Chicken with Cheesy Orzo and Baby Kale Recipe

Chicken with Cheesy Orzo and Baby Kale


  • Prep: 20 mins
  • Cook: 40 mins
  • Total: 60 mins
  • Yield: 7 servings
  • Cooking Method: Frying
  • Recipe Cuisine: American


  • 700 gramsboneless skinless chicken cutlets
  • 2tablespoonsextra-virgin olive oil
  • saltto taste
  • freshly ground black pepperto taste
  • paprikato taste
  • garlic powderto taste
  • 2large shallot
  • 1 1/2cupdried orzo
  • 3cupschicken broth
  • 1cupheavy cream
  • 1/2cupKalleh Gouda Cheese
  • 1/2cupKalleh Butterkase Cheese
  • 3cupsbaby kales
  • 2teaspoonsfresh oregano

If you are looking for an easy and convenient meal, this one-skillet chicken with cheesy orzo and baby kale is the one. This is the best possible combination of simple ingredients for a portion of hearty comfort food made of juicy chicken cutlets, tender orzo, and a creamy and savory sauce.  

The chicken with cheese orzo and baby kale can be a perfect choice for a cozy, friendly dinner. It is delicious, filling, and packed with appetizing flavors. 

The recipe for this chicken with cheesy orzo and baby kale is super easy and quick. The ingredients are versatile and will be ready before you know it. 

Create a memorable night by cooking this fantastic meal. Everyone is going to love this appealing meal for sure. 


Step 1

For making a creamy chicken with cheesy orzo and baby kale, first, you should choose a large skillet, and heat one tablespoon of virgin olive oil over medium heat. Trim the chicken cutlets and season both sides with salt, freshly ground black pepper, paprika, and garlic powder. Place the seasoned cutlets in the heated skillet, and sear them lightly for about 3-4 minutes on each side until browned and barely pink in the center. Do the same for all the chicken pieces. Remove from the skillet to a plate, and set aside.

Step 2

Use a sharp knife and chop the large shallots finely. Return the skillet to medium heat and add one tablespoon of the olive oil, when it is hot, add in the chopped shallots. Saute for 2-3 minutes until they are tender and slightly translucent.

Step 3

Then stir in the orzo and combine it with the mixture until the orzo is thoroughly coated with the oil and shallots, about 2 minutes. Pour in the chicken broth, and bring the mixture to a simmer. If there are any browned bits at the bottom, scrape up.

Step 4

Stir in the heavy cream, and give them the right mix. Return to a simmer. Cover the skillet, lower the heat and let the sauce simmer gently for about 8 or 10 minutes. Stir the mixture occasionally until the orzo is tender, but not too much. The liquid needs to be absorbed, but it should still be runny through with the actual liquid left in the pan.

Step 5

Put the Kalleh Butterkase Cheese (Sliced) and Kalleh Gouda Cheese next to you and add them to the batches’ mixture. Stir after each addition until the cheese is all melted and creamy. Stir in the fresh oregano and roughly chopped baby kales—Tuck the browned chicken into the orzo mixture. If there is any juice accumulated from the chickens, add it to the mixture. Cover the skillet, and let it simmer for about 3-4 minutes. Continue cooking until the chicken is cooked thoroughly and the orzo is tender, loose, and saucy. 

Kalleh butterkase cheese in Chicken with Cheesy Orzo and Baby Kale

Step 6

Serve this delicious chicken and orzo immediately on a dinner plate. The sauce tends to firm up as it cools. You can side it with your favorite green salad and enjoy every bite.

Cooking Notes

You can swap baby kale with baby spinach, and it will still taste amazing.

If you want it to be more aromatic, add a teaspoon of parsley. 


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