Quick Look: Boursin Orzo with Chicken & Tomatoes
- Ready In: about 30 minutes!
- Serves: 6
- Main Ingredients: chicken breasts, cherry tomatoes, chicken broth, orzo, & Garlic and Herb Boursin Cheese.
- Cooking Method: skip the oven, this is made entirely on the stovetop (in one pan) for much quicker cooking!
- Texture: Extra creamy, with tender orzo and juicy chicken.
- Best For: Busy weeknights when you want a comforting dinner on the table fast.
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Why You Need to Make this Boursin Chicken Orzo Tonight
- Weeknight-friendly – My daughter requested Boursin orzo after tennis one night, and I wanted a version I could make in 30 minutes instead of waiting for it to bake in the oven. This version was born!
- Truly one pot – After testing it a few different ways, we found that the chicken can cook right alongside the orzo. Fewer dishes and less work!
- Family-approved – I love adding fresh spinach, but my kids prefer it without. Either way, it’s delicious!
- Love Creamy Orzo? try our ever-popular Creamy Salmon Orzo!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Breasts – highly recommend this cut of chicken. Boneless, skinless chicken thighs can be used but they are smaller and will cook much quicker, so keep that in mind.
- Orzo – I recommend using a high-quality orzo, like DeLallo or Barilla, for the best results. We tested an off-brand option and found that the texture turned a little gelatinous instead of creamy!
- Gluten-Free: Use your favorite gluten-free orzo, if needed. We tested DeLallo gluten-free orzo and it worked great!
- Boursin Cheese – this is a spreadable cheese that can be found in the refrigerator section of your grocery store. There is also a dairy-free Boursin cheese, if you prefer.
- Spinach – this one pot dinner will turn out whether you include the spinach or not – my kids prefer that I omit it and then I just serve some steamed broccoli on the side.
How To Make Boursin Orzo with Chicken
Step 1 – Cook the cherry tomatoes in a large, deep skillet until they start to blister and the skins crack.
Step 2 – Add the garlic, chicken, salt, and pepper. Sear the chicken for 2–3 minutes.
Step 3 – Pour in the chicken broth, orzo, and Italian seasoning. Stir to combine.
Step 4 – Simmer, uncovered, for 12–14 minutes, stirring frequently to prevent sticking, until the orzo is tender and the chicken reaches 165°F.
Orzo Pro Tips!
While the orzo cooks in the broth, make sure you continue to mix and scrape the bottom of the pan. It has a tendency to stick if left alone for too long. Also, keep some extra chicken broth by the stove while cooking. Orzo will soak up quite a bit and you may need to add another splash or two to keep the creamy texture.
Step 5 – Gently smash the tomatoes, then add the Boursin cheese and spinach (if using).
Step 6 – Stir until the cheese melts into a creamy sauce. Add a splash of broth if needed!
Erin’s Testing Tips: What We Learned
– Cooking the Chicken – We originally tested this recipe by cooking the chicken separately, but discovered that cutting it into 1-inch pieces and letting it finish cooking right alongside the orzo worked beautifully. One less pan to wash!
– Smash the Tomatoes – After the tomatoes soften, gently smash them into the orzo. This distributes their flavor throughout the creamy sauce instead of leaving whole, piping-hot tomatoes.
– Getting the Broth Right – We tested this recipe with different amounts of broth (3.5 cups and 4 cups) and found that a little extra made all the difference in keeping the orzo creamy. It continues absorbing liquid as it sits, so don’t be afraid to add another splash before serving!
Other Orzo Pasta Recipes You Might Like
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Ingredients
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 tablespoon garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ¾ teaspoon kosher salt, divided
- ⅛ teaspoon ground black pepper
- 4 cups chicken broth
- 2 cups orzo
- 1 teaspoon Italian seasoning
- 5.3 ounces Boursin Garlic & Fine Herbs Spreadable Cheese
- 1-2 cups fresh spinach, torn into pieces (optional)
- freshly grated parmesan cheese, optional topping for serving
Instructions
- Blister Tomatoes: Bring a large, deep skillet or braiser to a medium-high heat and add 1 tablespoon olive oil. Add 1 pint cherry tomatoes and move them around the pan until they start to crack or blister (approx. 2-3 minutes).
- Sear Chicken: Add 1 tablespoon garlic, move around the pan and then add the cut-up pieces of chicken. Season with ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Sear on all sides for approx. 2 minutes.
- Cook Orzo: Add 4 cups chicken broth, 2 cups orzo, 1 teaspoon Italian seasoning, and ½ teaspoon kosher salt to the pan. Stir to combine and simmer, uncovered, for 12–14 minutes, stirring frequently and scraping the bottom of the pan to prevent sticking. Add additional splashes of broth as needed. The orzo should be tender, and the chicken should reach an internal temperature of 165°F.
- Add Cheese: Use fork to smash the cherry tomatoes and place the 5.3 ounces Boursin Garlic & Fine Herbs Spreadable Cheese in the middle of the orzo mixture, breaking it apart and stirring to combine. Let the cheese melt into the orzo for about 3-5 minutes. Stir in the fresh spinach, if using.
- Serve: Top with freshly grated parmesan cheeseand serve warm. Add another splash of broth if needed to maintain a creamy consistency (especially if it sits for a bit before serving).
Notes
- Dairy-Free: simply use the dairy-free Boursin cheese alternative.
- Gluten-Free: We tested this recipe with DeLallo gluten-free orzo and it worked well!
- Chicken Broth: Keep extra broth handy! Orzo continues to absorb liquid as it cooks and sits, so add an extra splash or two as needed to maintain that creamy consistency.
- Spinach: Completely optional. I love adding it, but my kids prefer this recipe without it. You can also serve a green vegetable on the side (I usually just make some steamed broccoli).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Add a splash of broth when reheating to help restore the creamy texture.
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