nondairy soft cheese.
To make it gluten-free >> use gluten-free pasta.
