Creamy Orzo with Chicken and Goat Cheese
  • Servings: 6
  • 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
  1. 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.
  2. 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.
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