Description
A creamy and flavorful one-pan Boursin Orzo with tender chicken pieces, garlic and herb cheeses, spinach, and Parmesan, perfect for a quick and comforting weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Orzo and Sauce
- 1 tablespoon unsalted butter
- 1 ½ cups orzo pasta
- 2 ½ cups chicken broth
- 1 (5.2-ounce) package Boursin cheese (Garlic & Fine Herbs)
- ¼ cup grated Parmesan cheese
- ½ cup heavy cream (optional for extra creaminess)
- 2 cups baby spinach
- 1 tablespoon lemon juice
Garnish
- Chopped parsley for garnish
Instructions
- Season and Cook Chicken: Season the chicken pieces with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Toast Orzo: In the same skillet, melt the unsalted butter. Add the orzo pasta and toast it for 1 to 2 minutes, stirring constantly to prevent burning and to enhance flavor.
- Cook Orzo in Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to medium and let it simmer for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Add Cheeses and Cream: Lower the heat and stir in the Boursin cheese, grated Parmesan, and heavy cream if using. Mix everything until the sauce is smooth and creamy.
- Add Spinach and Chicken: Stir in the baby spinach until it wilts. Return the cooked chicken to the skillet and toss to combine all ingredients evenly.
- Finish and Serve: Add lemon juice for brightness and garnish with chopped parsley. Serve the dish hot for best flavor and texture.
Notes
- You can substitute Boursin with herbed cream cheese if Boursin is unavailable.
- For extra variation, add sautéed mushrooms, sun-dried tomatoes, or peas along with the spinach.
- Heavy cream is optional; omit it for a lighter sauce.
- Make sure to stir frequently when toasting orzo to avoid burning.
