One Pan Boursin Chicken Orzo (Print Version)

Tender chicken, creamy Boursin, orzo and spinach cook together in one pan for an easy 40-minute meal.

# 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

05 - 1 cup orzo

→ Dairy

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

→ Liquids

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

# Steps:

01 - Heat olive oil and butter over medium-high heat in a large, deep skillet. Season diced chicken with salt, pepper, thyme, and oregano. Add to pan and cook 5–7 minutes, stirring until golden and nearly cooked through. Transfer chicken to a plate, reserving pan juices.
02 - Reduce heat to medium. Add diced onion to the same pan and sauté 3–4 minutes until softened, scraping up browned bits from the bottom. Add garlic and cook 1 minute until fragrant.
03 - Stir in orzo and toast for 2 minutes, stirring frequently to lightly coat and enhance nutty flavor.
04 - Pour in chicken broth and return chicken with accumulated juices to the pan. Bring to a simmer, reduce heat, cover, and cook 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Reduce to low heat. Stir in Boursin cheese until fully melted and creamy. Fold in spinach and cook 2 minutes until wilted. Adjust seasoning with additional salt and pepper if desired. Serve warm, garnished with chopped parsley.

# Expert Tips:

01 -
  • The sauce creates itself while the pasta cooks, no separate roux or reduction needed
  • Boursin cheese melts into the most velvety, herb-infused creaminess without any effort
  • Everything happens in one skillet, meaning maximum flavor and minimum cleanup
02 -
  • The orzo continues absorbing liquid even after you remove it from heat, so do not let it get too dry while cooking
  • Boursin cheese varies in saltiness between brands, so always taste before adding extra salt at the end
  • Using a pan with a lid is non-negotiable, the steam helps cook the orzo evenly without drying it out
03 -
  • Pat the chicken pieces dry before seasoning so they sear rather than steam
  • Reserve a splash of pasta water if the sauce looks too thick before adding the Boursin
  • Let the pan cool slightly before adding the cheese to prevent any separation

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