Description
This creamy Boursin Orzo with Chicken is a comforting, flavorful one-pan dish. Tender chicken breasts are seasoned and pan-seared to a golden roast, then combined with toasted orzo pasta cooked in chicken broth and finished with a rich sauce of heavy cream and Boursin Garlic & Fine Herbs cheese. Fresh spinach adds a vibrant touch, and a sprinkle of Parmesan and parsley on top make this a perfect weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Pantry Staples
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (add more if needed)
- 2 cups chicken broth
Dairy
- 1/2 cup heavy cream
- 1 wheel (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 1/4 cup shredded Parmesan cheese
Produce
- 1 cup fresh spinach, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken: Sprinkle garlic powder, paprika, salt, and black pepper evenly over both sides of each chicken breast to season thoroughly.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 4 to 5 minutes on one side until nicely browned. Flip and cook another 4 to 5 minutes until the chicken is fully cooked and has a roasty golden color. Remove from the skillet and set aside nearby.
- Toast Orzo: In the same skillet, add the orzo pasta and stir constantly for 1 to 2 minutes to toast it lightly without burning. This enhances the nutty flavor of the orzo.
- Cook Orzo: Pour in the chicken broth and increase heat until the liquid just begins to bubble. Cover the skillet with a lid and reduce heat to low. Stir the orzo every few minutes to prevent sticking. Cook for 8 to 10 minutes until the orzo is tender but still slightly firm to the bite.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream followed by the Boursin Garlic & Fine Herbs cheese. Mix continuously until the cheese melts and creates a smooth, creamy sauce coating the orzo evenly.
- Add Spinach: Stir in the chopped fresh spinach and cook for 1 minute until the leaves soften and wilt into the sauce, adding a fresh pop of green and nutrients.
- Reheat Chicken: Return the cooked chicken breasts to the skillet, nestling them into the creamy orzo mixture. Allow everything to warm together for a few minutes so the chicken heats through and the flavors meld.
- Garnish and Serve: Just before serving, sprinkle shredded Parmesan cheese and chopped fresh parsley over the dish for a burst of flavor and color. Serve hot and enjoy this savory, creamy dinner!
Notes
- Make sure not to overcook the orzo; it should be tender but still have a slight bite to prevent mushiness.
- You can substitute fresh spinach with baby kale or Swiss chard if preferred.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce may be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Add a squeeze of lemon juice before serving for a bright, fresh contrast to the creamy sauce.
