One Pan Creamy Tomato Chicken Boursin Orzo

5 from 8 votes

One Pan Creamy Tomato Chicken Boursin Orzo

An easy weeknight dinner made with juicy chicken thighs, cherry tomatoes, spinach, and creamy Boursin cheese. Everything cooks in one pan, including the orzo, for a rich and flavorful meal with minimal cleanup.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Italian

Keyword: Cheese, Chicken, One Pot, Orzo, Spinach, Tomato

Servings:

Author: Carolyn Stilwell

Ingredients

Chicken Ingredients

1½ pounds Boneless Skinless Chicken Thighs cut into 1-inch pieces
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Kosher Salt
½ teaspoon Black Pepper
¾ teaspoon Italian Seasoning
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Red Pepper Flakes

Orzo Ingredients

1 medium Shallot minced
4 cloves Garlic minced
¼ cup Dry White Wine
1 cup Orzo Pasta uncooked
2 tablespoons Tomato Paste
10 ounces Cherry Tomatoes
2 cups Chicken Broth
Kosher Salt & Black Pepper to taste
2.6 ounces Garlic & Herbs Boursin Cheese (about ½ package)
2 cups Baby Spinach
¼ cup Parmesan Cheese freshly grated (for serving)

US Customary - Metric

Instructions

Marinate the chicken: In a large bowl, combine the chicken, olive oil, lemon juice, salt, pepper, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Set aside while you prepare the remaining ingredients.
Cook the chicken: Heat a large sauté pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 8–10 minutes. Transfer to a plate.
Cook the aromatics: Reduce heat to medium. In the same pan, add the shallot and garlic and cook for 1 minute. Pour in the wine and scrape up any browned bits from the pan. Cook until the liquid has mostly evaporated, about 2 minutes.
Toast the orzo: Stir in the orzo and tomato paste. Cook for 1–2 minutes, stirring frequently.
Simmer: Add the cherry tomatoes and chicken broth. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the orzo is tender, about 12–15 minutes. Add additional broth as needed if the orzo absorbs the liquid too quickly.
Finish: Reduce heat to low. Stir in the Boursin cheese until melted and creamy. Add the chicken and spinach and stir until the spinach wilts and everything is well combined.
Serve: Top with freshly grated Parmesan cheese and serve immediately.

Notes

Chicken: Boneless, skinless chicken breasts can be used instead of chicken thighs. Cook just until they reach 165°F.
Wine: Chicken broth or water can be substituted for the white wine.
Tomatoes: Cherry tomatoes or grape tomatoes both work well.
Boursin: Garlic & Fine Herbs Boursin is my favorite, but Shallot & Chive Boursin also works well.
Spinach: A spinach and arugula blend can be used in place of the baby spinach.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating if needed.

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