Description
A creamy, one-pan orzo bake made with juicy chicken, garlic herb Boursin cheese, and fresh vegetables for an easy, comforting meal.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 cup uncooked orzo
- 2 ¼ cups chicken broth
- 1 (5.2 oz) package Boursin garlic & herb cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 cup baby spinach
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Season chicken with salt and pepper. Heat olive oil in a skillet and lightly brown chicken for 4–5 minutes. Transfer to baking dish.
- Add garlic, uncooked orzo, tomatoes, and zucchini. Pour chicken broth over mixture.
- Spoon Boursin cheese evenly over the top. Cover tightly with foil.
- Bake for 30 minutes, then remove foil and stir gently.
- Fold in spinach and sprinkle with Parmesan if using.
- Bake uncovered for 10–15 minutes until orzo is tender and creamy.
- Rest 5 minutes, garnish with fresh herbs, and serve.
Notes
- Add a splash of broth when reheating to keep the orzo creamy.
- Swap zucchini for broccoli, mushrooms, or bell peppers if preferred.
- Rotisserie chicken can be used to save time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes