Description
This creamy Boursin Orzo with Chicken recipe delivers a comforting and flavorful one-pan meal perfect for a weeknight dinner. Tender chicken breasts are seared to golden perfection and combined with perfectly cooked orzo pasta in a savory sauce made creamy with Boursin cheese and enriched with spinach for a pop of color and nutrition.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Pasta & Broth
- 1 cup orzo pasta
- 2 cups chicken broth
Dairy & Cheese
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs flavor)
- 1/4 cup grated Parmesan cheese (optional)
Vegetables & Garnish
- 1 cup fresh spinach, chopped
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Season and Sear Chicken: Heat the olive oil in a large skillet over medium heat. Meanwhile, season the chicken breasts evenly with garlic powder, paprika, salt, and black pepper. Once the oil is hot, add the chicken breasts to the skillet and sear for 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Toast Orzo: In the same skillet, add the orzo pasta and toast it for 1-2 minutes while stirring constantly to lightly brown the pasta and enhance its nutty flavor.
- Cook Orzo in Broth: Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet with a lid and cook the orzo for 8-10 minutes, stirring occasionally, until it becomes tender and plump.
- Create Creamy Sauce: Reduce the heat to low, then stir in the heavy cream and Boursin cheese. Stir continuously until the cheese completely melts and the sauce turns creamy and smooth.
- Add Spinach: Incorporate the chopped fresh spinach into the skillet and cook for 1-2 minutes until the spinach wilts and blends nicely into the sauce.
- Rewarm Chicken: Place the cooked chicken breasts back into the skillet with the creamy orzo mixture. Allow the chicken to warm through for a couple of minutes while absorbing some of the sauce’s flavors.
- Garnish and Serve: Optionally sprinkle grated Parmesan cheese and chopped fresh parsley on top for added flavor and presentation before serving the dish hot.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute heavy cream with half-and-half for a lighter option, but the sauce might be less rich.
- For a vegetarian version, omit chicken and use vegetable broth instead, adding sautéed mushrooms or tofu as protein.
- Parmesan and parsley garnish are optional but add depth and freshness to the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
