Boursin Orzo Bake With Chicken And Veggies
Boursin Orzo Bake With Chicken And Veggies
This cozy skillet bake brings together tender chicken, creamy Boursin cheese, and plump orzo for an effortless one-pan dinner that feels special but is surprisingly simple. It’s a friendly, weeknight-friendly dish that layers bright cherry tomatoes and zucchini with melty herbs for comforting flavor in every spoonful. If you like easy bakes that double as leftovers for busy days, this one will quickly become a go-to; you can even pair it with a lighter roasted chicken like this herb-roasted chicken with spring veggies for a thematic week of meals.
why make this recipe
What makes this Boursin Orzo Bake stand out is how quickly it turns simple, everyday ingredients into a silky, flavorful casserole without needing heavy creams or complicated steps. The garlic-and-herb Boursin cheese acts like an instant sauce, marrying the broth and orzo into a luxurious coating, while the quick oven finish gently steams the chicken and veggies so everything comes out tender and infused with flavor. It’s a practical solution for busy cooks who want a wholesome, crowd-pleasing meal with minimum fuss and maximum taste.
Step-by-Step Guide to Making Boursin Orzo Bake With Chicken And Veggies
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 cup uncooked orzo
- 2 1/4 cups chicken broth
- 1 (5.2 oz) package Boursin garlic & herb cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 cup baby spinach
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Directions:
- Preheat Oven & Prep Chicken — Preheat your oven to 400°F (200°C). Cut the chicken into roughly 1-inch bite-sized pieces and season generously with salt and freshly ground black pepper so each bite has balanced seasoning.
- Sauté Chicken & Garlic — Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for about 4–5 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set it aside. Lower the heat to medium and add the minced garlic to the same skillet (add a tiny splash more olive oil if the pan looks too dry). Cook the garlic for about 1 minute, stirring constantly, until fragrant but not browned.
- Combine Orzo & Broth — Add 1 cup uncooked orzo directly into the skillet with the garlic. Stir for about 30 seconds to 1 minute so the orzo absorbs the garlic aroma. Pour in 2 1/4 cups chicken broth, scraping up any brown bits from the bottom of the skillet to incorporate that flavor into the liquid.
- Add Chicken, Boursin, and Most Veggies — Return the lightly browned chicken to the skillet, nestling the pieces into the orzo and broth. Place the entire 5.2 oz package of Boursin Garlic & Herb cheese right in the center of the skillet. Scatter the 1 cup halved cherry tomatoes and the diced zucchini around the chicken and Boursin. Give everything a gentle stir so the orzo is mostly submerged in the liquid; taste the broth and adjust salt and pepper if needed.
- First Bake — Cover the skillet tightly with a lid or aluminum foil and transfer it to your preheated 400°F (200°C) oven. Bake covered for 20 minutes to allow the orzo to absorb liquid and the Boursin to begin melting into a creamy core.
- Stir, Add Spinach, and Finish Baking — Carefully remove the covered skillet from the oven after 20 minutes. Remove the lid/foil and stir thoroughly, breaking up the Boursin to distribute its creaminess. Fold in the 1 cup fresh baby spinach so it wilts into the hot orzo. Return the uncovered skillet to the oven for another 10–15 minutes, or until the orzo is tender, the liquid is mostly absorbed, and the chicken is fully cooked through.
- Rest, Garnish, and Serve — When baking is complete, let the skillet rest on the counter for 5–10 minutes; this helps the sauce thicken slightly and makes serving easier. Garnish generously with chopped fresh basil or parsley and, if desired, sprinkle 1/4 cup grated Parmesan on top for an extra savory touch.
- Storing Leftovers — Transfer cooled leftovers into an airtight container and refrigerate for up to 3–4 days. To reheat, warm individual portions in the microwave or cover and bake in the oven at 350°F (175°C) until heated through, adding a splash of chicken broth or water if needed to restore creaminess.
Why each step matters:
- Browning the chicken first builds flavor through the Maillard reaction — those browned bits contribute a savory backbone to the broth.
- Toasting or briefly stirring the orzo in garlic and oil before adding the broth helps each grain pick up flavor and reduces clumping.
- Covering during the first bake traps steam so the orzo cooks evenly; finishing uncovered lets excess moisture evaporate for a balanced, not soupy, texture.
- Adding spinach late keeps it bright and tender, not overcooked.
Best Way to Store Boursin Orzo Bake With Chicken And Veggies
- Refrigerate in an airtight container at 40°F (4°C) for 3–4 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat covered at 350°F (175°C) until warm or microwave individual portions, adding a splash of broth if needed to loosen the sauce.
Serving Suggestions for Boursin Orzo Bake With Chicken And Veggies
- Serve straight from the skillet for casual family-style dining; top with extra fresh herbs and a grating of Parmesan for garnish.
- Pair with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness of the Boursin.
- For a heartier meal, add crusty garlic bread or warm pita to soak up the creamy orzo sauce.
- Offer lemon wedges on the side so diners can brighten each portion with a squeeze of citrus — it complements the garlicky-herb profile beautifully.
tips to make Boursin Orzo Bake With Chicken And Veggies
Q: How do I keep the chicken moist?
A: Briefly sear the chicken just until it’s lightly browned—overcooking in the pan will dry it out. The brief oven braise in broth finishes it gently, keeping it tender.
Q: What if my orzo turns out a little dry when reheating?
A: Add a splash of chicken broth or water when reheating and stir; the sauce will loosen and regain its silkiness.
Q: Can I make this ahead for a dinner party?
A: Yes — assemble through the first bake, cool, refrigerate, then finish baking just before serving for a near-fresh experience.
variation (if any)
- Substitute proteins: Swap the chicken for cooked Italian sausage slices, shrimp (add at the end so they don’t overcook), or cubed firm tofu for a vegetarian option.
- Veggie swaps: Use asparagus, bell peppers, or mushrooms instead of zucchini and tomatoes; adjust timing for vegetable firmness (denser veggies may need a bit longer in the oven).
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes. If using frozen spinach, thaw and squeeze out excess moisture, then stir it in after the first oven stage. You may need to reduce the overall liquid slightly since frozen spinach can release extra water.
Q: Is Boursin necessary, or can I use cream cheese?
A: Boursin gives a unique garlic-herb flavor and a silky texture. Cream cheese can work in a pinch, but you’ll miss some of the herb-forward brightness; consider adding extra garlic and fresh herbs if substituting.
Q: Can I make this on the stovetop only?
A: You can cook it covered on the stovetop over low heat after adding the broth, but oven baking gives a more even finish and slightly caramelized top. If you choose stovetop, simmer gently and check the orzo often for doneness.
Q: How can I make this gluten-free?
A: Replace orzo with a gluten-free small pasta or use pearl couscous made from gluten-free grains. Cook times may vary, so follow package instructions and adjust liquid accordingly.
Q: What’s the easiest way to scale this recipe?
A: For larger crowds, double the ingredients and use a large baking dish or two skillets. Increase the broth proportionally (about 2 1/4 cups per cup of orzo) and extend the covered bake time by 5–10 minutes if needed.
Final notes on technique and flavor:
- Taste the broth before baking. Because Boursin is quite flavorful, you may need only a light hand with added salt.
- If you love a little crisp, scatter panko mixed with melted butter and Parmesan on top in the last 10 minutes of baking and broil briefly, watching closely.
- Garnish with bright herbs at the end to give each serving a fresh contrast to the creamy base.
Conclusion
This Boursin Orzo Bake With Chicken And Veggies is a dependable weeknight hero that’s both comforting and elegant with minimal effort. For another take on the baked orzo concept, see this helpful version from Boursin Orzo Bake with Chicken and Veggies – It’s A Flavorful Life, which offers useful variations and plating ideas. If you want more inspiration for a baked chicken-and-orzo combo with similar flavors, check out this recipe at Baked Chicken Orzo (with Boursin) – Real Food Whole Life.
Boursin Orzo Bake With Chicken And Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
A cozy skillet bake featuring tender chicken, creamy Boursin cheese, and plump orzo along with vibrant vegetables for an effortless weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 cup uncooked orzo
- 2 1/4 cups chicken broth
- 1 (5.2 oz) package Boursin garlic & herb cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 cup baby spinach
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the chicken into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Cook chicken for 4-5 minutes until browned, then set aside.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add uncooked orzo to the skillet and stir for 30 seconds to 1 minute. Pour in chicken broth and scrape any brown bits from the bottom.
- Return chicken to the skillet, place Boursin cheese in the center, and scatter cherry tomatoes and zucchini around. Stir gently.
- Cover and bake in the oven for 20 minutes.
- Remove from oven, stir in fresh spinach, and return to oven uncovered for another 10-15 minutes until everything is cooked through.
- Let it rest for 5-10 minutes before garnishing with fresh herbs and serving.
Notes
Great for meal prep; refrigerate leftovers for 3-4 days. Reheat in the microwave or oven with a splash of chicken broth for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, orzo, Boursin, casserole, weeknight dinner
