Irresistible One-Pan Boursin Orzo Chicken (Print version)
Creamy Boursin cheese melts into orzo with seared chicken thighs, cherry tomatoes, and spinach in one skillet. Ready in about 35 minutes.
# Ingredients:
For the chicken
01 -
1.5 lb (680 g) boneless skinless chicken thighs
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
2 tablespoons olive oil
For the orzo and sauce
06 -
1.5 cups (300 g) orzo pasta
07 -
4 cloves garlic, minced
08 -
3 cups (720 ml) low-sodium chicken broth
09 -
1 pint (300 g) cherry tomatoes, halved
10 -
5.3 oz (150 g) Boursin garlic & herb cheese
11 -
2 cups (60 g) baby spinach
12 -
1/4 cup (25 g) grated Parmesan
13 -
2 tablespoons fresh basil, chopped
# Instructions:
01 -
Pat the chicken thighs dry and season both sides with salt, pepper, and garlic powder. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden. Remove to a plate.
02 -
Add the orzo and minced garlic to the same hot skillet. Cook, stirring constantly, for 1 to 2 minutes until the orzo smells nutty and some grains turn lightly golden. This builds a toasty base that deepens the final flavor.
03 -
Pour in the chicken broth and add the halved cherry tomatoes. Nestle the seared chicken thighs back into the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes until the orzo is tender and most of the liquid is absorbed.
04 -
Remove the pan from the heat. Stir in the Boursin cheese, baby spinach, and Parmesan until the cheese melts into a silky sauce and the spinach wilts. Let the dish rest for 5 minutes so the sauce thickens and the orzo finishes gently. Top with fresh basil before serving.
# Good to know:
01 -
Best served immediately while the sauce is creamy.
02 -
If the orzo absorbs too much liquid, loosen with a splash of warm broth before serving.