This Orzu Bursan with Chicken is the sort of dish that quietly becomes a weeknight legend in your kitchen. I first put this together on a rainy Sunday when the refrigerator held a lonely package of Boursin, a handful of cherry tomatoes, and some diced chicken left from a weekend roast. The cheese melted into the orzo and broth to make a silky, herb-forward sauce while the browned chicken gave the dish weight and warmth. Within minutes the whole house smelled like rustic comfort, and by the time it hit the table everyone wanted the recipe.

What makes this dish special is the marriage of textures: the tender, slightly caramelized chicken pieces, toothsome orzo that soaks up the herby creaminess of Boursin, and bursts of juicy tomato and tender zucchini. It’s fast enough for a busy evening, but rich and composed enough to serve when guests swing by. I love that it’s flexible—switch the protein, add greens, or swap cheeses—and it always lands as a satisfying, cozy meal.

Ingredients

• Chicken: 1 lb boneless, skinless chicken breast or thighs, diced. Thighs hold more moisture and brown beautifully; if you use breasts, take care not to overcook to keep them tender.
• Fat & Seasoning: 1 tbsp olive oil, plus salt and pepper to taste. Use a good extra-virgin olive oil for flavor; season generously when browning to build savory depth.
• Aromatics: 2 cloves garlic, minced. Fresh garlic toasted briefly unlocks its sweet, mellow aroma—avoid burning for bitter notes.
• Orzo: 1 cup uncooked orzo. This rice-shaped pasta gives a risotto-like bite without constant stirring; choose a standard semolina orzo for the best texture.
• Liquid: 2 1/4 cups chicken broth. Homemade or a low-sodium boxed broth works; the orzo will absorb most of this, so the broth quality affects final flavor.
• Boursin Cheese: 1 (5.2 oz) package Boursin garlic & herb. This soft, spreadable cheese melts into a silky sauce and is the star flavor—available at most grocery stores in the cheese section.
• Vegetables: 1 cup cherry tomatoes, halved; 1 zucchini, diced; 1 cup baby spinach. Tomatoes add acidity, zucchini gives body, and spinach adds leafy freshness at the end.
• Finishing: 1/4 cup grated Parmesan cheese (optional) and fresh basil or parsley for garnish. Parmesan deepens umami; herbs brighten the finished plate.

Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C). Have all ingredients measured and ready: dice the chicken, halve the tomatoes, dice the zucchini, and mince the garlic. Using mise en place shortens cook time and prevents overcooking the pasta. Brown the Chicken: In a large oven-safe skillet or 9x13 baking dish, heat 1 tablespoon olive oil over medium heat until shimmering. Add the diced chicken in an even layer, season with salt and pepper, and cook 3–4 minutes per side until golden brown but not fully cooked through. Remove to a plate and set aside; the browned bits left behind are flavor for the orzo. Toast the Aromatics and Orzo: In the same pan, add the minced garlic and toast for 30 seconds until fragrant—don’t let it brown. Add 1 cup dry orzo and stir for about 1 minute so the orzo picks up the nutty, toasted flavor from the pan. Add Broth and Vegetables: Pour in 2 1/4 cups chicken broth and bring to a gentle simmer. Stir in the diced zucchini and halved cherry tomatoes so they nestle around the orzo. Simmer 2–3 minutes to start softening the veggies—this ensures they finish tender after baking. Incorporate Boursin and Return Chicken: Make a shallow well in the center of the orzo and place the whole 5.2 oz package of Boursin in the middle; it will melt into the broth as it bakes. Return the browned chicken to the pan and give everything a gentle tuck—don’t overmix. Cover tightly with foil to trap steam. Bake Covered: Place the covered skillet or baking dish in the preheated oven and bake for 20 minutes. The covered bake steams the orzo so it cooks evenly and the cheese melts into a cream sauce. Finish and Serve: Remove foil, stir in 1 cup baby spinach and 1/4 cup grated Parmesan if using. Return to the oven uncovered for another 5–10 minutes until the orzo is tender and the mixture is creamy. Taste and adjust salt and pepper. Garnish with chopped fresh basil or parsley and serve hot.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the fridge before reheating. When reheating from refrigerated, warm gently in a skillet over low heat with 1–2 tablespoons chicken broth to revive creaminess—avoid microwaving on high, which can make the dairy separate. Look for a glossy sauce and fresh herb aroma as signs it’s ready to serve.

Ingredient Substitutions

Swap chicken for cooked shredded rotisserie chicken to shave time, or use sliced Italian sausage for a richer profile (brown first). For dairy-free versions, use a plant-based spreadable garlic-herb cheese and a dairy-free grated topping, but expect a slightly looser sauce. Replace orzo with short-grain rice or gluten-free orzo—if using rice, increase broth by about 1/2 cup and extend covered baking time by 10–12 minutes. If you want more tang, fold in 1–2 teaspoons lemon zest when finishing.

Serving Suggestions

Serve this as a main with a crisp green salad and crusty bread to mop up the sauce. For a lighter pairing, try a simple arugula salad with lemon vinaigrette to cut through the richness. For a heartier meal, plate alongside roasted vegetables or a tray of sautéed mushrooms. Garnish with extra basil leaves, a drizzle of olive oil, and a scattering of toasted pine nuts if you like textural contrast.

Cultural Background

Orzo is a pasta shaped like a grain of rice, commonly used across Mediterranean kitchens where it stars in soups, pilaf-like dishes, and baked casseroles. The use of a creamy, herb-forward cheese like Boursin gives the dish a modern European twist—Boursin itself is a French-style spreadable cheese known for its garlic and herb seasoning. This dish blends Italian pasta tradition with French-inspired cheese and a straightforward American one-pan approach for midweek convenience.

Seasonal Adaptations

In summer, capitalize on peak tomatoes and zucchini; in autumn and winter, swap zucchini for roasted butternut squash and use sun-dried tomatoes for concentrated sweetness. Add seasonal greens—kale in winter, baby arugula in spring—and fold them in at the end. For holiday gatherings, top with toasted almonds or breadcrumbs for crunch and serve in a shallow casserole for family-style sharing.

Meal Prep Tips

To meal prep, cook through Step 4 (add broth and vegetables), then cool, cover, and refrigerate for up to 24 hours. When ready to eat, add the Boursin and chicken, cover with foil, and bake as directed. Portion into individual containers for grab-and-go lunches and include a small container of fresh herbs to add after reheating to retain bright flavor. Use shallow containers for even reheating.

This Orzu Bursan with Chicken is a reliable, adaptable dish that rewards small touches—quality broth, fresh herbs, and careful browning of the chicken. Make it your own by swapping proteins or summer vegetables, and enjoy the happy hum of comfort it brings to the table.