One Pan Boursin Chicken Orzo (Print Version)

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

# What You 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

05 - 1 cup orzo (about 7 oz)

→ Dairy

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

# How to Make It:

01 - Heat olive oil and butter over medium-high heat in a large, deep skillet. Season diced chicken 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, leaving drippings in the pan.
02 - Reduce heat to medium. Add diced onion to the same pan and sauté for 3–4 minutes until softened, scraping up the browned bits from the bottom. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir orzo into the pan and toast for 2 minutes, stirring frequently to coat and lightly golden the grains.
04 - Pour in chicken broth and return the chicken with any accumulated juices to the pan. Bring to a simmer, then reduce heat to low, cover, and cook for 8–10 minutes. Stir occasionally until orzo is al dente and most of the liquid has been absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until fully 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 - Serve immediately while hot, garnished with chopped fresh parsley if desired.

# Expert Hints:

01 -
  • The Boursin melts into an incredibly silky sauce that clings to every piece of orzo and chicken
  • Cleanup takes literally five minutes since everything cooks in one pan
  • It looks and tastes impressive enough for company but comes together on busy weeknights
02 -
  • The orzo continues absorbing liquid as it sits, so remove from heat while theres still a bit of sauce visible
  • Boursin melts best when you crumble it into smaller pieces before adding to the hot pan
  • Dont skip the toasting step for the orzo, it adds a subtle nutty flavor that makes a difference
03 -
  • Use a large enough skillet, the orzo needs room to cook evenly without clumping
  • If the sauce gets too thick, add a splash of warm broth rather than water to maintain flavor
  • For extra richness, stir in a tablespoon of heavy cream along with the Boursin cheese

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