One Pan Boursin Chicken Orzo (Printer-friendly)

Tender chicken and orzo simmered with creamy Boursin cheese and spinach in a single pan.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, 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

→ Dairy

06 - 1 package Boursin cheese (Garlic & Fine Herbs)
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

# 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 same pan and sauté 3–4 minutes until softened, scraping up browned bits. Add garlic and cook 1 minute until fragrant.
03 - Stir in orzo and toast for 2 minutes, stirring frequently to coat and lightly brown the pasta.
04 - Pour in chicken broth and return chicken with accumulated juices to the pan. Bring to a simmer, reduce 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 until wilted, about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
06 - Serve warm in bowls, garnished with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The entire meal comes together in one pan, meaning you spend more time eating and less time scrubbing at the sink
  • Boursin cheese melts into the orzo like a lazy, luxurious sauce that you didnt have to actually make
  • Its the kind of dinner that looks impressive enough for company but is simple enough for a Tuesday night
02 -
  • The orzo will continue absorbing liquid even after you turn off the heat, so if it looks too thick, add a splash more broth before serving
  • Boursin cheese varies in saltiness between brands, so always taste before adding more salt at the end
  • Getting a good sear on the chicken matters—those browned bits that stick to the pan dissolve into the sauce and add depth
03 -
  • Pat the chicken dry with paper towels before seasoning—dry chicken sears better than damp chicken
  • Use a pan with high sides or a Dutch oven to prevent bubbling over when the broth simmers

Return