Creamy Orzo with Chicken and Goat Cheese
A creamy, comforting, low-maintenance dish perfect for cooler weather.
Ingredients
- 1 lb orzo
- 1 lb chicken breast, cut into 1-inch pieces
- 1/2 cup sun-dried tomatoes, chopped
- 6oz log chevre, broken up and crumbled with two forks
- 2 tsp fresh thyme leaves
- Juice from half a lemon (~2 tsp)
- 4 cups chicken broth
- 3/4 cup water
- 2 Tbsp unsalted butter, divided
- 1 tsp salt
- 1/4 tsp ground pepper
- 3/4 cup Parmesan, grated
- 3/4 cup Panko
Instructions
- Preheat oven to 400. Add orzo, chicken, sun-dried tomatoes, chevre, thyme, and lemon juice to a 2.5-3qt baking dish.
- Bring chicken broth, water, 1 Tbsp butter, salt, and pepper to a boil.
- Pour into the baking dish, stirring slightly to mix. Bake for 30 minutes.
- Mix Parmesan and Panko together.
- Melt remaining butter in a small dish and add to panko mixture.
- Stir the butter into the bread crumbs until well incorporated. Give the dish a quick stir and sprinkle the bread crumb mixture on top.
- Bake for another 7-10 minutes, until bubbly and browned. Let sit 5 minutes before serving.
Notes
Adapted from Everyday Food
Estimated time: 1 hour