Description
This One Pan Creamy Tomato Chicken Boursin Orzo Recipe is a flavorful and comforting dish featuring tender marinated chicken thighs, rich Boursin cheese, and velvety orzo pasta cooked in a savory tomato broth with fresh spinach and cherry tomatoes. Perfect for a quick yet impressive weeknight dinner, all prepared in a single pan for easy cleanup.
Ingredients
Scale
Chicken Ingredients:
- 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1 inch pieces
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 3/4 teaspoon Italian Seasoning
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Red Pepper Flakes
Orzo Ingredients:
- 1 Shallot, minced
- 4 cloves Garlic, minced
- 1/4 cup Dry White Wine (or water/broth)
- 1 cup Orzo Pasta, uncooked
- 2 tablespoon Tomato Paste
- 10 oz Cherry Tomatoes
- 2 cups Chicken Broth (add more as needed)
- Kosher Salt & Black Pepper, to taste
- 2.6 oz Garlic & Herbs Boursin Cheese (half a package)
- 2 cups Baby Spinach (or Spinach & Arugula mix)
- 1/4 cup Parmesan Cheese, optional for serving
Instructions
- Marinate the Chicken: In a large bowl, combine chicken thigh pieces with olive oil, lemon juice, kosher salt, black pepper, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Mix well and let it marinate for about 15 minutes while you prepare other ingredients.
- Cook the Chicken: Heat a large high-rimmed pan over medium-high heat and add a drizzle of olive oil. Add the marinated chicken pieces and cook for about 5 minutes on each side. Continue tossing the chicken for a few more minutes until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Sauté Aromatics: Using the same pan over medium heat, add the minced shallot and garlic. Cook for 1 minute stirring constantly until fragrant. Deglaze the pan with dry white wine (or water/broth), scraping up any browned bits from the bottom with a wooden spoon. Cook for 2 minutes until the liquid slightly reduces.
- Toast the Orzo: Add the uncooked orzo pasta and tomato paste to the pan. Stir to combine everything and toast the orzo for about 2 minutes to enhance its flavor.
- Cook Orzo with Tomatoes and Broth: Add cherry tomatoes and chicken broth to the pan. Season with kosher salt and black pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Stir frequently to prevent the orzo from sticking to the bottom. Cook for about 15 minutes or until the orzo is tender. Add extra broth if needed during cooking.
- Finish the Dish: Once the orzo is cooked, lower the heat to low. Stir in the Boursin cheese until melted and creamy. Return the cooked chicken to the pan and combine everything well. Add the baby spinach and stir until the greens are wilted.
- Serve: Serve the creamy tomato chicken orzo immediately, topped with freshly grated Parmesan cheese if desired.
Notes
- For a lighter option, substitute chicken thighs with boneless skinless chicken breasts.
- If you prefer a non-alcoholic version, replace dry white wine with additional chicken broth or water.
- Keep the heat low when melting the Boursin cheese to avoid curdling.
- Make sure to stir frequently when cooking orzo to prevent it from sticking.
- You can add extra vegetables like mushrooms or bell peppers for added texture and flavor.
- Leftovers reheat well in a skillet over low heat with a splash of broth to restore creaminess.
