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This ultra-creamy Orzo with Chicken delivers tons of flavor using just a handful of pantry staples and comes together easy in one skillet. The smooth cheese melts down and makes the orzo lusciously creamy—it’s the perfect match for juicy chicken breasts.
The first time I cooked this was for a last-minute get-together and now it’s my favorite for showing off (with barely any work). Watching how the cheese just melts into the orzo always feels like a magic trick—it looks super fancy but takes no time at all.
Creamy Ingredients
- Parmesan cheese: Adds a punch of salty, nutty flavor at the very end for extra depth
- Boneless skinless chicken breasts: Tender lean meat that soaks up all that great flavor
- Fresh spinach: Tosses in just the right amount of green color and gives a light, fresh bite
- Chicken broth: Pulls loads of savory taste into the orzo as it cooks
- Heavy cream: Gives the finished dish over-the-top richness and silkiness
- Olive oil: Starts everything off, making the chicken golden and tasty
- Boursin cheese: Major flavor booster—melts smooth and brings fresh herbs in every bite
- Fresh parsley: Toss on for a splash of color and herby punch right before serving
- Orzo pasta: Small rice-shaped pasta that cooks quick and soaks up all the sauce
- Garlic powder and paprika: Bring easy, big flavor without needing to peel, chop, or fuss
Easy Step-by-Step
- Top It Off and Finish:
- Slide those chicken breasts back into the orzo and nestle them right into the sauce. Let it all sit together for a couple minutes until warmed through. Shake over Parmesan and parsley and you’re ready to eat.
- Mix in Spinach:
- Fold chopped spinach into the creamy orzo. Just let it wilt for about a minute or two until it’s silky and green—no need to cook it down too much.
- Make the Sauce Creamy:
- Lower the skillet to a gentle heat, then add the cream and Boursin. Stir slow so the cheese melts smooth and creamy. Once your spoon is coated, you’re set.
- Simmer Orzo:
- Pour in your broth and loosen those tasty bits from the pan with a wooden spoon. Pop a lid on, lower the heat, and let it cook for 8–10 minutes until most of the broth is soaked up and the orzo is plump.
- Toast the Pasta:
- Back in the hot pan, toss in the orzo and stir around for a minute or so. This helps give the pasta a nuttier flavor and some extra oomph.
- Brown the Chicken:
- Heat up olive oil in your biggest skillet on medium. Dust chicken with plenty of garlic powder, paprika, salt, and pepper on both sides. Sear in the hot pan, flipping after 4–5 minutes so both sides are deep golden and the middle reaches 165°F. Pull them out and cover loosely to keep warm.
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Boursin really steals the show here. I started making this with Boursin when I was running low on regular cheese—now my family requests it for celebrations. There’s something about those grassy herbs and creamy texture no other cheese gives. It always gets people guessing where that amazing flavor comes from.
Convenient Make Ahead and Storage
You can whip this up a day or two early and stash it in a container in the fridge. When you’re ready, just add a splash of cream or broth to bring the creaminess back as you warm it up—the orzo soaks up extra sauce over time. It’ll still taste great after a couple days, but it’s creamiest on day one. Skip freezing it though—the sauce texture doesn’t survive thawing well.
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Smart Perfect Substitutions
If you’re out of Boursin, plain cream cheese mixed with dried Italian herbs or chives does the trick. Lighten things up by swapping in half-and-half or milk thickened with a little cornstarch for the heavy cream. Out of chicken breasts? Grab a rotisserie chicken and shred it in at the very end, or use chicken thighs, Italian sausage, or even some cooked shrimp to mix things up. Use whatever’s handy—you’ve got options.
Tasty Serving Suggestions
Dish up this creamy chicken orzo with a lemony green salad to keep things fresh. Add a side of roasted asparagus or quickly steamed green beans for some crunch. A glass of unoaked Chardonnay or Pinot Grigio goes perfectly with all those herby, creamy flavors. For a fun dinner party move, serve everyone in a shallow bowl, add extra fresh herbs over the top, and finish with a drizzle of your favorite olive oil.
Frequently Asked Questions
- → Can I substitute the Boursin cheese?
You sure can. Other creamy picks like goat cheese, ricotta with chopped herbs, or plain cream cheese work to get a similar flavor and creamy bite.
- → Can I use another pasta instead of orzo?
Definitely! Try ditalini, baby shells, or acini di pepe if that’s what you’ve got handy. Just check as you cook since you might need a little more or less broth and a different cooking time.
- → How can I make this dish vegetarian?
Easy—just swap out the chicken for sautéed mushrooms or chickpeas. Use veggie broth instead of chicken and you’ve got a meatless option that’s full of flavor.
- → Can I prepare this dish ahead of time?
Yep, go ahead and make it in advance. To reheat, just do it gently on the stove and add a splash of broth or cream if it’s looking a bit thick.
- → What can I serve with this dish?
A bright salad, roasted veggies, or some garlic bread on the side will round out the meal nicely.