Boursin Orzo with Chicken (Print-Friendly Version)
Creamy orzo, herbaceous Boursin, and juicy chicken come together in a simple, one-pan dinner everyone will love.
# Ingredients:
→ Main Components
01 -
2 tablespoons olive oil
02 -
4 boneless, skinless chicken breasts
03 -
1 teaspoon garlic powder
04 -
0.5 teaspoon paprika
05 -
0.5 teaspoon salt
06 -
0.25 teaspoon black pepper
07 -
1 cup orzo pasta
08 -
2 cups chicken broth
09 -
0.5 cup heavy cream
10 -
150 grams Boursin cheese (Garlic & Fine Herbs, 1 package/5.2 oz)
11 -
1 cup fresh spinach, chopped
→ Finishing & Garnishes
12 -
0.25 cup grated Parmesan cheese (optional)
13 -
Fresh parsley, chopped (optional, for garnish)
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts on both sides with garlic powder, paprika, salt, and black pepper.
02 -
Place chicken in the skillet and sear for 4–5 minutes per side until golden and cooked through. Remove chicken from the skillet and set aside.
03 -
In the same skillet, add orzo and toast for 1–2 minutes, stirring constantly until lightly golden.
04 -
Pour in chicken broth, bring to a gentle simmer, cover with lid, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid absorbed.
05 -
Reduce heat to low. Stir in heavy cream and Boursin cheese. Continue stirring until cheese is fully melted and mixture is creamy.
06 -
Add chopped spinach, stirring until just wilted, approximately 1–2 minutes.
07 -
Return seared chicken breasts to the skillet, nestling into the orzo and sauce. Warm through for 2–3 minutes.
08 -
If desired, garnish with grated Parmesan cheese and chopped parsley before serving. Serve immediately.
# Notes & Tips:
01 -
For variety, substitute chicken with shrimp, turkey, or mushrooms as preferred.
02 -
Incorporate additional vegetables such as zucchini, bell peppers, or tomatoes to increase nutrient content.
03 -
Leftovers may be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of broth or cream to restore creaminess.