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Creamy Boursin Orzo Bake with chicken and vegetables in a one-pan dish

Boursin Orzo Bake

A creamy, simple one-pan dinner featuring chicken, orzo, and a delicious blend of vegetables, finished with melted Boursin and mozzarella cheese for a rich but not heavy dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Proteins
  • 1 pound bite-size chicken pieces Use bite-size pieces for quick cooking.
Vegetables
  • 1 cup broccoli florets Add color and fresh bite.
  • 1 cup cherry tomatoes They soften and add sweet acidity.
  • 2 cups baby spinach Wilts quickly and blends into the sauce.
Dairy
  • 4 ounces Boursin cheese Gives a creamy, herbed base for the sauce.
  • 1 cup shredded mozzarella Melts over the top for a golden finish.
Grains
  • 1 cup orzo pasta Cooks in the broth to absorb flavor.
Liquids
  • 2 cups chicken broth Builds the cooking liquid.
Seasonings
  • 2 tablespoons olive oil To brown chicken and prevent sticking.
  • 1 teaspoon garlic powder Adds mild garlic flavor.
  • 1 teaspoon onion powder Provides savory depth.
  • to taste salt and pepper To season chicken.
  • 2 tablespoons fresh parsley For garnish and fresh finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a large oven-safe skillet.
  2. Warm the olive oil over medium heat.
Cooking
  1. Add the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes, stirring occasionally.
  2. Stir in broccoli, cherry tomatoes, and spinach. Cook for 2-3 minutes until vegetables start to soften.
  3. Pour in the chicken broth and bring to a gentle boil. Stir in orzo, ensuring it sits evenly in the liquid.
  4. Dollop the Boursin cheese across the pan and stir until mostly melted and evenly distributed.
  5. Remove the pan from heat and sprinkle shredded mozzarella over the top.
Baking
  1. Transfer the skillet to the oven and bake for 20-25 minutes until bubbly and golden.
  2. Let rest for several minutes and garnish with parsley before serving.

Notes

Pat chicken dry for even browning. Cut chicken into even pieces for consistent doneness. Check orzo for al dente before baking to avoid mush. Let dish rest to let the sauce thicken slightly.