There’s something about a one-pot meal that just feels right on a busy weeknight. This One Pot Chicken Orzo Boursin is exactly that kind of dinner—creamy, comforting, and full of flavor without demanding all your attention. It’s the kind of dish that makes you want to pull up a chair and linger a bit longer, even if your mind is already racing through tomorrow’s to-do list.

I remember the first time I made this, the garlic and herbs filled the kitchen in a way that made me pause, halfway through stirring. The chicken browned just right, and the soft orzo soaked up all those cozy flavors. I think I got distracted by a text mid-stir—maybe that’s why I didn’t quite catch the exact moment it turned perfectly creamy. But that’s the charm: it’s forgiving, and the results are always worth it. I ended up scraping the skillet clean, no fancy plating needed.

All-in-one cooking means less cleanup and more time to relax after dinner.
The Boursin cheese melts into a silky sauce that’s rich but never heavy—it’s simple—and that’s kind of the point.
Comforting flavors with a hint of herbs and just a touch of heat from the red pepper flakes.
It’s easy to tweak—whether you want it a little cheesier or with extra veggies, this recipe rolls with it.

If you’re worried about it being too rich or complicated, don’t be. It’s surprisingly straightforward, and the balance of creamy and savory hits just right every time.

One Pot Chicken Orzo Boursin

Print Recipe

A creamy and comforting one-pot meal featuring tender chicken, orzo pasta, and rich Boursin cheese, all cooked together for an easy and flavorful dinner.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups low-sodium chicken broth
4 ounces Boursin cheese (garlic and herb flavor), softened
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the orzo pasta to the skillet and stir to coat with the oil and onion mixture.
Pour in the chicken broth, then add dried thyme, dried oregano, crushed red pepper flakes, and a pinch of salt and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine.
Add the softened Boursin cheese and grated Parmesan cheese to the skillet. Stir until the cheeses are fully melted and the mixture is creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and sprinkle with chopped fresh parsley before serving.

Cooking this in a deep skillet or Dutch oven makes the whole process smooth. I usually serve it with a simple green salad or some crusty bread to soak up any leftover sauce. Sometimes I toss in spinach or mushrooms just before adding the cheese, though I haven’t tested all the veggie combos yet—it always feels like the kitchen’s little experiment. For a lighter touch, swapping half the cheese for a bit more broth works fine, too.

FAQ

Can I use other cheeses instead of Boursin? You can, but Boursin’s creamy texture and herbiness are kind of key to the flavor here. Cream cheese or ricotta will change the vibe but still be tasty.

Is orzo the only pasta that works? Orzo is great because it cooks quickly and absorbs flavors well, but small pastas like acini di pepe or even couscous could work if you keep an eye on cooking times.

How long does this keep? Leftovers keep well in the fridge for about 3 days. Reheat gently with a splash of broth to bring back the creaminess.

Once you try this, it might just become your go-to for those nights when you want something cozy without fuss. Don’t just save this recipe—try it tonight and see how easy comfort food can be.