Ingredients
* 1½ cups uncooked orzo
* 2–3 chicken breasts, cut into bite-size pieces
* 1 package Garlic & Fine Herbs Boursin cheese
* 1 pint cherry tomatoes
* 3 cups chicken broth
* 2–3 cloves garlic, minced
* 1 tsp Italian seasoning
* ½ tsp garlic powder
* Salt & pepper
* 1–2 cups fresh spinach, optional
* ½ cup grated Parmesan
* Olive oil
Directions
Heat oven to 400°F.
Add the uncooked orzo to a 9x13 baking dish and pour in the chicken broth. Place the Boursin in the center and scatter the cherry tomatoes around it.
Toss the chicken with a little olive oil, Italian seasoning, garlic powder, salt and pepper, then spread it around the dish.
Cover tightly with foil and bake for 30 minutes. Remove the foil, stir everything together so the melted Boursin gets creamy and coats the orzo. Stir in spinach and Parmesan if using.
Bake uncovered another 10–15 minutes, or until the orzo is tender and the chicken reaches 165°F.
Little upgrade: Squeeze half a lemon over it at the end. That bit of acidity with the creamy Boursin and roasted tomatoes = 🤌.
And if the orzo looks a little loose when it comes out, give it 5–10 minutes to sit….it’ll thicken up beautifully. #orzobake #tuscanchickenorzo #easychickenrecipes #easymeals #fyp
One of the things I love about this Boursin Chicken Orzo Bake is how simple it is to prepare while delivering incredible flavors. The key to the creaminess is the Garlic & Fine Herbs Boursin cheese, which melts beautifully into the chicken broth and orzo, coating each bite with rich, herby goodness. When I first made this dish, I was pleasantly surprised by how adding fresh cherry tomatoes gave it a slightly sweet, roasted brightness that balanced the creaminess perfectly. Adding fresh spinach towards the end is a smart way to sneak some greens into the meal without overpowering the flavors. It also adds a lovely color contrast that makes the dish more appetizing. The optional Parmesan cheese sprinkled in before the final bake step creates a subtle nutty layer that complements the Boursin. For seasoning, I found using Italian seasoning, garlic powder, salt, and pepper to be just enough to enhance the natural flavors without making it too heavy. A tip that elevated the dish was squeezing fresh lemon juice over it just before serving; the acidity cut through the richness and brought all the components together beautifully. When baking, covering the dish tightly allows the orzo to cook evenly in the broth and helps the cheese melt into a creamy sauce. After removing the foil and stirring through the ingredients, the uncovered bake creates a slight golden crust on top, which adds texture. If your orzo feels a bit wet when fresh out of the oven, letting it rest for 5-10 minutes is key, as it will continue to thicken as it cools. This recipe is perfect for busy weeknights because you can prep everything in one baking dish and walk away while it cooks. Cleanup is minimal, and the flavors feel gourmet without spending hours in the kitchen. Additionally, swapping spinach for kale or adding some sautéed mushrooms can be nice variations to customize this bake. Overall, the combination of creamy Boursin, juicy chicken, roasted cherry tomatoes, and tender orzo makes this dish a comforting and satisfying meal that I find myself returning to again and again.