One Pan Boursin Chicken Orzo (Printable Version)

Creamy one-pan dish with chicken, orzo, Boursin cheese, and spinach ready in 40 minutes.

# 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

# Directions:

01 - Heat olive oil and butter over medium-high heat in a large, deep skillet.
02 - Add diced chicken breast. Season with salt, pepper, thyme, and oregano. Cook 5–7 minutes, stirring until golden and nearly cooked through. Transfer chicken to a plate.
03 - Lower heat to medium. Add diced onion to the same pan. Sauté 3–4 minutes until softened, scraping up brown bits. Add garlic and cook 1 minute more.
04 - Stir in orzo and toast for 2 minutes, stirring frequently.
05 - Pour in chicken broth, return chicken and juices to the pan. Bring to a simmer, lower heat, and cover. Cook for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
06 - Reduce to low heat. Stir in Boursin cheese until melted and creamy. Fold in spinach until wilted—about 2 minutes. Adjust seasoning as needed.
07 - Serve warm, garnished with chopped parsley if desired.

# Expert Advice:

01 -
  • Everything happens in one pan, meaning maximum flavor and minimum cleanup
  • The Boursin creates an incredibly velvety sauce without any fancy technique
  • It comes together in 40 minutes but tastes like it simmered all afternoon
02 -
  • The orzo continues absorbing liquid as it sits, so do not worry if the sauce seems looser than you expect initially
  • Boursin cheese melts differently than regular cheese, creating an emulsion rather than stretching
  • Season at the end since the cheese and broth both contain salt
03 -
  • Let the chicken pieces get properly golden before removing them, as that browning creates the depth of flavor
  • Reserve a handful of spinach to stir in at the very end for bright green contrast against the creamy pasta

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