One Pan Boursin Chicken Orzo (Printable)

Creamy chicken and orzo with Boursin cheese and spinach, all cooked in one pan for effortless 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 fresh spinach, roughly chopped
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced

→ Pasta & Grains

05 - 1 cup orzo pasta

→ Dairy

06 - 1 package (5.3 oz) Boursin cheese, Garlic & Fine Herbs variety
07 - 2 tablespoons unsalted butter

→ Liquids & Broth

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 additional to taste
14 - Fresh parsley, chopped, for garnish (optional)

# Directions:

01 - Heat olive oil and butter in a large, deep skillet or sauté pan over medium-high heat. Add diced chicken breast and season with salt, pepper, thyme, and oregano. Cook for 5 to 7 minutes, stirring frequently until golden brown and nearly cooked through. Transfer chicken to a plate and set aside.
02 - Reduce heat to medium. Add diced onion to the same pan and sauté for 3 to 4 minutes until softened, scraping up any browned bits from the bottom. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir orzo pasta into the onion mixture and toast for 2 minutes, stirring frequently to coat and lightly golden the grains.
04 - Pour in chicken broth and return the chicken along with any accumulated juices to the pan. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most of the liquid has been absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until completely melted and incorporated, creating a creamy sauce. Fold in fresh spinach and cook for about 2 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Transfer to serving bowls or plates and serve warm. Garnish with chopped fresh parsley if desired.

# Expert Hints:

01 -
  • Everything cooks in one pan so you get maximum flavor with minimum cleanup effort
  • The orzo becomes impossibly creamy as it simmers, absorbing all those glorious chicken and herb flavors
  • Boursin cheese does the heavy lifting on seasoning, making you look like a culinary genius
02 -
  • The orzo continues thickening the sauce as it sits, so dont worry if it looks slightly loose when you first add the cheese
  • Really scraping up those brown bits from the chicken when cooking the onions is where all the deep flavor lives
  • Boursin melts differently than regular cheese—stir gently and let it incorporate naturally for the silkiest results
03 -
  • Pat the chicken pieces completely dry before seasoning for the best golden sear
  • Let the pan get properly hot before adding chicken—listen for that satisfying sizzle immediately
  • Finish with a squeeze of fresh lemon juice right before serving to brighten all the rich flavors

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