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Creamy Boursin Chicken Orzo Bake Recipe

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4.7 from 135 reviews

This Boursin Orzo Bake with Chicken and Veggies is a comforting one-pan meal featuring tender chicken, creamy garlic and herb Boursin cheese, fresh vegetables, and perfectly cooked orzo pasta. Baked to golden perfection, it’s an easy and flavorful dinner option that combines protein, veggies, and creamy cheese in a hearty casserole.

Ingredients

Protein & Dairy

  • 1 lb boneless, skinless chicken breast or thighs, diced
  • 1 (5.2 oz) package Boursin garlic & herb cheese
  • 1/4 cup grated Parmesan cheese (optional)

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 cup baby spinach
  • Fresh basil or parsley, for garnish
  • 2 cloves garlic, minced

Pantry & Seasonings

  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup uncooked orzo
  • 2 1/4 cups chicken broth

Instructions

  1. Preheat and prepare chicken. Preheat your oven to 400°F (200°C). Cut the chicken into roughly 1-inch bite-sized pieces and season generously with salt and freshly ground black pepper to enhance the flavor.
  2. Brown the chicken and sauté garlic. Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 4-5 minutes, stirring occasionally until the chicken is lightly browned on all sides. Remove the chicken and set it aside. Lower the heat to medium, add minced garlic to the skillet (add a drizzle of oil if dry), and cook for 1 minute until fragrant, stirring constantly.
  3. Add orzo and broth. Add uncooked orzo directly to the skillet with the garlic. Stir for 30 seconds to 1 minute to toast the pasta slightly. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan for maximum flavor.
  4. Assemble bake with chicken, veggies, and cheese. Return the browned chicken pieces to the skillet, nestling them into the orzo and broth mixture. Place the entire package of Boursin garlic & herb cheese in the center of the skillet. Scatter the halved cherry tomatoes and diced zucchini evenly around the dish. Stir gently to combine, making sure the orzo is mostly submerged in liquid. Taste and adjust seasoning with salt and pepper if needed.
  5. Bake covered. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20 minutes to allow the orzo to start cooking and the flavors to meld.
  6. Add spinach and finish baking. Remove the skillet from the oven, discard the covering, and stir thoroughly to break up the Boursin cheese and evenly distribute the creamy sauce. Fold in the fresh baby spinach, then return the skillet uncovered to the oven for an additional 10-15 minutes until the orzo is tender, the liquid mostly absorbed, and the chicken is cooked through.
  7. Rest and garnish. When done, let the bake rest for 5-10 minutes before serving. Garnish generously with fresh chopped basil or parsley and sprinkle with optional grated Parmesan cheese for added richness.
  8. Store and reheat leftovers. Transfer any cooled leftovers into an airtight container and refrigerate for up to 3-4 days. To reheat, warm individual portions in the microwave or cover and bake in the oven at 350°F (175°C) until heated through. Add a splash of chicken broth or water to restore moisture if needed.

Notes

  • Use boneless, skinless chicken thighs for extra juiciness if preferred over chicken breast.
  • Substitute Boursin with any garlic herb cream cheese if Boursin is unavailable.
  • Feel free to add other vegetables like bell peppers or mushrooms for variation.
  • If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before baking.
  • Adjust seasoning to taste before baking, as the cheese and broth add saltiness.
  • For a dairy-free version, omit Boursin and Parmesan and use a suitable cream cheese alternative.
  • To make this gluten-free, substitute orzo with a gluten-free pasta or rice.

Find it online: https://oliviabakes.com/creamy-boursin-chicken-orzo-bake-recipe/