Good Eats and Sweet Treats from My Small Boston Kitchen

Savory Saturday: Goat Cheese and Chicken Orzo

One graduation down, one to go! I’ve officially graduated from the School of Management here, but the all-school commencement is tomorrow. It’s incredible how time flies — I feel like I met all of my wonderful friends just yesterday, but it was four whole years ago. I sure hope the coming years slow down a bit.

As a result of graduation and all of the associated festivities, I am completely drained. But I did want to put up a quick post about an absolutely fabulous dinner, which is super easy to make, and relatively quick too! Last Saturday night, we had a busy day, and wanted something yummy but not too time-consuming for dinner. I’d found this recipe on Bakespace a few weeks back, and it sounded positively delightful. Plus, all you do is throw a whole bunch of ingredients in a baking pan, turn the oven on, and wait 30 minutes. Easy, right?

We made a bunch of changes to the recipe, including substituting chicken sausage for the chicken (which was delicious, though chicken would have been good too, we just didn’t have it), adding asparagus and shitake mushrooms, and omitting sundried tomatoes. We didn’t have those either. But all of the changes were really fantastic, and I think this is the kind of recipe that you can change to your liking, and it will still be good. I was skeptical about it all coming together and the orzo actually cooking, but it come out perfectly. The only thing I think I would have done is add a little bit more liquid — it wasn’t dry, but there wasn’t excess sauce. But really, this one’s a winner! I think once I get my big-girl apartment and start the next phase of my life, it’ll be a great go-to recipe that will easily feed me for a week. Yum!

Savory Saturday: Goat Cheese and Chicken Orzo


  • 1 lb orzo
  • 1 lb chicken breast, cut into 1-inch pieces
  • 1/2 cup sun-dried tomatoes, chopped
  • 6oz log goat cheese, 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 breadcrumbs


  1. Preheat oven to 400.
  2. Add orzo, chicken, sun-dried tomatoes, goat cheese, 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.
  3. Mix Parmesan and panko breadcrumbs 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.
  4. These pictures don't do the meal justice -- I would've taken pictures of it once we'd broken in and had a few bites, but one bite lead to another, and I got so into the meal, I completely forgot my camera. Oops! You'll just have to trust me.

I’ve got one more yummy thing I still need to tell you about, and then I’m going on vacation for a few days! Can’t wait for that. But I’ll be back soon, and until then…

With love, enjoy!

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