Creamy Boursin Chicken Orzo Bake
Table of contents
This Creamy Boursin Chicken Orzo Bake is an easy one-pan dinner that’s packed with tender chicken, creamy Boursin cheese, juicy cherry tomatoes, sun-dried tomatoes, spinach, and perfectly cooked orzo. Everything bakes together in one dish, making cleanup a breeze while creating a rich, comforting meal the whole family will love.
Whether you’re looking for an easy weeknight dinner or something cozy enough for Sunday supper, this recipe delivers big flavor with very little effort.
If you love creamy Tuscan-style chicken recipes, this easy Boursin chicken orzo bake is a delicious one-pan dinner you’ll want to make again and again.
Be sure to check out these other great recipes while you are here!
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Better Than Olive Garden Fettuccine Alfredo
Creamy Italian Chicken Pasta in the Crockpot
Creamy Lemon Garlic Orzo With Salmon and Shrimp
Garlic Butter Fettucine and Shrimp
Why You’ll Love This Recipe
- Everything bakes together in one dish.
- No need to cook the orzo beforehand.
- Rich, creamy sauce made with Boursin cheese and Parmesan.
- Ready in under an hour with minimal prep.
- Great for busy weeknights.
- Family-friendly with restaurant-quality flavor.
Ingredients
- Boneless, skinless chicken breasts – Cut the chicken into bite-size pieces so it cooks evenly alongside the orzo.
- Garlic powder – Seasons the chicken and adds another layer of garlic flavor.
- Onion powder – Gives the chicken a savory flavor without adding chopped onion.
- Paprika – Adds mild flavor and gives the chicken a warmer color.
- Salt and black pepper – Season the chicken and balance the creamy sauce.
- Garlic & Fine Herbs Boursin cheese – Melts into the broth and cream to create the base of the garlic-and-herb sauce.
- Dry orzo – This small rice-shaped pasta cooks directly in the baking dish and absorbs the flavorful liquid.
- Cherry tomatoes – Halved cherry tomatoes soften while baking and add fresh tomato flavor and moisture.
- Oil-packed sun-dried tomatoes – Add a deeper, more concentrated tomato flavor. Drain off excess oil before measuring, but there is no need to blot them completely dry.
- Fresh garlic – Four to five minced cloves give the sauce plenty of savory garlic flavor.
- Freshly shaved or grated Parmesan cheese – Melts into the orzo and adds a salty, nutty flavor to the sauce.
- Herbs de Provence – Adds a blend of dried herbs that complements the chicken, tomatoes, and creamy cheese.
- Chicken broth – Provides the liquid needed to cook the orzo while adding savory flavor.
- Heavy cream – Creates a rich sauce and balances the herbs and tomatoes.
- Baby spinach – Stirred in after baking so it wilts into the hot orzo without becoming overcooked.
- Milk, if needed – A small splash can be stirred in after baking if the sauce becomes thicker than you prefer.
- Fresh Parmesan and red pepper flakes – Optional toppings that add a salty finish and a little heat.
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken with the garlic powder, onion powder, paprika, salt, and pepper.
Place the Boursin cheese in the center of a 9×13-inch baking dish. Add the dry orzo, cherry tomatoes, sun-dried tomatoes, minced garlic, Parmesan cheese, seasoned chicken, and Herbes de Provence around the cheese.
Pour in the chicken broth and heavy cream. Gently stir everything together, being careful not to completely break apart the Boursin cheese.
Cover the baking dish tightly with aluminum foil.
Bake for 40 minutes, or until the chicken is cooked through and the orzo is tender.
Remove the foil and stir everything together until the Boursin melts into a creamy sauce.
Fold in the chopped spinach until wilted.
If the sauce is thicker than you’d like, stir in a splash of milk until it reaches your desired consistency.
Tips for Success
- Cut the chicken into evenly sized pieces so it cooks at the same rate.
- Cover the baking dish tightly with foil to trap the steam needed to cook the orzo.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- If your sauce thickens more than you’d like after baking, simply stir in a splash of milk before serving.
- For the creamiest texture, serve while warm.
Serving Suggestions
This creamy chicken orzo pairs perfectly with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Steamed broccoli
- Crusty Italian bread
Make Ahead, Storage & Reheating
Make Ahead
Assemble everything in the baking dish several hours ahead of time, cover, and refrigerate until you’re ready to bake.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Microwave individual portions until heated through. Add a splash of milk if needed to loosen the sauce.
Freezing
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Stir in a little milk while reheating if needed to restore its creamy consistency.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Video
Creamy Boursin Chicken Orzo Bake
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 1/2 tsp each Garlic Powder, Onion Powder, Paprika
- 1/4 tsp each Salt and Pepper
- 5.2 oz Package Boursin Garlic and Herb Cheese
- 8 oz Dry, Uncooked Orzo
- 1 Cup Halved Cherry Tomatoes
- 1/2 Cup Chopped Oil-Packed Sun-Dried Tomatoes
- 4-5 Garlic Cloves, minced
- 1/2 Cup Fresh Parmesan Cheese
- 1 tbsp Herbs De Provence or Italian Seasoning
- 1/2 tsp each Garlic and Onion Powder
- 1/4 tsp each Salt and Pepper
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 2-3 Cups Chopped Fresh Baby Spinach
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken pieces with the garlic powder, onion powder, paprika, salt, and black pepper.
- Place the Boursin cheese in the center of a 9 x 13-inch baking dish.
- Add the dry orzo, cherry tomatoes, sun-dried tomatoes, minced garlic, Parmesan, seasoned chicken, and Herbes de Provence around the cheese.
- Pour in the chicken broth and heavy cream. Gently stir the ingredients around the Boursin, making sure most of the orzo is covered by the liquid.
- Cover the baking dish tightly with aluminum foil. Bake for 40 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the foil and stir until the Boursin is fully incorporated and the sauce is creamy.
- Stir in the chopped spinach until wilted.
- If the sauce is thicker than desired, stir in a splash of milk.
- Serve immediately with additional Parmesan and red pepper flakes, if desired.
Notes
Approximate Nutrition Information
Per serving, based on 6 servings:- Calories: 700
- Protein: 40 grams
- Carbohydrates: 39 grams
- Fat: 42 grams
- Saturated Fat: 22 grams
- Fiber: 3 grams
- Sugar: 5 grams
- Sodium: 780 milligrams
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?–Yes. Boneless, skinless chicken thighs can be cut into bite-size pieces and used in place of the chicken breasts. Check that they reach an internal temperature of 165°F before serving.
Do I need to cook the orzo first?–No. The dry orzo cooks directly in the chicken broth and heavy cream while the dish is tightly covered in the oven.
Can I use a different type of pasta?–I recommend using orzo because this recipe’s liquid amount and baking time were developed specifically for it. A larger pasta shape may not cook evenly with the same amount of liquid.
Why does the baking dish need to be tightly covered?–The foil traps the steam needed to cook the orzo. If too much steam escapes, the liquid may evaporate before the pasta becomes tender.
Can I use only sun-dried tomatoes or only cherry tomatoes?–Yes, but using both provides the best balance. Cherry tomatoes add freshness and moisture, while sun-dried tomatoes add concentrated tomato flavor.
Can I substitute half-and-half for the heavy cream?–Heavy cream produces the richest and most reliable sauce. Half-and-half may work, but the finished sauce will be thinner and may be more likely to separate.
What can I use instead of Herbes de Provence?–Italian seasoning is the easiest substitute. The flavor will be slightly different, but it will still pair well with the garlic, tomatoes, chicken, and Boursin.
Why did my orzo turn out too thick?–Orzo continues absorbing liquid after it finishes cooking. Stir in a splash of milk or chicken broth until the sauce reaches the consistency you prefer.
Is this recipe spicy?–No. The casserole itself is mild. Red pepper flakes can be added to individual servings for a little heat.
