This comforting, risotto-style creamy chicken orzo is flavored simply with carrots, celery, onions, and garlic. Serve with crusty bread, and dinner is complete!
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
2 large carrots, peeled and cut into 1/3-inch pieces (about 1 cup)
4 garlic cloves, minced
8 cups chicken stock
2–3 cups shredded cooked chicken
1 pound orzo
1 tablespoon minced flat-leaf parsley
1 teaspoon sea salt, plus more to taste
1 ¼ teaspoons garlic powder
1 teaspoon Italian seasoning
¼ teaspoon freshly cracked black pepper
INSTRUCTIONS
Heat the olive oil in a large pot over medium heat. Once shimmering, add the onion, celery, carrots, and ½ teaspoon of salt. Sauté until the onion turns translucent, about 7 minutes.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Pour in the chicken stock, increase the heat to high, and bring to a boil.
Once boiling, add the shredded chicken and orzo. Reduce the heat to medium and mix in the parsley, remaining salt, garlic powder, Italian seasoning, and black pepper.
Simmer for about 20 minutes, stirring occasionally, until the vegetables are tender, the orzo is creamy, and most of the liquid has been absorbed.
NUTRITION INFORMATION (PER SERVING)
Calories: 326
Protein: 24g
Carbohydrates: 44g
Total Fat: 7g
Dietary Fiber: 3g
Cholesterol: 0mg
Sodium: 211mg
Total Sugars: 8g
Serve warm with crusty bread and enjoy!
CREAM CHEESE STUFFED CHICKEN BREAST
Say hello to the irresistible Cream Cheese Stuffed Chicken Breast, wrapped in crispy bacon! This dish is a game-changer for any dinner party, and it’s absolutely delicious.
Not only does it taste incredible, but it’s also incredibly easy to make—perfect for when unexpected guests drop by. With just a few simple ingredients, you can have this mouthwatering dish ready in under an hour!
I’ve been making this exact recipe since my teenage years, and it’s been a favorite in my household ever since. It’s the perfect combination of creamy, savory, and crispy that never disappoints.
INGREDIENTS
4 Chicken Breasts
500g Bacon (3-4 slices per chicken breast)
Cream Cheese Filling
8 oz Cream Cheese (softened)
1 cup Mozzarella Cheese (shredded)
⅓ cup Parmesan Cheese (shredded)
4-5 Cloves Garlic (minced)
1 teaspoon Thyme
3 stalks Green Onions (diced)
Salt and Pepper to taste
INSTRUCTIONS
Preheat the oven to 400°F (200°C).
Prepare the chicken breasts: Butterfly and pound the chicken breasts to about ¼” – ½” thickness. Lay the butterflied chicken breasts cut side up on a cutting board and cover with plastic wrap to prevent splatter while pounding.
Pound the chicken using a meat mallet until it reaches the desired thickness. Set aside.
Make the cream cheese filling: In a large bowl, combine the softened cream cheese, shredded mozzarella, parmesan, minced garlic, thyme, and diced green onions. Use a spatula to mash the ingredients together into a smooth paste.
Stuff the chicken breasts: Divide the filling evenly into 4 portions (about ¼ – ⅓ cup per chicken breast). Spread the filling across the center of each butterflied chicken breast, ensuring it covers the entire surface. Roll each chicken breast tightly, seam side down.
Wrap with bacon: Begin wrapping the bacon around each stuffed chicken breast, ensuring it’s completely covered. Overlap the bacon slightly as you work your way down the breast. Repeat for all chicken breasts.
Bake: Place the bacon-wrapped chicken breasts in an oven-safe baking dish and bake for 45 minutes.
Broil for extra crispiness: After baking, set the oven to broil on high for 5 minutes to crisp up the bacon.
Serve: Remove the chicken from the oven and let it cool slightly before serving. You may notice some filling has spilled out during baking—use this to spoon over the chicken as a flavorful sauce.
HOW TO BUTTERFLY A CHICKEN BREAST
Lay the chicken breast flat on a cutting board.
Place your non-dominant hand on top of the chicken to steady it.
Using a sharp knife, slice horizontally through the chicken breast, stopping about ¾ of the way through. Don’t cut all the way through.
Open the chicken like a book to reveal the butterfly shape. Repeat with the remaining chicken breasts.
