This Orzu Bursan with Chicken came into my rotation on a busy week when I wanted something comforting yet bright that could be mostly hands off. I discovered this combination the night I opened a forgotten package of Boursin and a bag of orzo in the pantry and decided to build a one pan meal around them. The result felt indulgent but simple, with the garlic and herb cheese melting into a creamy center while the orzo absorbed the savory broth. It quickly became a favorite for nights when I wanted oven-baked warmth and minimal cleanup.

The dish balances textures in a way that always wins household approval. The chicken browns at the start for a caramelized surface then finishes tender in the oven. The orzo blooms to a pillowy bite that contrasts with roasted cherry tomatoes and tender zucchini. Fresh spinach stirred in at the end brightens the whole pan. Every time I serve it there are comments about how restaurant rich it tastes even though it uses pantry staples and takes under an hour from start to finish.

Ingredients

• Boneless chicken: One pound of boneless skinless chicken breast or thighs diced into bite size pieces. Thighs remain juicier but breasts work fine if not overcooked.
• Olive oil: One tablespoon of good quality extra virgin olive oil for browning the chicken and building flavor in the pan.
• Garlic: Two cloves minced to release aromatic oils. Fresh garlic gives the best lift compared to pre minced jars.
• Orzo: One cup of uncooked orzo to create a rice like base that becomes creamy as it absorbs broth in the oven.
• Chicken broth: Two and one quarter cups low sodium chicken broth. Use boxed or homemade for the most control over salt.
• Boursin garlic and herb cheese: One 5.2 ounce package placed in the center of the pan to melt into a rich, herb scented core.
• Vegetables: One cup halved cherry tomatoes and one medium zucchini diced to add brightness and texture when roasted.
• Baby spinach: One cup stirred in at the end for color, mild flavor and a nutritional boost.
• Parmesan cheese: One quarter cup grated optional for finishing and a salty nutty lift.
• Fresh herbs: Basil or parsley for garnish to add freshness and a fragrant finish.
• Salt and pepper: To taste for seasoning during searing and before baking to balance flavors.

Instructions

Preheat and prepare: Preheat oven to 375 degrees Fahrenheit. Dice the chicken into uniform pieces about one inch so they cook evenly. Measure out orzo, broth and prepare vegetables so the workflow is smooth. Sear the chicken: Heat one tablespoon of olive oil in a large oven safe skillet over medium heat. Season the chicken with salt and pepper then add to the pan in a single layer. Brown until golden on most sides about four to six minutes without crowding the pan. Remove chicken to a plate and set aside. Toast garlic and orzo: Reduce heat slightly and add the minced garlic to the same pan. Toast for about thirty seconds until fragrant. Add one cup of orzo and stir constantly for about one minute so the orzo picks up the pan flavors and gains a faint nutty aroma. Add liquid and vegetables: Pour in two and one quarter cups of chicken broth and bring to a gentle simmer. Stir in the diced zucchini and halved cherry tomatoes distributing them evenly. Nestle the unopened or placed Boursin package into the center or place the cheese disc directly on top of the orzo so it will melt in the oven. Return chicken and bake covered: Return the browned chicken to the pan and stir just to combine slightly around the cheese. Cover the skillet with foil or a lid and transfer to the oven. Bake covered for twenty minutes so the orzo absorbs liquid and the cheese begins to melt thoroughly. Finish with greens and cheese: Remove the pan from the oven, uncover and stir in one cup of baby spinach and one quarter cup grated Parmesan if using. Return to the oven uncovered for five to ten minutes more until the orzo is tender and the mixture is creamy. Watch closely at the end to avoid drying out the top. Serve and garnish: Let the pan rest for five minutes to thicken the sauce slightly. Stir gently, adjust seasoning with salt and pepper and garnish with torn fresh basil or parsley then serve hot straight from the skillet for a rustic presentation.

Storage Tips

Allow the pan to cool to near room temperature for no more than two hours then transfer leftovers to an airtight container. Refrigerate for up to three days. To freeze, portion into individual microwave safe containers and freeze flat for up to three months. Reheat gently in a 325 degree Fahrenheit oven covered or microwave on medium power adding a splash of broth to restore creaminess and prevent the orzo from drying out. Avoid reheating repeatedly more than once for best texture and food safety.

Ingredient Substitutions

If you do not have Boursin swap in an equal weight of cream cheese mixed with one teaspoon of garlic powder and one tablespoon of chopped fresh herbs for a similar profile though slightly less creamy. For a dairy free result use a dairy free cream cheese alternative and omit Parmesan. Replace chicken with an equal amount of firm tofu or chickpeas for a vegetarian version and use vegetable broth. Substitute orzo with short grain rice but adjust cooking time and liquid ratios accordingly to avoid undercooked grains.

Serving Suggestions

Serve the skillet family style with crusty bread to mop up the creamy sauce or offer a crisp green salad to balance richness. For a more formal meal plate the orzo with a spoonful of pan juices and top with extra basil chiffonade. Pair with a light white wine such as Pinot Grigio or a medium bodied rosé. For weeknight comfort add a squeeze of lemon or a sprinkle of red pepper flakes for contrast.

Cultural Background

The combination of orzo and creamy cheese has roots in Mediterranean home cooking where small pastas and soft cheeses blend with simple proteins and vegetables. Orzo itself resembles rice and appears in Italian and Greek cooking commonly used in brothy one pot meals. Boursin is a modern French style fresh cheese infused with garlic and herbs that adds a decadent yet approachable twist. Together these elements create a fusion of European pantry items adapted into a cozy American one pan dinner that feels both familiar and slightly elevated.

Seasonal Adaptations

In summer celebrate peak tomatoes and zucchini by roasting them slightly before adding for intensified sweetness. In winter swap zucchini for roasted squash and use sun dried tomatoes for concentrated flavor. Add seasonal greens such as kale in cooler months, sautéed first to soften. For holiday gatherings increase the herb component and finish with toasted pine nuts for a festive crunch.

Meal Prep Tips

To streamline weekday dinners brown chicken and prepare vegetables two days ahead storing them separately in the refrigerator. Measure dry orzo and broth together to speed assembly. For grab and go lunches portion into microwave safe containers and include a small sealed cup of fresh herbs to add after reheating so the dish retains its bright finish. Use shallow containers to cool quickly and maintain quality.

This simple, creamy pan of orzo and chicken rewards small efforts with big flavors. It is versatile enough to become a weekday staple or a crowd pleasing dish for company. Make it your own with herb swaps and vegetable choices and enjoy the warmth it brings to the table.