Boursin Orzo with Chicken
A creamy, garlicky dish featuring tender chicken and orzo pasta, perfect for a quick weeknight dinner.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pat dry for better browning.
- 2 tablespoons olive oil For searing the chicken.
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper
For the Orzo
- 1 cup orzo pasta Toasted for nuttiness.
- 2 cups chicken broth
- ½ cup heavy cream Can substitute half-and-half or Greek yogurt.
- 1 package Boursin cheese (Garlic & Fine Herbs flavor) Can substitute with cream cheese + garlic + herbs.
- 1 cup fresh spinach, chopped Can use thawed frozen spinach instead.
- ¼ cup grated Parmesan cheese Optional for garnish.
- Fresh parsley, chopped for garnish Also optional.
Instructions
Preparation
- Season chicken breasts with garlic powder, paprika, salt, and pepper. Pat them dry to help with browning.
- Heat olive oil in a large skillet over medium heat.
Cooking Chicken
- Add chicken to the skillet and sear for 4-5 minutes per side, until golden and fully cooked. Remove and set aside.
- Check internal temperature if necessary.
Cooking Orzo
- In the same skillet, toast orzo for 1-2 minutes, stirring constantly.
- Add chicken broth, bring to a simmer, cover, and cook for 8-10 minutes until orzo is tender.
- If liquid is gone but orzo is still firm, add a splash more broth or water and continue cooking.
Final Touches
- Lower heat and stir in heavy cream and Boursin cheese until smooth and creamy.
- Stir in chopped spinach and cook until wilted, about 1-2 minutes.
- Return the chicken to the skillet to warm through. Garnish with Parmesan and parsley if desired.
- Serve immediately.
Notes
For make-ahead, cool and refrigerate up to 3 days; reheat gently with broth. Store in the fridge for up to 4 days or freeze with care. Taste while cooking to adjust seasoning.