One Pan Boursin Chicken Orzo (Printable)
Creamy one-pan comfort dish with tender chicken, Boursin cheese, orzo, and spinach ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Pasta
05 - 1 cup orzo (about 7 oz)
→ Dairy
06 - 1 package (5.3 oz) Boursin cheese (Garlic & Fine Herbs recommended)
07 - 2 tablespoons unsalted butter
→ Liquids
08 - 2 1/2 cups low-sodium chicken broth
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon sea salt, plus more to taste
14 - Fresh parsley, chopped, for garnish (optional)
# How to Make It:
01 - Heat olive oil and butter over medium-high heat in a large, deep skillet. Add seasoned chicken pieces and cook 5–7 minutes until golden and nearly cooked through. Transfer to a plate.
02 - Reduce heat to medium. Add diced onion to the pan and sauté 3–4 minutes until softened, scraping up browned bits. Add garlic and cook 1 minute more.
03 - Stir in orzo and toast for 2 minutes, stirring frequently to coat and lightly toast the grains.
04 - Pour in chicken broth and return chicken with accumulated juices. Bring to a simmer, lower heat, cover, and cook 8–10 minutes until orzo is al dente and most liquid is absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until melted and creamy. Fold in spinach and cook 2 minutes until wilted. Adjust seasoning to taste.
06 - Serve warm, garnished with chopped parsley if desired.
# Expert Hacks:
01 -
- Everything happens in one pan, so you spend more time eating and less time scrubbing dishes
- The Boursin cheese creates an incredibly velvety sauce without any cream or complicated roux
02 -
- Don't skip toasting the orzo in the onion and chicken drippings—those two minutes make a huge difference in flavor
- The sauce will continue thickening as it sits, so if it seems too loose, just wait a minute before adding more liquid
03 -
- Pat the chicken completely dry before seasoning to get that golden crust
- Room temperature Boursin melts more smoothly into the hot orzo