Description
A creamy and comforting Boursin orzo bake with chicken and veggies, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 cup uncooked orzo
- 2 1/4 cups chicken broth
- 1 (5.2 oz) package Boursin garlic & herb cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 cup baby spinach
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet or baking dish, heat the olive oil over medium heat.
- Add the diced chicken, seasoning it generously with salt and pepper. Cook until browned on all sides, then remove and set aside.
- In the same pan, add the minced garlic and toast for about 30 seconds.
- Stir in the uncooked orzo and toast for an additional minute.
- Pour in the chicken broth and bring the mixture to a simmer. Mix in the diced zucchini and halved cherry tomatoes.
- Nestle the Boursin cheese in the center of the orzo mixture.
- Return the cooked chicken to the dish, mix slightly, cover with foil, and bake for 20 minutes.
- Uncover and stir in the baby spinach and Parmesan cheese. Bake uncovered for another 5 to 10 minutes until tender and creamy.
- Garnish with fresh basil or parsley before serving hot.
Notes
Let leftovers cool completely before storing in an airtight container. Can be reheated in the oven or microwave.
