Some nights, the clock races ahead and the idea of a complicated dinner feels like a distant dream. That’s when I turn to this One Pot Chicken Orzo Boursin—a dish that somehow melts together simplicity with indulgence in the best way. It’s comforting, but not heavy, filling without being fussy. And the creamy texture? It’s like a hug that you can eat.

I remember the first time I tried this recipe, I was halfway through chopping onions when the phone rang, and I totally lost track of time. The onions got a little more caramelized than planned, but honestly, that just added a tiny bit of sweetness to the dish. The house filled with the smell of garlic and herbs, and by the time the spinach wilted in, I was ready to dig right in—even if the kitchen wasn’t perfectly tidy. This meal has that relaxed, unpretentious vibe that makes weeknight cooking feel less like a chore.

Why You’ll Love It

All cooked in one pot, which means fewer dishes and less stress after dinner.
The creamy Boursin cheese adds a unique, rich flavor that’s different from your usual weeknight meals.
It balances comfort and nutrition with tender chicken, fresh spinach, and a cozy pasta base.
It’s simple—and that’s kind of the point. No complicated steps or fancy tools needed.

Even if you’re not used to cooking with Boursin, this recipe welcomes you in gently. It’s forgiving, and it’s okay if you stir a little too much or forget to check the orzo once or twice.

One Pot Chicken Orzo Boursin

Print Recipe

A creamy, flavorful one-pot meal featuring tender chicken, orzo pasta, and Boursin cheese, perfect for an easy weeknight 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 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
3 cups low-sodium chicken broth
4 ounces Boursin garlic and herb cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
2 cups fresh baby spinach, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove 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, onion, and garlic mixture.
Pour in the chicken broth, then add the dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and cover. 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 in the Boursin cheese and grated Parmesan cheese until melted and creamy.
Add the chopped spinach and cook for an additional 2 minutes until wilted and incorporated.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with extra Parmesan cheese if desired.

Kitchen Notes

You don’t need anything fancy to pull this together—a good sturdy skillet or a Dutch oven will do just fine. When serving, I like to add a little extra Parmesan on top, sometimes alongside a crisp green salad or roasted veggies to round out the meal. If you want to switch it up, you could swap out the chicken for turkey or even a firm white fish, though I haven’t tested those myself. For some extra color and texture, stirring in sun-dried tomatoes or toasted pine nuts could work, but I’d keep the herbs simple to let the cheese shine.

FAQ

Can I use a different cheese instead of Boursin?
Sure, though Boursin’s creamy texture and herb flavor make this dish special. Soft cheeses like cream cheese plus fresh herbs could be a decent substitute.

Is this freezer-friendly?
Leftovers keep well in the fridge for a few days, but the texture of the spinach and cheese might change if frozen. I usually reheat gently and add a splash of broth to bring it back to life.

Can I add more veggies?
Absolutely! I’ve tossed in mushrooms or zucchini before, but I tend to add them early in the process to let them soften.

Give this cozy, creamy chicken and orzo dish a try next time you want something hearty without the hassle. You might just find yourself reaching for it on those busy nights more often than you’d expect.