Description
Creamy Boursin Orzo with Chicken is your new 30-minute dinner hero. One pan, minimal effort, maximum flavor. Your family will think you spent hours in the kitchen.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp (30ml) olive oil, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tbsp)
- 2 cups (400g) uncooked orzo pasta
- 3½ cups (830ml) chicken broth
- 1 package (5.2 oz/150g) Boursin Garlic & Fine Herbs cheese
- 1 cup (150g) cherry tomatoes, halved
- 2 cups (60g) fresh spinach, roughly chopped
- ¼ cup (25g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- ½ tsp dried thyme (optional)
- ¼ cup (60ml) heavy cream (optional, for extra creaminess)
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes until golden and just cooked through. Transfer to a plate.
- In the same pan, add remaining olive oil and sauté onion for 3-4 minutes until translucent. Add garlic and thyme (if using) and cook for 30 seconds until fragrant.
- Add uncooked orzo to the pan and stir to coat with oil. Toast for about 2 minutes, stirring frequently, until some pieces begin to turn golden.
- Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally until orzo is almost tender.
- Return cooked chicken to the pan and heat through for 2 minutes. Remove from heat and let cool slightly for 1-2 minutes.
- Add Boursin cheese in chunks and gently stir until completely melted and incorporated.
- Fold in cherry tomatoes, spinach, and heavy cream (if using). The residual heat will wilt the spinach. Stir in most of the Parmesan cheese, reserving some for garnish.
- Let stand for 2-3 minutes to thicken slightly. Serve garnished with remaining Parmesan and chopped parsley.