Boursin Baked Chicken and Orzo

This easy Boursin baked chicken and orzo is the coziest weeknight dinner ever. It comes together all in one baking dish and is literally a dump-and-bake situation. Creamy orzo is coated in herby Boursin cheese with tender broccoli and juicy chicken throughout. Fresh herbs and a hit of lemon cut the creaminess to balance it into the perfect family dinner recipe!

Boursin makes this magical.

• This baked chicken and orzo could NOT be easier. We are talking season, dump, stir, bake. The oven does all the work, and you’re left with a hearty, satisfying, comforting dinner.
• Melty Boursin, nutty Parmesan, and a squeeze of lemon turn this into the creamiest, coziest orzo you’ve ever made, no constant stirring required.

Here’s what you’ll need.

Here’s how it all comes together.

HEAT OVEN. Preheat your oven to 400 degrees.

COMBINE SEASONINGS. Stir together the Italian seasoning, salt, pepper, and paprika in a small bowl.

SEASON CHICKEN. Add the chicken to a 9×13 baking dish, drizzle with olive oil, then toss with half the seasoning mixture until evenly coated.

ASSEMBLE CASSEROLE. Add the remaining seasoning, shallot, garlic, orzo, chicken broth, heavy cream, and half the Parmesan. Stir well, then press the orzo down so it’s fully submerged in the broth.

ADD BROCCOLI + BOURSIN. Scatter the broccoli over the top and nestle the whole block of Boursin right in the center, pressing it down slightly so it sinks partway into the liquid.

COVER + BAKE. Cover tightly with foil and bake for 45–50 minutes, until the orzo is tender and the chicken hits 165 degrees. The Boursin will be totally soft and melty at this point.

FINISH CASSEROLE. Uncover and stir in the lemon zest, lemon juice, and chives. The Boursin will melt right into the orzo and broth, turning everything glossy and creamy. Taste and adjust the salt and pepper.

BROIL. Sprinkle the remaining Parmesan on top and broil for a few minutes.

REST + SERVE. Let it rest for 5 minutes, then garnish with fresh parsley and chives before digging in.

Things I learned while testing this recipe.

• Skip the lemon if you want. I’ve made it with and without, and it’s delicious either way. This is truly a blueprint recipe, and as long as you keep the ratios the same, you can totally customize it to suit your taste or whatever you’re trying to use up from the fridge.
• Room-temperature broth will help the casserole cook more evenly. If you’re using broth from the fridge, let it sit out and come to room temp before adding it to the dish.
• Be sure the orzo is nestled into the broth. Any pasta poking above the broth line will turn dry and chewy instead of tender.
• Freshly grated Parmesan is my favorite for this recipe. The pre-shredded stuff is coated in anti-caking agents that keep it from melting as smoothly into the sauce.
• If your broccoli florets are on the larger side, chop them down a bit. Smaller pieces cook more evenly under foil and mix into the orzo instead of sitting on top.

Questions you might have.

Here’s what I’d serve with this baked chicken.

• marinated white beans and burrata salad
• Caesar kale chickpea salad
• orange, mint, pistachio goat cheese appetizer
• simple house salad with homemade ranch
• easy roasted beet and feta salad

Just in case you have leftovers.

• STORING: Let the orzo cool completely, then transfer it to an airtight container and store in the fridge for up to 4 days. The orzo will continue to soak up liquid as it sits, so don’t be surprised if it thickens up quite a bit.
• REHEATING: Warm leftovers in a large sauté pan over medium-low heat, splashing in a little extra chicken broth or milk to loosen things back up. You can also microwave individual portions in 30-second intervals, stirring in between, until heated through. Season to taste before serving.

Try these easy chicken recipes next!