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Boursin Chicken Orzo Bake Recipe

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4.7 from 147 reviews

This creamy Boursin Orzo Bake with Chicken and Veggies is a comforting, flavorful one-pan meal featuring tender chicken, garlic & herb Boursin cheese, fresh vegetables, and orzo pasta baked to perfection. It's an easy-to-make dinner that combines juicy chicken breast or thighs with zucchini, cherry tomatoes, and spinach in a rich, cheesy sauce, delivering a hearty and satisfying dish.

Ingredients

Chicken and Seasoning

  • 1 lb boneless, skinless chicken breast or thighs, diced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced

Pasta and Dairy

  • 1 cup uncooked orzo
  • 2 1/4 cups chicken broth
  • 1 (5.2 oz) package Boursin garlic & herb cheese
  • 1/4 cup grated Parmesan cheese (optional)

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 cup baby spinach

Garnish

  • Fresh basil or parsley, for garnish

Instructions

  1. Preheat and Prep Chicken: Preheat your oven to 400°F (200°C). Cut the chicken into roughly 1-inch bite-sized pieces and season generously with salt and freshly ground black pepper to enhance flavor.
  2. Sear Chicken and Sauté Garlic: Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned all over. Remove the chicken and set it aside. Reduce the heat to medium, add minced garlic to the skillet, and cook for 1 minute while stirring constantly until fragrant, adding a splash of olive oil if needed.
  3. Add Orzo and Broth: Stir in 1 cup of uncooked orzo pasta, cooking it with the garlic for 30 seconds to 1 minute. Pour in 2 1/4 cups of chicken broth, stirring well and scraping any browned bits off the bottom of the pan for extra flavor.
  4. Combine Ingredients: Return the browned chicken to the skillet, nestling it into the orzo and broth. Add the entire 5.2 oz package of Boursin garlic & herb cheese to the center of the skillet. Scatter the halved cherry tomatoes and diced zucchini evenly around the chicken and cheese. Gently stir to combine, ensuring orzo is mostly submerged in the broth. Taste and adjust salt and pepper as necessary.
  5. Bake Covered: Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20 minutes to allow the orzo to absorb the liquid and the chicken to cook through.
  6. Stir, Add Spinach, and Continue Baking: Remove the skillet from the oven and take off the cover. Stir thoroughly to break up any remaining Boursin cheese and distribute the creamy sauce evenly. Fold in 1 cup of fresh baby spinach. Return the uncovered skillet to the oven and bake for an additional 10-15 minutes until orzo is tender, liquid is mostly absorbed, and chicken is fully cooked.
  7. Rest and Garnish: Once out of the oven, let the bake rest for 5-10 minutes to thicken slightly. Garnish generously with fresh chopped basil or parsley. Optionally, sprinkle with 1/4 cup grated Parmesan cheese before serving.
  8. Store and Reheat: Store leftover bake in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm portions in the microwave or bake covered at 350°F (175°C) until heated through, adding a splash of chicken broth or water if needed to maintain moisture.

Notes

  • Using diced chicken thighs results in juicier, more flavorful meat, but chicken breast works well too.
  • If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before baking.
  • Boursin cheese adds creamy texture and garlic-herb flavor; do not substitute with plain cream cheese.
  • Feel free to add other veggies like bell peppers or mushrooms if desired.
  • Ensure orzo is mostly submerged in liquid before baking for even cooking.
  • Resting the bake after cooking helps thicken the sauce for better consistency.
  • Leftovers reheat well and flavors meld further the next day.

Find it online: https://mealsbykate.com/boursin-chicken-orzo-bake-recipe/