Description
This creamy and flavorful Boursin Orzo with Chicken recipe combines tender chicken breasts with cheesy Boursin Garlic & Fine Herbs and fresh spinach, all simmered together with orzo pasta in a rich chicken broth and cream sauce. Ready in just 30 minutes, it’s a comforting one-pan meal perfect for a busy weeknight dinner.
Ingredients
Scale
Chicken & Seasonings
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Pasta & Sauce
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 wheel (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 1 cup fresh spinach, chopped
Garnish
- 1/4 cup shredded Parmesan cheese
- Fresh parsley, chopped
Instructions
- Prepare Chicken: Sprinkle garlic powder, paprika, salt, and pepper evenly over both sides of the chicken breasts.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the chicken and cook for 4–5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside nearby.
- Toast Orzo: Add the orzo pasta to the same skillet and stir continuously for 1–2 minutes to toast it lightly, preventing burning.
- Cook Orzo: Pour in the chicken broth, increase heat just until it starts bubbling, then cover with a lid. Stir every few minutes and cook for 8–10 minutes, until the orzo is tender but still has a slight bite.
- Add Cream and Cheese: Reduce heat to low. Stir in the heavy cream and Boursin cheese, continuing to mix until the sauce becomes smooth and creamy.
- Add Spinach: Toss in the chopped spinach and stir for about a minute until the spinach wilts and softens.
- Reheat Chicken: Return the cooked chicken breasts to the skillet, nestling them into the orzo mixture. Warm everything together for a couple of minutes until heated through.
- Garnish and Serve: Sprinkle shredded Parmesan cheese and chopped parsley over the dish before serving. Enjoy warm.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be slightly less rich.
- For added flavor, deglaze the pan with a splash of white wine before adding chicken broth.
- If fresh spinach is unavailable, frozen spinach can be used; just thaw and drain before adding.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on stovetop or microwave with a splash of broth or water.
- Ensure not to overcook the orzo to maintain a pleasant al dente texture.
