Boursin Chicken Orzo

Boursin Chicken Orzo is the kind of cozy dinner that somehow feels both comforting and a little special. Tender chicken, creamy herb cheese, broccoli, and delicate orzo come together in one baking dish, creating a rich and satisfying meal with very little effort.

The magic happens when the Boursin melts into the broth, turning into a velvety sauce that coats every bite. Meanwhile, the broccoli becomes perfectly tender, adding freshness and color to balance the richness.

This easy baked chicken orzo recipe is perfect for busy weeknights, yet it feels lovely enough to serve when family or friends stop by. Best of all, there’s only one dish to wash afterward. Some dinners just have a way of making everyone linger at the table a little longer.

Recipe Yield: 6 servings

INGREDIENTS

1 lb cooked rotisserie chicken, shredded, about 3 cups
1 1/2 cups uncooked orzo pasta
3 cups broccoli florets, cut into 1-inch pieces
1 (5.2 oz) package Garlic & Fine Herbs Boursin cheese
2 1/2 cups low-sodium chicken broth, plus up to 1/4 cup more if needed
1/2 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup freshly grated Parmesan cheese
1 tbsp chopped fresh chives, for garnish

INSTRUCTIONS

1. Preheat the oven:
Preheat the oven to 425°F. Lightly grease a 9 x 13-inch baking dish with a tight-fitting oven-safe lid.

2. Assemble the casserole:
Add the orzo, broccoli, shredded chicken, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper to the baking dish. Stir until evenly combined and the orzo is mostly submerged. Place the Boursin cheese in the center.

3. Bake covered:
Cover tightly and bake for 30 minutes. Carefully remove the lid, then stir well until the Boursin melts completely and forms a creamy sauce.

4. Check the orzo:
Taste a few pieces of orzo. If they are still noticeably firm, stir in 2–4 tbsp hot broth only if the mixture looks dry. Cover and bake for another 5 minutes.

5. Finish baking:
Sprinkle the Parmesan evenly over the top. Bake uncovered for 5–7 minutes, until the orzo is tender, the sauce is bubbling around the edges, and the top is lightly golden.

6. Rest and serve:
Let the casserole rest for 5–10 minutes, until the sauce thickens slightly. Garnish with fresh chives and serve warm.

Helpful Tips to Perfect This Recipe

• Keep the orzo submerged. Stir the casserole thoroughly before baking so the pasta sits mostly beneath the liquid and cooks evenly.
• Cut the broccoli consistently. Florets around 1 inch become tender without leaving larger pieces undercooked or very small pieces overly soft.
• Adjust only when needed. Orzo brands absorb liquid differently. Add extra hot broth only when the pasta is still firm and the casserole looks dry.
• Be conservative with salt. Boursin, Parmesan, broth, and rotisserie chicken already contribute seasoning, so taste the finished casserole before adding more.
• Do not skip the resting time. The sauce may look slightly loose at first, but the orzo continues absorbing it as the casserole rests.