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Creamy Boursin Chicken Orzo Bake Recipe

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4.7 from 99 reviews

This Boursin Orzo Bake with Chicken and Veggies is a comforting and flavorful one-pan meal featuring tender chicken, creamy Boursin cheese, and fresh vegetables baked together with orzo pasta. It’s an easy and delicious dish perfect for a weeknight dinner, combining creamy, cheesy, and savory elements with wholesome ingredients.

Ingredients

Protein

  • 1 lb boneless, skinless chicken breast or thighs, diced

Produce

  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 cup baby spinach
  • Fresh basil or parsley, for garnish

Pantry

  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 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)

Instructions

  1. Preheat and Season Chicken: Preheat your oven to 400°F (200°C). Cut the chicken into roughly 1-inch bite-sized pieces and season them generously with salt and freshly ground black pepper.
  2. Brown Chicken and Sauté Garlic: Heat 1 tablespoon 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 lightly browned on all sides. Remove the chicken from the skillet and set aside. Reduce heat to medium and add the minced garlic to the skillet, adding a tiny splash of olive oil if needed. Cook for 1 minute, stirring constantly until fragrant.
  3. Add Orzo and Broth: Add the uncooked orzo directly into the skillet with the garlic. Stir for 30 seconds to 1 minute, then pour in the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan for added flavor.
  4. Combine Chicken, Cheese, and Veggies: Return the browned chicken pieces to the skillet, nestling them into the orzo and broth mixture. Place the entire package of Boursin Garlic & Herb cheese in the center of the skillet. Add the halved cherry tomatoes and diced zucchini around the chicken and cheese. Gently stir to combine, ensuring the orzo is mostly submerged. Taste and adjust seasoning with salt and pepper as needed.
  5. Cover and Bake: Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20 minutes.
  6. Stir, Add Spinach, and Continue Baking: Remove the skillet from the oven, carefully remove the cover, and stir thoroughly to break up the Boursin cheese and distribute the creamy sauce evenly. Fold in the fresh baby spinach. Return the uncovered skillet to the oven and bake for another 10-15 minutes until the orzo is tender, liquid mostly absorbed, and chicken fully cooked.
  7. Rest and Garnish: Remove from the oven and let the bake rest for 5-10 minutes. Garnish generously with chopped fresh basil or parsley. Serve directly from the skillet, with optional grated Parmesan cheese on top.
  8. Store and Reheat: Transfer any cooled leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, warm individual portions in the microwave or cover and bake in the oven at 350°F (175°C) until heated through. Add a splash of chicken broth or water if needed to restore moisture.

Notes

  • Using boneless, skinless chicken thighs will result in a juicier bake but chicken breasts work well too.
  • Feel free to substitute orzo with other small pasta shapes, but cooking times may vary slightly.
  • Add extra vegetables like bell peppers or mushrooms for more flavor and nutrients.
  • If you don’t have Boursin cheese, a cream cheese and herb mixture can be a substitute but will alter flavor slightly.
  • To make it vegetarian, omit chicken and use vegetable broth, adding more veggies or plant-based protein.
  • The dish can be prepared ahead; just assemble and refrigerate before baking.
  • When reheating, adding a little broth or water helps prevent the orzo from drying out.

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