Chicken Orzo Bake with Boursin

This one-pan, creamy chicken orzo bake is an easy 35 minute dinner with chicken, spinach and broccoli in a creamy Boursin cheese sauce. All baked in one pan, this is ideal for busy weeknights or for a lazy dinner idea.

While this uses a lot of the same techniques of the viral baked orzo recipes, it switches up the vegetables so you’re getting broccoli instead of tomatoes. For other styles, check out this creamy Boursin salmon pasta, Boursin chicken (without the orzo!), or classic Boursin orzo pasta bake.

Ingredients

• Rotisserie chicken – Use a plain cooked rotisserie chicken like from Whole Foods, Sprouts, or HEB/Central market. You could also substitute this with any leftover baked chicken breast or grilled chicken.
• Boursin cheese – I recommend Boursin Garlic and Herb for best results. But the Shallot and Chive, or Black Pepper Boursin cheese would all be good with this recipe. Get a great deal on a 3 pack of this at Costco! Use the rest for creamy Boursin pasta or Boursin stuffed mushrooms.
• Orzo pasta – Orzo pasta is needed to help the liquid absorb and cook properly, all in one pan. Best pasta brands include Dellalo, Rustichella d’Abruzza, De Cecco, or a high-quality bronze-cut pasta. These are made from semolina flour and tend to cook better without absorbing too much liquid and becoming mushy.
• Veggies – This isn’t the same viral baked orzo pasta with tomatoes and spinach! I went with spinach and broccoli for a twist here, and bonus is that it adds extra greens. The broccoli roasts to perfection with all the other ingredients.
• Broth – Chicken broth, chicken stock, or vegetable broth can all be used. I recommend a homemade rotisserie chicken broth if you want to use the bones from the rotisserie chicken you pick apart for this dish!

Variations

• Vegetables – You can substitute broccoli or part of the broccoli for another vegetable like tomatoes, zucchini, asparagus, or corn. Spinach can also be substituted for chopped kale, although I recommend sautéing it slightly before adding it for the best flavor and texture. This is an orzo bake without tomatoes, but you can add them if you like.
• Extra garlic – I recommend added 3/4 teaspoon of garlic powder to the orzo before baking for an easy flavor boost.
• Gluten free – Use a brown rice orzo for this recipe as it works much better than other types like cassava, which can become thick and gloopy.
• Dairy free – Use dairy free Boursin cheese.
• Migraine diet – This recipe is already HYH diet friendly but you will need to use a homemade broth, Fody, or Gourmend as an option for an onion-free broth.

Storage Recommendations

• Refrigerator – Store in the fridge for 3-5 days in a covered, air-tight container. This baked chicken orzo keeps incredibly well, so is great for meal prep.
• Freezer – Add into a freezer safe bag or container, and freeze for up to 4 months. Defrost overnight in the fridge.
• Make ahead – Place all the ingredients except the broth into an 9×13 baking dish and cover, then place in the fridge. Once you’re ready to cook, pour in the broth, making sure the orzo is mixed in and submerged.
• Reheating – This casserole is best reheated in the oven at 350°F for about 10-15 minutes, covered with foil. Add 2 tablespoons of broth or cream and stir it into the orzo to help retain some moisture. You can also place in a microwave-safe bowl and heat in 30 second intervals till warmed through.

Serving Suggestions

This Boursin chicken and orzo bake is really a full meal in one, but if you want some extra serving suggestions, here’s what I recommend.

• Bibb lettuce salad
• Apple fennel salad
• Bang bang brussels sprouts
• Garlic bread
• Kale crunch salad