One Pan Boursin Chicken Orzo (Print version)

Tender chicken and orzo simmered with creamy Boursin cheese and fresh spinach in one pan—a luscious, minimal-cleanup comfort dish 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 Boursin cheese, Garlic & Fine Herbs (about 5.3 oz)
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)

# Method:

01 - Heat olive oil and butter over medium-high heat in a large, deep skillet. Add diced chicken breast and season with salt, pepper, thyme, and oregano. Cook for 5–7 minutes, stirring frequently until golden brown and nearly cooked through. Transfer chicken to a plate and set aside.
02 - Reduce heat to medium. Add diced onion to the same pan and sauté for 3–4 minutes until softened, scraping up the browned bits from the bottom. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in orzo pasta and toast for 2 minutes, stirring frequently to coat with oils and lightly toast the grains.
04 - Pour in chicken broth and return the chicken with any accumulated juices to the pan. Bring to a simmer, then reduce heat to low and cover. Cook for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid has been absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until completely melted and the sauce becomes creamy. Fold in spinach and cook for about 2 minutes until just wilted. Adjust seasoning with additional salt and pepper if needed.
06 - Serve warm, garnished with chopped fresh parsley if desired.

# Expert advice:

01 -
  • The Boursin cheese melts into the orzo creating an incredibly velvety sauce without any heavy cream or complicated roux
  • Everything cooks in one skillet which means maximum flavor development and minimum cleanup
  • It comes together in 40 minutes start to finish but tastes like it simmered all afternoon
02 -
  • The orzo will continue absorbing liquid even after you remove it from heat so do not let it get too dry while simmering
  • Seasoning at the very end is crucial because the Boursin cheese and broth both contain salt
  • Cutting the chicken into similarly sized pieces ensures everything finishes cooking at the same time
03 -
  • Pat the chicken pieces completely dry before seasoning to ensure they get a proper golden sear
  • If the orzo is still too firm after the liquid is absorbed add broth in 1/4 cup increments rather than water
  • Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly

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