Can I use chicken thighs instead of chicken breasts?

Yep! Boneless, skinless chicken thighs will work in place of the chicken breast. Just make sure you cut them the same way. The cook time will be about the same, but double-check that they reach 165 degrees.

Can I use a different pasta shape?

Orzo is what gives this dish its creamy, risotto-like texture, so it's best to stick with that. If you're in a pinch, a small pasta shape like ditalini or pastina could work, but you're likely going to need to add more liquid and additional cooking time.

What if I can't find Boursin?

Any garlic and herb spreadable cheese will work in a pinch. Look for something similar in the specialty cheese section. You could also use a block of cream cheese plus a little extra garlic and Italian seasoning, though you'll lose some of that herby flavor Boursin brings.

My orzo still seems firm after baking — what do I do?

Ovens vary, so if your orzo isn't quite done, just add another splash of broth, cover it back up, and pop it in for another 5-10 minutes or until the orzo is al dente. Also - get an oven thermometer! This is the best way to ensure that your oven is cooking at the right temp.

Can I make this vegetarian?

Definitely! Swap the chicken for chickpeas or white beans (season them just the same) and use veggie broth instead of chicken broth.

Can I add more vegetables?

Absolutely. Baby spinach, peas, or diced zucchini would all be great additions. Just stir in delicate veggies like spinach at the very end so they don't turn mushy.

Boursin Baked Chicken and Orzo

Baked Chicken and Orzo

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This baked chicken and orzo is a cozy, one-pan dinner made creamy with melted Boursin and Parmesan. Just dump everything in a dish and let the oven do the work.

Author: Kylie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

Units Scale

1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 shallot, finely diced
4 cloves garlic, minced
16 ounces uncooked orzo
32 ounces low-sodium chicken broth, room temperature
1/2 cup heavy cream
4 ounces freshly grated Parmesan
4 cups small broccoli florets
1 package (5.3 oz) Boursin cheese, garlic & fine herbs
zest of 1 lemon
juice of 1/2 lemon
2 tablespoons sliced chives + more for garnish
fresh chopped parsley for garnish

Instructions

HEAT OVEN. Preheat oven to 400 degrees.
COMBINE SEASONINGS. In a small bowl, combine Italian seasoning, salt, pepper, and paprika.
SEASON CHICKEN. Add chicken to a 9×13 baking dish and drizzle with olive oil. Add half the seasoning mixture and toss to coat chicken evenly.
ASSEMBLE CASSEROLE. Add the remaining seasoning mixture, shallot, garlic, orzo, chicken broth, heavy cream, and half the Parmesan cheese. Stir until well combined, and push orzo down so it’s submerged in the broth.
ADD BROCCOLI + BOURSIN. Scatter the broccoli over the top, then nestle the whole block of Boursin right in the center, pressing it down slightly so it’s partly in the liquid.
COVER + BAKE. Cover tightly with foil and bake 45–50 minutes, until the orzo is tender and the chicken reads 165 degrees. The Boursin will be completely soft and melty.
FINISH CASSEROLE. Uncover, add the lemon zest, lemon juice, and chives, and stir everything together. The Boursin will collapse into the orzo and broth, turning the whole dish creamy. Season to taste with salt and pepper.
BROIL. Top with the remaining Parmesan cheese and broil 2–3 minutes until golden.
REST + SERVE. Rest 5 minutes, garnish with fresh chopped parsley and chives, and enjoy.
SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

9×13 white baking dish

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Notes

- 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.

Nutrition

Serving Size: 1/8 of the casserole
Calories: 442
Sugar: 3.9 g
Sodium: 638.7 mg
Fat: 13.8 g
Carbohydrates: 49.3 g
Fiber: 3.9 g
Protein: 29.6 g
Cholesterol: 60.5 mg

Find it online: https://midwestfoodieblog.com/baked-chicken-and-orzo/