Description
Okay, so you know that fancy cheese that costs like $4 for a tiny container and you always walk past it thinking “someday”? Well, today is someday, my friend. This Boursin Orzo with Chicken is basically what happens when you take that creamy, herby, garlicky cheese and turn it into the most luxurious pasta sauce that ever existed. We’re talking tender, golden chicken thighs, perfectly cooked orzo that’s like rice but better, fresh spinach that wilts into silky perfection, all swimming in this incredibly rich Boursin cream sauce that’ll make you question every other pasta dish you’ve ever made.
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs (trust me on this)
- Salt and black pepper
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 2 tbsp olive oil
For the Orzo Magic:
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1 package (5.2 oz) Boursin cheese (garlic & herbs flavor)
- 1/2 cup heavy cream
- 3 cups fresh baby spinach
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup white wine (optional but recommended)
For Finishing:
- Fresh cracked black pepper
- Extra parsley
- Grated Parmesan if you’re feeling extra
Instructions
Season chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Don’t be shy with the seasoning.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear chicken thighs 5-6 minutes per side until golden brown and cooked through. Set aside on a plate.
In the same pan (don’t clean it – those brown bits are flavor gold), add minced garlic and cook for 30 seconds until fragrant.
Add wine if using and let it bubble away for a minute.
Pour in chicken broth and bring to a simmer.
Add orzo to the simmering broth. This is where the magic happens – the orzo will absorb all that flavor.
Cook for about 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Reduce heat to low. Add the Boursin cheese and heavy cream, stirring until the cheese melts completely and everything gets silky.
Add the spinach and let it wilt into the creamy goodness.
Nestle the chicken back into the pan, along with any juices that accumulated.
Let everything simmer together for 2-3 minutes so the flavors can get acquainted.
Stir in fresh parsley, taste, and season with salt and pepper as needed.
Notes
Serve with crusty bread to soak up every last drop of that sauce.
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
Open a bottle of white wine – you deserve it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal per serving
- Protein: ~42g