Boursin Orzo Chicken Veggie (Printable Version)

Creamy orzo combined with tender chicken, vibrant vegetables, and garlic-herb Boursin cheese, baked to perfection.

# The Ingredients You'll Need:

→ Pasta and Broth

01 - 1 1/2 cups orzo pasta
02 - 3 cups chicken broth

→ Chicken

03 - 2 boneless, skinless chicken breasts, cut into strips
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon dried Italian seasoning
08 - 2 tablespoons olive oil

→ Vegetables

09 - 1 zucchini, sliced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 3 cloves garlic, minced

→ Cheese and Garnish

13 - 5.2 ounces Boursin garlic and herb cheese
14 - Fresh parsley, chopped for garnish

# Step-by-Step Instructions:

01 - Preheat oven to 375°F. Lightly grease a large 9x13-inch baking dish.
02 - Season chicken strips with salt, black pepper, paprika, and dried Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Brown chicken strips until golden, approximately 4 to 5 minutes. Transfer to a plate.
04 - In the same skillet, sauté minced garlic, zucchini, red bell pepper, and yellow bell pepper for 3 to 4 minutes until softened.
05 - Transfer orzo to the prepared baking dish. Add sautéed vegetables, browned chicken, chicken broth, and Boursin cheese. Stir gently to distribute cheese evenly throughout.
06 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and continue baking for 10 to 15 minutes until orzo is creamy and lightly golden on top.
08 - Let rest for 5 minutes. Garnish with chopped fresh parsley and serve warm.

# Additional Tips::

01 -
  • The Boursin does all the heavy lifting flavor-wise, so you skip the cream and complicated sauces.
  • Everything cooks together in one dish, which means less cleanup and more time actually enjoying your meal.
  • It's adaptable enough to swap in whatever vegetables you have lurking in your crisper drawer.
02 -
  • Don't cook the orzo all the way before mixing it in, because it keeps cooking in the oven and you don't want mush.
  • If the mixture looks too dry before that final bake, add a bit more broth, because dried out orzo is sad orzo.
  • The Boursin needs a gentle hand, so stir just enough to distribute it without crushing all those tender pasta pieces.
03 -
  • Brown the chicken properly before it goes in the dish, because those golden bits of flavor stuck to the pan are liquid gold when you deglaze it with broth.
  • Use a 9 by 13-inch baking dish specifically because it gives you the right ratio of pasta to liquid, and oversized dishes mean dry edges.
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