Boursin Orzo Chicken Veggie (Printable version)

Creamy orzo layered with chicken, colorful vegetables, and rich Boursin cheese baked to golden perfection.

# What you need:

→ Pasta and Broth

01 - 1.5 cups orzo pasta
02 - 3 cups chicken broth

→ Chicken

03 - 2 boneless, skinless chicken breasts, cut into strips
04 - 1 teaspoon salt
05 - 0.5 teaspoon black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon dried Italian seasoning
08 - 2 tablespoons olive oil

→ Vegetables

09 - 1 zucchini, sliced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 3 cloves garlic, minced

→ Cheese and Garnish

13 - 5.2 ounces Boursin garlic and herb cheese
14 - Fresh parsley, chopped for garnish

# Steps to follow:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken strips with salt, black pepper, paprika, and dried Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Brown the seasoned chicken strips until golden, approximately 4-5 minutes. Transfer to a plate.
04 - In the same skillet, sauté minced garlic, zucchini, red bell pepper, and yellow bell pepper for 3-4 minutes until tender-crisp.
05 - In the prepared baking dish, combine orzo, sautéed vegetables, browned chicken, chicken broth, and Boursin cheese. Stir gently to distribute cheese evenly.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10-15 minutes until orzo is creamy and lightly golden on top.
08 - Let rest for 5 minutes. Garnish with chopped fresh parsley and serve warm.

# Expert tips:

01 -
  • One-Pan Simplicity: Most of the magic happens right in the baking dish.
  • Creamy Texture: The Boursin cheese creates a rich, velvety sauce without needing heavy cream.
  • Nutritious and Vibrant: Packed with fresh zucchini and colorful bell peppers for a balanced meal.
  • Easy Prep: Takes just 20 minutes to prepare before the oven takes over.
02 -
  • If the orzo appears too dry before the final 10–15 minutes of baking, stir in an additional 1/2 cup of chicken broth.
  • Don't skip the 5-minute resting period after baking; it allows the creamy sauce to set and thicken perfectly.
  • Browning the chicken first is key to locking in flavor and getting that appetizing golden color.
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