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Craving something warm and cheesy on a weeknight but need it to be quick? This dish brings juicy chicken, orzo pasta, and silky herbed Boursin all together in one skillet, so you don’t have extra dishes stacking up. The cheese melts down into a dreamy sauce, and it’s so good you’ll want seconds.
Creamy Ingredients
- Fresh parsley: Gives you that pop of color and a clean, green finish Flat-leaf is best if you can get it
- Grated Parmesan cheese: Riches up the dish and adds a salty bite Aim for real Parmigiano Reggiano if it’s in your budget
- Fresh spinach: Brings in veggies and bright colors Grab leaves that look crisp
- Boursin cheese: Get the garlic with herbs kind for the full flavor, and keep it cold till it goes in the pan
- Heavy cream: This is what makes the sauce so thick and dreamy Be sure it’s fresh
- Chicken broth: Makes every forkful extra tasty Go for low sodium if you want to keep the salt down
- Orzo pasta: Little pasta bits that soak up all that sauce Look for a trustworthy brand for the best bite
- Salt and black pepper: These do the heavy lifting with flavors Fresh cracked pepper is worth it
- Paprika: Adds color and a gentle warmth Use smoked or sweet—whichever you love
- Garlic powder: Bumps up the savory flavors Make sure yours hasn’t lost its punch
- Boneless skinless chicken breasts: Juicy and cooks up fast Try to get pieces about the same size
- Olive oil: Gives a touch of shine and helps brown the chicken A good fresh bottle goes a long way
Simple Step-by-Step
- Garnish and Dish Up:
- Toss on that parsley and Parmesan at the end for a fresh, cheesy finish Dig right in straight from the pan
- Slide Chicken Back In:
- Tuck your chicken pieces into the creamy orzo and give them a moment to heat up together
- Mix in the Spinach:
- Fold the spinach into your hot orzo so it just wilts but keeps its color
- Whip Up the Sauce:
- Turn the heat down low, add cream and Boursin, and stir until everything’s smooth and velvety
- Simmer Orzo:
- Pour in that broth and cook with a lid on for about eight to ten minutes The pasta should be tender and not swimming in liquid Stir once or twice
- Toast the Orzo:
- After you take out the chicken, toss the pasta in the oil for a couple minutes till it smells toasted
- Brown the Chicken:
- Crank up your skillet heat and sear the seasoned chicken on both sides—aim for golden outsides and cooked-through centers Rest the meat off to the side
- Season Your Chicken:
- Pound on garlic powder, paprika, salt, and pepper till every piece is covered with the mix
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Keeping It Fresh
Let leftovers cool off, then stash them in a tight container in your fridge for up to three days. Want things creamy again? Pour in a tiny bit of broth or cream while warming it up. Skip long stints in the microwave or your orzo might turn mushy.
Switch Ups
No chicken? Shrimp, turkey, or mushrooms will be awesome here. You could swap in baby kale for the spinach, or try another soft herby cheese. Feel like more veggies? Toss in some chopped zucchini or bell pepper with the pasta.
What Goes Well
A crisp green salad or some roasted veggies round this out. Grab warm crusty bread to scoop up the creamy bits, and a chilled white wine or sparkling water with a lemon wedge is perfect alongside.
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Where It's From
Orzo shows up in all kinds of Italian and Mediterranean kitchens, but here it’s hanging out with French Boursin cheese. That means you get a cozy bowl that mixes creamy French flavors and soft pasta, wrapped up in pure comfort.
Recipe FAQs
- → Is it okay to swap chicken for something else?
For sure! You can toss in mushrooms, shrimp, or even turkey instead of chicken. It’ll give the whole dish a new flavor and feel.
- → Which kind of Boursin melts in the best way?
Go for the garlic & fine herbs flavor. It melts down easily and gives everything a punch of herby taste that pairs great with the chicken and orzo.
- → How can I stop orzo from clumping up?
Start by cooking your orzo in olive oil to coat the noodles. While it simmers in broth, give it a stir now and then so nothing sticks or burns.
- → Can I toss in different veggies?
Of course! Throw in bits of zucchini, bell peppers, or some fresh tomatoes when you add the spinach—extra color and nutrition never hurt.
- → Best way to keep leftovers and heat them up?
Keep extra in a sealed container in the fridge for three days. When warming up, pour in a splash of broth or cream so it gets creamy again.