Boursin Orzo Bake with Chicken and Veggies arrives at the table with a silky, herb-laced creaminess and perfectly tender orzo. This refined one-pan dish balances Boursin’s fragrant garlic-and-herb profile with golden seared chicken and bright vegetables for a composed yet effortless dinner. For tasteful side pairing ideas, consult our selection of top sides to serve with chicken pot pie to finish the plate.

Why Make This Recipe

Effortless Yet Elegant: one-bake technique delivers layered flavor with minimal hands-on time.
Minimal Ingredients: pantry-friendly staples with a single specialty cheese (Boursin) for instant depth.
Impressive Flavor: Boursin’s herb and garlic lift the orzo without heavy cream; roasted vegetables add brightness and texture.

This version elevates the everyday by searing the chicken for a caramelized crust, deglazing to capture fond, and finishing with grated Parmesan for a nutty crust — small professional touches that create a restaurant-quality dinner at home.

Ingredients:

Base

1 1/2 cups orzo (uncooked) — rinse and drain
1 lb boneless, skinless chicken thighs or breasts (cut into 1″ pieces) — patted dry, room temperature

Sauce & Cheese

1 (5.2 oz) Boursin garlic & herb cheese — room temperature, crumbled
3 cups low-sodium chicken broth — hot
1/2 cup whole milk or light cream — warmed
1/2 cup grated Parmesan — finely grated

Vegetables & Aromatics

1 small yellow onion — finely diced
2 cloves garlic — minced
1 red bell pepper — diced
2 cups baby spinach — roughly chopped
1 cup cherry tomatoes — halved

Topping & Seasoning

2 tbsp olive oil
2 tbsp unsalted butter — melted
1/3 cup panko breadcrumbs — optional for crisp top
Zest of 1 lemon — finely grated
Salt and freshly ground black pepper to taste
Fresh parsley — finely chopped, for garnish

Precision notes: use room temperature Boursin for easier melting; warm liquids slightly to speed oven time; chop vegetables uniformly for even cooking.

How to Make Boursin Orzo Bake with Chicken and Veggies:

Preheat the oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. Season the chicken pieces with salt and pepper and sear in batches until golden brown on the exterior (about 2–3 minutes per side). Transfer seared pieces to a plate. Mini-tip: do not crowd the pan — a good sear builds flavor.
Reduce heat to medium, add remaining olive oil and butter. Sauté onion until translucent and glossy, about 3 minutes. Add garlic and bell pepper; cook until the pepper softens and the garlic is fragrant — watch for a pale golden color to avoid bitterness.
Stir in the orzo and toast for 1 minute until it becomes slightly translucent at the edges. Deglaze the pan with a splash of hot chicken broth, scraping browned bits from the bottom to capture all the flavour.
Pour in the remaining hot broth and warm milk, stirring to combine. Add crumbled Boursin and half the Parmesan; stir until the sauce is smooth and velvety. The mixture should be loose — the orzo will absorb liquids in the oven.
Fold in spinach and cherry tomatoes, then nestle the seared chicken pieces evenly across the surface. Taste and adjust seasoning; add lemon zest for brightness.
If using, sprinkle panko and remaining Parmesan over the top and drizzle with the melted butter for a golden finish. Transfer the skillet to the oven and bake until the orzo is tender and the top is lightly golden, 20–25 minutes. Sensory cue: the aroma will turn herb-forward and the top should glisten with browned butter.
Let rest 5 minutes before serving so the dish sets slightly. Finish with a scatter of fresh parsley and a final twist of black pepper.

How to Serve Boursin Orzo Bake with Chicken and Veggies:

Serve directly from the skillet for rustic elegance, or spoon portions onto warm plates for refined presentation. Garnish with microgreens or a delicate sprig of thyme and a thin lemon wedge for acidity. Pair with light, crisp sides — see our curated list of top sides to serve with chicken pot pie for complementary textures and temperatures.

How to Store Boursin Orzo Bake with Chicken and Veggies:

Cool to room temperature within 2 hours, then cover tightly and refrigerate up to 3 days. To preserve texture, reheat gently in a 350°F (175°C) oven covered with foil for 10–15 minutes, removing the foil for the final 3 minutes to revive the topping. For individual portions, reheat in a skillet over low heat with a splash of broth to loosen the sauce. Freeze only if fully cooled and well-wrapped; thaw overnight in the refrigerator before reheating.

Tips to Make Boursin Orzo Bake with Chicken and Veggies:

Use hot broth when combining to shorten oven time and ensure creamy absorption.
Toast the orzo first for a nutty depth and to help it hold shape after baking.
For crispier topping, broil for 1–2 minutes at the end — watch closely.
Swap chicken thighs for breasts if you prefer leaner meat; cook times will be similar if cut into uniform pieces.

Variation (if any):

Seafood Twist: replace chicken with jumbo shrimp, adding them in the last 8–10 minutes of baking.
Mushroom & Thyme: sauté cremini mushrooms with the aromatics and add a sprig of fresh thyme for earthy complexity.
Gluten-Free: substitute orzo with a short gluten-free pasta and use gluten-free panko for the topping.

FAQs:

Can I make this recipe vegetarian?

Yes. Replace the chicken with extra mushrooms, roasted squash, or chickpeas and use vegetable broth instead of chicken broth for a fully vegetarian bake.

Will the orzo become mushy if I overcook it?

Orzo can become soft if overbaked. Use hot broth, follow the recommended bake time, and allow a short resting period — the pasta will finish cooking off‑heat and retain a pleasant al dente texture.

Can I prepare this ahead of time?

Assemble through step 5, cover, and refrigerate for up to 24 hours. Add toppings just before baking and increase bake time by a few minutes if chilled.

Conclusion

This Boursin Orzo Bake with Chicken and Veggies is a study in contrasts: creamy yet bright, rustic yet polished. The aromatic Boursin melts into a silky sauce that clings to toasted orzo while seared chicken and roasted vegetables provide textural counterpoints. It’s an elegant weeknight option that rewards modest effort with memorable flavor — ideal for both casual family dinners and intimate entertaining. For another quick Boursin-orzo approach, consider this take: Dump and Bake Boursin Orzo – Bless This Meal. Share your plating ideas or adaptations below — how would you make this dish your own?

Boursin Orzo Bake with Chicken and Veggies

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Author: chef-ava
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Poultry

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Description

A creamy and fragrant one-pan dish featuring Boursin cheese, seared chicken, and bright vegetables, perfect for an elegant weeknight dinner.

Ingredients

Scale

1 1/2 cups orzo (uncooked), rinsed and drained
1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, patted dry
1 (5.2 oz) Boursin garlic & herb cheese, room temperature, crumbled
3 cups low-sodium chicken broth, hot
1/2 cup whole milk or light cream, warmed
1/2 cup grated Parmesan, finely grated
1 small yellow onion, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
2 cups baby spinach, roughly chopped
1 cup cherry tomatoes, halved
2 tbsp olive oil
2 tbsp unsalted butter, melted
1/3 cup panko breadcrumbs (optional)
Zest of 1 lemon, finely grated
Salt and freshly ground black pepper to taste
Fresh parsley, finely chopped, for garnish

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Instructions

Preheat the oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. Season the chicken pieces with salt and pepper and sear in batches until golden brown (about 2–3 minutes per side). Transfer seared pieces to a plate.
Reduce heat to medium, add remaining olive oil and butter. Sauté onion until translucent (about 3 minutes), then add garlic and bell pepper, cooking until the pepper softens and garlic is fragrant.
Stir in the orzo and toast for 1 minute until it becomes slightly translucent at the edges. Deglaze the pan with a splash of hot chicken broth.
Pour in the remaining hot broth and warm milk, stirring to combine. Add crumbled Boursin and half the Parmesan; stir until the sauce is smooth.
Fold in spinach and cherry tomatoes, then nestle the seared chicken pieces evenly across the surface. Adjust seasoning and add lemon zest.
If using, sprinkle panko and remaining Parmesan over the top and drizzle with melted butter. Bake for 20–25 minutes, until orzo is tender and the top is lightly golden.
Let rest for 5 minutes before serving, then garnish with fresh parsley.

Notes

For best results, use room temperature Boursin for easier melting; warm liquids to speed up cooking time; chop vegetables uniformly for even cooking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg