Boursin Orzo with Chicken

Boursin Orzo with Chicken is a quick and creamy one-pot meal made with orzo pasta, rotisserie chicken, baby spinach, and melty Boursin cheese. It’s ready in about 30 minutes and makes a cozy, satisfying dinner with minimal effort.

If you’re into creamy one-pot meals like this, you might also love my Creamy Chicken and Rice , or if you’re in the mood for something a little more indulgent, definitely try my Marry Me Chicken Pasta Recipe next. That sauce is no joke.

One Pot Boursin Orzo with Chicken

I’ve been on a serious Boursin kick lately, and this orzo dish is one of the easiest ways to use it. The cheese melts right into the pasta, so you get this super creamy, garlicky sauce without needing a bunch of ingredients. I usually just shred up some rotisserie chicken and toss in a handful of spinach to keep it simple.

Minimal prep, one pot, and it reheats like a dream honestly, just a solid go-to for busy nights.

Why You’ll Love This Boursin Orzo with Chicken

• It’s a one-pot wonder. Everything comes together in a single pot — less cleanup, more flavor.
• Creamy without heavy cream. Thanks to the Boursin, you get all that rich, velvety texture without needing cream or flour.
• Rotisserie chicken shortcut. Using pre-cooked chicken saves time and adds protein with zero extra effort.
• Total weeknight hero. Done in about 30 minutes, and the leftovers (if you have any) reheat beautifully.

Ingredients Needed For Boursin Orzo with Chicken

Here’s a quick look at what makes this dish so good:

• Olive oil and butter – A mix of both adds flavor and helps sauté the aromatics.
• Onion and garlic – I love using a sweet Vidalia onion here, but yellow works great too. Fresh minced garlic gives the best flavor.
• Orzo – A tiny pasta that looks like rice. It cooks fast and soaks up the sauce beautifully.
• Chicken broth – Adds savory depth as the orzo simmers.
• Boursin cheese – I use the Garlic and Fine Herbs variety. It’s soft, creamy, herby, and melts like magic.
• Cooked chicken – Shredded rotisserie chicken keeps things fast and easy.
• Spinach – It adds freshness and a pop of color. It wilts right into the hot orzo.

How I Make Boursin Orzo with Chicken

This is a quick overview of how I make Boursin Orzo with Chicken, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.

This one comes together in about 30 minutes, and it’s mostly hands-off once the orzo starts simmering. I like to have everything chopped and measured before I start because it moves pretty fast once you’re in it.

First, I sauté the onion and toast the orzo.

I heat a mix of olive oil and butter in a medium saucepan — the butter gives it flavor, and the olive oil keeps it from burning. Then I add finely chopped onion (I love using Vidalia for the natural sweetness) and let it soften for a few minutes. Once the onion is translucent, I toss in minced garlic and dry orzo. I always toast the orzo for a couple of minutes — it gives it a little nuttiness and keeps it from turning too soft later.

I add the chicken broth and give everything a good stir. Then I let it gently simmer, uncovered, for about 10 minutes. I stir every couple of minutes so the orzo doesn’t stick to the bottom. It should be just tender and still a little saucy not completely dry when it’s ready for the cheese.

I use the Garlic and Fine Herbs Boursin, and I just plop the whole round right into the pot. As I stir, it melts into the orzo and makes this velvety, creamy sauce that’s packed with flavor. If it ever looks too thick, I just splash in a little more broth.

Now it’s time for the chicken and spinach.

Once the cheese is fully mixed in, I take the pot off the heat and stir in the cooked shredded chicken and fresh baby spinach. I just use rotisserie chicken to keep things simple. I cover the pot and let it sit for about 5 minutes , the spinach wilts perfectly from the residual heat, and the chicken warms through without drying out.

Season and serve.

I give it a taste and usually add a pinch of salt and some freshly cracked pepper. Then it’s ready to go. Sometimes I sprinkle a little extra Boursin on top if I have some left — totally optional, but really good.

What to Serve with Boursin Orzo with Chicken

This dish is rich and satisfying on its own, but it pairs really well with a crisp green salad or some roasted veggies. Garlic bread or a warm baguette on the side never hurts, either.

• Buttery Garlic Bread in Air Fryer
• Garlic Parmesan Focaccia Bread
• Frozen Broccoli in Air Fryer
• Crispy Air Fryer Brussels Sprouts

Storing and Freezing Boursin Orzo with Chicken

Leftovers can be stored in an airtight container in the fridge for up to 4 days. The orzo will continue to soak up the sauce, so add a splash of broth or water when reheating to bring back the creaminess. This dish is best fresh, and I don’t recommend freezing it — the texture of the cheese sauce and spinach can change too much after thawing.

How to Reheat Boursin Orzo with Chicken

Reheat gently on the stovetop or in the microwave with a splash of broth or water. Stir often to help loosen the sauce. Avoid high heat, which can cause the cheese to separate.

Recipe Variations and Substitutions

• Not into chicken? No problem — you can skip it or swap in some sautéed mushrooms for a cozy vegetarian version.
• Need a little heat? Add a pinch of red pepper flakes or cayenne. Totally optional, but so good if you like a kick.
• Want more greens? I’ve made this with arugula and even chopped kale. Just toss in whatever you’ve got on hand.
• Switch up the Boursin: I used the Garlic and Fine Herbs one here, but the Shallot & Chive or Cracked Black Pepper flavors are also amazing.

FAQs About Boursin Orzo with Chicken

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