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
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