Description
A creamy and flavorful Boursin Orzo with Chicken recipe featuring tender pan-seared chicken breasts, toasted orzo pasta cooked in chicken broth, and a rich sauce made with Boursin Garlic & Fine Herbs cheese and heavy cream. Finished with fresh spinach, Parmesan cheese, and parsley for a comforting and elegant meal ready in 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (add more if desired)
- 1/4 teaspoon black pepper
Orzo and Sauce
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 wheel (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 1 cup fresh spinach, chopped
Garnish
- 1/4 cup shredded Parmesan cheese
- Fresh parsley, chopped
Instructions
- Prepare Chicken: Sprinkle garlic powder, paprika, salt, and pepper over both sides of the chicken breasts. Heat olive oil in a skillet over medium heat.
- Cook Chicken: Place the chicken breasts in the skillet and cook for 4-5 minutes on each side until nicely browned and cooked through. Remove the chicken from the skillet and set aside nearby.
- Toast Orzo: In the same skillet, add the orzo pasta and stir continuously for 1-2 minutes to lightly toast it, preventing it from burning.
- Cook Orzo: Pour in the chicken broth and increase the heat until it begins to bubble. Cover the skillet with a lid and cook the orzo for 8-10 minutes, stirring every few minutes, until the orzo is tender but not mushy.
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and add the Boursin Garlic & Fine Herbs cheese, mixing until a smooth, creamy sauce forms.
- Add Spinach: Add the chopped fresh spinach to the skillet, stirring for about one minute until the leaves soften.
- Reheat Chicken: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Warm everything together for a few minutes until heated through.
- Garnish and Serve: Sprinkle shredded Parmesan cheese and chopped fresh parsley over the dish before serving. Enjoy warm.
Notes
- For extra flavor, use homemade chicken broth if possible.
- You can substitute fresh herbs such as basil or thyme for parsley if preferred.
- If you prefer lower fat, substitute half-and-half or whole milk for heavy cream, but the sauce will be less rich.
- Ensure the orzo is stirred regularly during cooking to avoid sticking and burning.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on stovetop or microwave.
