Boursin Orzo Chicken Veggies (Printable)

Creamy orzo with chicken, colorful vegetables, and melted Boursin cheese baked to flavorful perfection.

# Components:

→ 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

# Method:

01 - Preheat oven to 375°F. Lightly grease a large 9x13-inch baking dish.
02 - Season 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, browned chicken, chicken broth, and Boursin cheese. 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 is creamy and lightly golden on top.
08 - Allow to rest for 5 minutes. Garnish with chopped fresh parsley and serve warm.

# Expert Advice:

01 -
  • It looks fancy enough to impress but comes together in just one hour without any fussy technique.
  • The Boursin does all the heavy lifting—one package transforms orzo and vegetables into something restaurant-quality.
  • Everything cooks in the same dish, which means minimal cleanup and maximum flavor mingling.
02 -
  • Don't skip searing the chicken—that golden exterior isn't just for looks, it adds a savory depth that makes everything taste more intentional.
  • Watch the orzo closely during the final bake; every oven runs differently, and you want creamy not soupy, so start checking around minute 10.
03 -
  • If the mixture looks dry before the final bake, add extra broth in quarter-cup increments; it's easier to add liquid than to fix a dried-out orzo.
  • This reheats beautifully—in fact, it's even creamier the next day because the orzo continues absorbing sauce overnight, so don't hesitate to make it ahead.
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