Boursin Orzo Chicken Veggies (Printable)

A creamy, comforting blend of chicken, vegetables, and Boursin-infused orzo baked to golden perfection.

# What You'll Need:

→ Pasta and Broth

01 - 1.5 cups orzo pasta
02 - 3 cups chicken broth

→ Chicken

03 - 2 boneless, skinless chicken breasts, cut into strips
04 - 1 teaspoon salt
05 - 0.5 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 - 5.2 oz Boursin garlic and herb cheese
14 - Fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Coat chicken strips 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 just softened.
05 - In the prepared baking dish, combine orzo, sautéed vegetables, seared chicken, chicken broth, and Boursin cheese. Stir gently to distribute cheese evenly throughout mixture.
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 is creamy and lightly golden on top.
08 - Let rest for 5 minutes. Garnish with chopped fresh parsley and serve warm.

# Expert Tips:

01 -
  • It comes together in under an hour and requires minimal cleanup because everything bakes in one dish.
  • The Boursin cheese does all the heavy lifting on flavor, so you skip the fussy seasoning steps and still impress everyone at the table.
  • Tender chicken and vegetables get perfectly cooked while the orzo soaks up all that creamy, herb-kissed broth.
02 -
  • Don't skip browning the chicken first, even though it seems like an extra step, because those golden bits add depth and keep the meat from tasting bland.
  • Check the orzo about halfway through baking if you're in a dry climate, because pasta can drink up liquid faster than you'd expect, and you might need to stir in a bit more broth.
03 -
  • Brown your chicken in batches if needed so it actually browns instead of steams, because crowding the pan drops the temperature and you'll end up with pale, cooked-through chicken instead of golden-edged pieces.
  • Taste the broth before mixing everything together, and if it's on the salty side, use a bit less of it, because the Boursin will also add saltiness as it melts.
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