One Pan Boursin Chicken Orzo (Printable)

Tender chicken, orzo, and spinach in a creamy Boursin sauce—all cooked in one pan for easy cleanup.

# 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 (about 7 oz)

→ Dairy

06 - 1 package Boursin cheese, Garlic & Fine Herbs (about 5.3 oz)
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

# 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 until golden and nearly cooked through. Transfer chicken to a plate.
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 minute more until fragrant.
03 - Stir orzo into the pan and toast for 2 minutes, stirring frequently until pasta is lightly golden and fragrant.
04 - Pour in chicken broth and return chicken with any accumulated juices to the pan. Bring to a simmer, reduce heat to low, and cover. Cook 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Reduce heat to low. Stir in Boursin cheese until melted and sauce is creamy. Fold in spinach and cook 2 minutes until just wilted. Adjust seasoning with additional salt and pepper if needed.
06 - Serve warm, garnished with chopped fresh parsley if desired. Pairs well with crusty bread or a simple green salad.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend less time cleaning and more time eating
  • The Boursin creates an incredibly velvety sauce without any heavy cream or complicated techniques
  • It's adaptable enough for weeknight dinners but elegant enough for guests
02 -
  • The orzo continues absorbing liquid as it sits, so if you're not serving immediately, keep a splash of extra broth handy to loosen it up
  • Don't skip the step of toasting the orzo—it adds a nutty depth that makes the final dish taste much more complex
  • Boursin cheese varies in saltiness between brands, so always taste before adding more salt at the end
03 -
  • Pat your chicken pieces completely dry before seasoning them—this ensures they develop that beautiful golden crust instead of steaming
  • Room temperature Boursin melts more quickly and evenly into the hot orzo, so take it out of the fridge while you prep the other ingredients

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