Dinner

Boursin Orzo Bake with Chicken and Veggies Recipe

Bylina Carter November 22, 2025November 22, 2025

Introduction

This Boursin Orzo Bake with Chicken and Veggies is a creamy, flavorful one-pan meal that’s both comforting and easy to prepare. With tender chicken, vibrant vegetables, and rich Boursin cheese, it’s a perfect dish for weeknight dinners or casual gatherings.

A white plate holds a layered dish starting with a base of small, pale yellow pasta mixed with green spinach, orange squash cubes, and halved red cherry tomatoes. On top of the pasta are two thick slices of grilled chicken breast, light brown with grill marks and a slightly charred texture. Small white cheese dollops and finely grated cheese are scattered over the pasta, adding texture. A sprig of thyme rests on the chicken, with a fresh green basil leaf placed nearby. The background is a white marbled texture with a fork and knife beside the plate, and some fresh herbs and a small bowl of salt and pepper visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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, season with salt and pepper, and cook until browned. Remove the chicken from the pan and set aside.
Step 2: In the same pan, add the minced garlic and toast for about 30 seconds until fragrant. Stir in the uncooked orzo and toast for 1 minute. Pour in the chicken broth and bring to a simmer. Add the diced zucchini and halved cherry tomatoes, then place the Boursin cheese in the center of the pan.
Step 3: Return the browned chicken to the dish and gently mix slightly. Cover the skillet or dish with foil and bake for 20 minutes. After baking, uncover and stir in the baby spinach and Parmesan cheese if using. Bake uncovered for an additional 5 to 10 minutes, until the orzo is tender and the dish is creamy. Garnish with fresh basil or parsley before serving.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes when toasting the garlic and orzo.
Swap zucchini for yellow squash or add mushrooms for variety.
Use vegetable broth instead of chicken broth for a vegetarian version, and substitute chicken with firm tofu or extra veggies.

If you don’t have Boursin cheese, cream cheese mixed with fresh herbs can be a good alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop over low heat, adding a splash of broth or water to loosen the sauce as needed.

How to Serve

A white plate holds a colorful dish with three main layers. The bottom layer is a mix of small pasta, vibrant green spinach, orange pumpkin cubes, and red cherry tomato halves, all coated lightly in a creamy sauce. The middle layer is sprinkled with crumbled white cheese and grated cheese, adding texture. On top, three pieces of browned, grilled chicken breast are neatly placed, garnished with a sprig of fresh thyme and a few green basil leaves. The background shows a white marbled surface with a fork and knife set to the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to thaw the chicken completely before cooking to ensure even browning and proper cooking throughout the dish.

Is it possible to make this dish ahead of time?

You can prep the ingredients and even cook the chicken and garlic-orzo base in advance. Assemble and bake when ready to eat for the best texture and flavor.