One Pan Boursin Chicken Orzo (Printable)

Creamy chicken and orzo with Boursin cheese and spinach, all cooked in one pan for easy cleanup.

# 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 (60 g) fresh spinach, roughly chopped
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced

→ Pasta

05 - 1 cup (7 oz) orzo

→ Dairy

06 - 1 package (5.3 oz) Boursin cheese (Garlic & Fine Herbs recommended)
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)

# 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 5–7 minutes, stirring until golden and nearly cooked through. Transfer chicken to a plate.
02 - Reduce heat to medium. Add diced onion to the same pan and sauté 3–4 minutes until softened, scraping up browned bits from the bottom. Add garlic and cook 1 minute more until fragrant.
03 - Stir in orzo and toast for 2 minutes, stirring frequently to coat with rendered fat and lightly nutty flavor develops.
04 - Pour in chicken broth and return chicken with any accumulated juices to the pan. Bring to a simmer, lower heat, and cover. Cook 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Reduce to low heat. Stir in Boursin cheese until melted and creamy. Fold in spinach until wilted, about 2 minutes. Adjust seasoning with additional salt and pepper as needed.
06 - Serve warm, garnished with chopped parsley if desired.

# Expert Tips:

01 -
  • The Boursin creates an instant velvety sauce without any roux or reduction time
  • Orzo cooks directly in the broth, absorbing all those pan drippings and chicken flavor
  • One pan means you can actually relax while dinner cooks instead of managing cleanup
02 -
  • Do not skip toasting the orzo because those two minutes develop a nutty depth that prevents the dish from tasting bland
  • The sauce thickens as it stands off the heat so do not worry if it looks slightly loose when you first add the cheese
03 -
  • Cut your chicken into uniform pieces so everything finishes cooking at the same time
  • Let the pan get properly hot before adding the chicken or you will steam instead of sear

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