Gorgonzola Chicken and Orzo

READY IN: 30mins
Recipe by Julesong

Delicious, warm, and rich, this dish is easy to prepare. I consider it a comfort food. It travels well, too, so is good for taking along to a friend's house or potlucks.

Top Review by Kasha

A good, solid 4 stars from DH and myself. Quick and easy to make, I used the meat from a whole but small chicken. Certainly takes less than the 30 minutes of cooking the recipe suggests, more like 20. I was surprised it went together so quickly. I did not add the lemon zest, but did add the lemon juice. I also used a full 1/2 cup of blue cheese, which was fine for me, DH said it was just barely noticeable. A very brown recipe, needs some nice colorful, but plain veggies on the side. A good fall or winter recipe, as it is filling.

Ingredients Nutrition

Directions

  1. Trim the fat from the chicken breasts, then cut into bite size pieces.
  2. Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
  3. Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
  4. Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
  5. Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
  6. Goes well with a salad, crisp baby green beans, or asparagus.
  7. For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
  8. A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).

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