One Pan Boursin Chicken Orzo (Print Version)

Creamy one-pan chicken and orzo with Boursin cheese and fresh spinach.

# 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

# How-To Steps:

01 - Heat olive oil and butter over medium-high heat in a large, deep skillet. Season chicken pieces with salt, pepper, thyme, and oregano. Add to pan and cook 5–7 minutes, stirring frequently until golden brown and nearly cooked through. Transfer chicken to a plate and set aside.
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 minced garlic and cook 1 additional minute until fragrant.
03 - Stir orzo into the pan and toast for 2 minutes, stirring frequently until lightly golden and aromatic.
04 - Pour in chicken broth and return chicken with any accumulated juices to the pan. Bring to a simmer, reduce heat to low, cover, and cook 8–10 minutes. Stir occasionally until orzo is al dente and most liquid has been absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until fully melted and sauce becomes creamy. Fold in spinach and cook 2 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Transfer to serving bowls and garnish with chopped fresh parsley if desired. Serve immediately while hot and creamy.

# Expert Tips:

01 -
  • Everything cooks in one pan so you spend less time cleaning and more time enjoying your meal
  • The Boursin cheese creates the most velvety sauce without needing any heavy cream or flour
  • It comes together in 40 minutes flat but tastes like something youd get at a fancy Italian restaurant
02 -
  • Don't skip toasting the orzo—it adds a subtle nutty flavor that makes the dish taste much more sophisticated
  • The sauce will continue thickening as it sits, so don't worry if it looks slightly loose when you first stir in the cheese
  • Spinach wilts down dramatically, so what looks like a lot will shrink to almost nothing in the pan
03 -
  • Pat your chicken dry before seasoning—it sears much better and develops that gorgeous golden crust
  • Use a large deep skillet or Dutch oven so the orzo has room to expand without overflowing

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