Creamy Garlic Herb Chicken and Orzo
That creamy, garlic-herb aroma hitting you the second you open a puck of Boursin is one of life’s simple pleasures. In this Boursin Orzo with Chicken, we lean entirely into that decadence, melting the cheese directly into a bubbling pan of orzo to create a sauce that is velvety, rich, and surprisingly sophisticated for a weeknight.
Ingredients
- 1.25 lbs chicken breast thinned or cut into medallions
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1 package 5.2 oz Boursin Garlic & Fine Herbs cheese
- 2 cups fresh baby spinach
- 2 tbsp olive oil
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- To the same skillet, add the dry orzo. Stir for 1 minute to toast.
- Pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Stir in the Boursin cheese and parmesan until completely melted and creamy.
- Fold in the spinach until wilted.
- Place chicken back into the pan, cover for 2 minutes to warm through.
- Serve immediately with fresh parsley.