One Pan Boursin Chicken Orzo (Printer-Friendly)

Creamy Boursin chicken with orzo and spinach in one pan

# 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 & Grains

05 - 1 cup orzo pasta

→ Dairy

06 - 1 package (5.3 oz) Boursin cheese, Garlic & Fine Herbs variety
07 - 2 tablespoons unsalted butter

→ Liquids

08 - 2 ½ cups low-sodium chicken broth

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon dried thyme
11 - ½ teaspoon dried oregano
12 - ½ teaspoon black pepper
13 - ½ 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 diced chicken breast and season with salt, pepper, thyme, and oregano. Cook for 5–7 minutes, stirring occasionally 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 any 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 brown the grains.
04 - Pour in chicken broth and return the chicken along with any accumulated juices to the pan. Bring to a simmer, then lower heat and cover. Cook for 8–10 minutes, stirring occasionally, until orzo is al dente and most of the liquid has been absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until completely melted and incorporated into a creamy sauce. Fold in spinach and cook for about 2 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Transfer to serving bowls or plates and garnish with chopped fresh parsley if desired. Serve immediately while warm and creamy.

# Expert Advice:

01 -
  • The entire family licks their plates clean, every single time
  • Clean up is so minimal youll feel like you cheated at cooking
  • That Boursin creates a restaurant quality sauce without any actual effort
02 -
  • The sauce continues to thicken as it sits, so do not panic if it looks slightly loose at first
  • Keep the heat low once the orzo goes in, or the bottom will scorch and ruin the entire dish
  • Reserve a splash of pasta water if your pan seems too dry before adding the cheese
03 -
  • Pat your chicken pieces completely dry before searing for the best browning
  • Use a pan with enough surface area so the orzo cooks evenly in a single layer

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