Description
This creamy Boursin Orzo with Chicken is a quick and flavorful one-pan meal perfect for weeknight dinners. Tender chicken breasts are pan-seared to golden perfection, then served over a bed of garlicky orzo pasta simmered in chicken broth, fresh spinach, and cherry tomatoes. Finished with rich, herbaceous Boursin cheese, this dish combines comforting textures and vibrant flavors in just 30 minutes.
Ingredients
Scale
Chicken and Cooking
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
Orzo and Veggies
- 1 cup orzo pasta
- 3 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
Cheese
- 4 oz Boursin cheese (garlic & herbs flavor recommended)
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with salt and pepper. Heat the olive oil in a large skillet over medium heat, then add the chicken. Cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about one minute until fragrant, making sure not to burn it.
- Cook Orzo: Pour in the chicken broth and bring it to a gentle boil. Stir in the orzo and cook according to package instructions, typically about 8 minutes, until al dente.
- Add Greens and Tomatoes: During the last minute of orzo cooking, add the fresh spinach and halved cherry tomatoes to the skillet. Allow the spinach to wilt and the tomatoes to slightly soften.
- Incorporate Cheese: Remove the skillet from the heat. Stir in the Boursin cheese until it melts fully and creates a creamy sauce coating the orzo and vegetables.
- Serve: Slice the cooked chicken breasts and arrange them on top of the creamy orzo mixture. Drizzle with additional olive oil if desired and serve immediately.
Notes
- Use garlic & herbs flavored Boursin for the best flavor; plain Boursin can be used but may alter the taste.
- You can substitute spinach with kale or Swiss chard for variation.
- Make sure not to overcook the orzo to maintain a slightly firm texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
