Boursin Orzo Chicken Veggie (Print Version)

A creamy orzo bake with chicken, veggies, and savory Boursin cheese, perfect for an easy, flavorful dinner.

# What You'll Need:

→ Pasta and Broth

01 - 1 1/2 cups orzo pasta
02 - 3 cups chicken broth

→ Chicken

03 - 2 boneless, skinless chicken breasts, cut into strips
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon dried Italian seasoning
08 - 2 tablespoons olive oil

→ Vegetables

09 - 1 zucchini, sliced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 3 cloves garlic, minced

→ Cheese and Garnish

13 - 1 package (5.2 ounces) Boursin garlic and herb cheese
14 - Fresh parsley, chopped for garnish

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Season chicken strips evenly with salt, black pepper, paprika, and dried Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Brown chicken strips until golden, approximately 4-5 minutes. Transfer to a plate.
04 - In the same skillet, sauté minced garlic, zucchini, red bell pepper, and yellow bell pepper for 3-4 minutes until softened.
05 - Combine orzo, sautéed vegetables, seared chicken, chicken broth, and Boursin cheese in the prepared baking dish. Stir gently to distribute cheese evenly throughout.
06 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10-15 minutes until orzo becomes creamy with a lightly golden top.
08 - Allow the bake to rest for 5 minutes. Garnish generously with fresh chopped parsley and serve hot.

# Additional Tips::

01 -
  • It tastes like you spent hours cooking, but honestly, you'll have everything in the oven in about twenty minutes.
  • The Boursin does all the flavor work for you, so you don't need a complicated sauce or hours of simmering.
  • It's the kind of one-dish dinner that leaves minimal cleanup and somehow feels special enough for guests.
02 -
  • Do not pre-cook the orzo before adding it to the dish, because it will continue cooking in the oven and using raw pasta means it absorbs broth and becomes perfectly tender instead of overdone.
  • If the mixture looks dry before that final ten-minute bake, add up to half a cup of extra chicken broth, because every oven is different and you want that creamy consistency, not a dry pasta bake.
03 -
  • Brown the chicken properly in a hot skillet because those golden, caramelized bits add flavor that becomes the foundation of everything that follows.
  • Stir the mixture gently when combining because you want to keep the chicken pieces intact and avoid breaking them apart.
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