One Pan Boursin Chicken Orzo (Printable Version)

Creamy Boursin cheese, tender chicken, orzo, and spinach come together in one pan for an easy, satisfying meal.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 2 cups (2 oz) 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 (20 fl oz) 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:

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 for 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 for 3–4 minutes until softened, scraping up browned bits from the bottom. Add garlic and cook for 1 minute more until fragrant.
03 - Stir orzo into the pan and toast for 2 minutes, stirring frequently to coat and lightly brown the pasta.
04 - Pour in chicken broth and return the chicken with any accumulated juices to the pan. Bring to a simmer, then lower heat and cover. Cook for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid has been absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until melted and creamy. Fold in spinach and cook for about 2 minutes until just wilted. Adjust seasoning with additional salt and pepper if needed.
06 - Serve warm, garnished with chopped parsley if desired.

# Expert Hints:

01 -
  • Everything happens in one pan so cleanup is almost nonexistent
  • The Boursin creates an incredibly velvety sauce without any heavy cream or flour
02 -
  • Don't skip toasting the orzo—it makes a huge difference in the final texture
  • The sauce will thicken as it stands, so don't worry if it looks a bit thin initially
03 -
  • Let the chicken come to room temperature before cooking for more even browning
  • Season generously at every step since the orzo absorbs a lot of flavor

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