This Orzu Bursan with Chicken is the kind of dinner that became a fast favorite in my kitchen the first time I cooked it. I discovered this combination on a busy week when I wanted something creamy and comforting but without the fuss of a long simmer or multiple pots. The mix of garlic-herb Boursin cheese melting into toasted orzo, juicy cherry tomatoes, tender zucchini and perfectly browned chicken creates a textured, flavorful dish that always disappears quickly at our table. The cheese gives the orzo a silky finish while the vegetables add brightness and bite.

I began making this when my schedule was full of after-school activities and evening meetings, and it proved to be a reliable crowd-pleaser that reheated beautifully. The contrast of the slightly toasted orzo edges with the creamy center and the pops of herb and tomato make every forkful interesting. It’s adaptable, too: swap the protein, add more seasonal veg, or cradle a handful of greens at the end for a fresher finish. It’s become our go-to for casual dinners, potlucks and nights when I want comfort without heavy work in the kitchen.

Ingredients

• Boneless, skinless chicken: I use 1 pound of chicken breast or thighs, trimmed and diced into bite-sized pieces. Thighs stay juicier, breasts cook leaner; both work well. If you buy pre-cut chicken, choose a name-brand with consistent trimming for even cooking.
• Olive oil: 1 tablespoon of extra virgin olive oil gives a light, savory base. Use a neutral oil if you prefer, but olive oil adds a subtle fruitiness that complements the Boursin.
• Garlic: Two cloves, finely minced. Fresh garlic is important here because it flavors both the orzo and the cheese as they meld in the oven.
• Orzo: 1 cup of uncooked orzo. Choose a traditional wheat orzo unless you need a gluten-free option; it toasts quickly and absorbs the broth for a creamy interior.
• Chicken broth: 2 1/4 cups. Use low-sodium broth so you can control seasoning, especially since the Boursin adds salt and herbs.
• Boursin garlic & herb cheese: One 5.2 ounce package. This is the flavor core: creamy, garlicky, herby and melting into the orzo to create a silky finish.
• Cherry tomatoes and zucchini: 1 cup cherry tomatoes halved and 1 medium zucchini diced. They add freshness, color and a light sweetness when baked.
• Baby spinach: 1 cup added at the end so it wilts without overcooking, giving a bright green lift.
• Parmesan: 1/4 cup grated, optional. Sprinkle at the end for a nutty, savory finish if you like extra umami.
• Herbs and seasoning: Salt and pepper to taste and fresh basil or parsley for garnish. These final additions make the dish pop at the table.

Instructions

Preheat and prepare: Preheat the oven to 375 degrees F. Use a large oven-safe skillet or a baking dish that will hold the orzo and liquid comfortably without overflowing. Preheating the oven ensures the orzo starts cooking immediately once covered and prevents uneven texture. Brown the chicken: Warm 1 tablespoon of olive oil over medium heat. Add the diced chicken seasoned with salt and pepper and cook until the pieces are golden on the edges and nearly cooked through, about 4 to 6 minutes depending on size. Remove the chicken and set aside; this step creates fond in the pan that boosts flavor. Toast the aromatics and orzo: In the same pan, add the minced garlic and toast for about 30 seconds until fragrant but not browned. Add the uncooked orzo and stir constantly for about 1 minute to lightly toast the pasta. Toasting deepens the nutty flavor and helps the orzo hold texture during baking. Add liquid 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 are distributed evenly. This brief simmer hydrates the orzo before baking and prevents the vegetables from overcooking in the oven. Nestle in the cheese and chicken: Place the Boursin cheese in the center of the skillet and return the browned chicken pieces to the pan, stirring lightly so the cheese remains in a pocket. The cheese will melt into the broth and orzo while baking for a rich, even creaminess. Bake covered: Cover the skillet tightly with foil and bake in the preheated oven for 20 minutes. Covering creates a steam bath that finishes cooking the orzo evenly without drying the top. Finish uncovered: Remove foil, stir in 1 cup of baby spinach and 1/4 cup grated Parmesan if using. Return uncovered to the oven and bake another 5 to 10 minutes, until the orzo is tender and the mixture is creamy. Let rest 3 minutes before serving so the sauce thickens slightly.

Storage Tips

Cool the skillet to room temperature for no more than an hour before refrigerating. Transfer leftovers into shallow airtight containers to cool evenly; refrigerate for up to three days. For longer storage, portion into freezer-safe containers and freeze for up to two months. Reheat gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce, or microwave in 30 second bursts, stirring between intervals. Avoid overcooking during reheating which can make orzo gummy; add fresh herbs after warming.

Ingredient Substitutions

If you do not have Boursin, substitute 4 ounces cream cheese blended with 1 tablespoon minced garlic and 1 tablespoon chopped fresh parsley or chives; finish with 2 tablespoons grated Parmesan for depth. Use shrimp or cubed tofu instead of chicken—shrimp should be added in the final 10 minutes of baking. For a gluten-free version choose a gluten-free orzo or small rice-shaped pasta and increase the liquid slightly if needed. Swap baby spinach with kale, but blanch it first to reduce bitterness.

Serving Suggestions

Serve straight from the skillet for a rustic presentation, garnished with torn basil or parsley and an extra sprinkle of Parmesan. Pair with a crisp green salad dressed in lemon vinaigrette to cut through the cheese, or serve with roasted asparagus for a spring meal. For a heartier plate, offer crusty bread to mop up the creamy sauce. For potlucks, transfer to a warmed casserole dish and garnish with microgreens or lemon zest for brightness.

Cultural Background

This dish blends Mediterranean influences—garlic, olive oil, tomatoes and fresh herbs—with a French-style herbed cheese in Boursin. Orzo itself is widely used in Mediterranean and Middle Eastern kitchens and provides a pasta-like creaminess similar to risotto when cooked in broth. The technique of toasting grains briefly before simmering is a classic method to build nutty flavor and keep texture intact. Combining a soft cheese into a grain dish is a familiar practice across European cuisines and here it creates a rich, approachable comfort plate.

Seasonal Adaptations

In summer, boost the tomato count and fold in roasted red peppers for more color. In autumn, swap zucchini for diced butternut squash and add sage for warmth; you might brown the squash first. Winter calls for heartier greens like kale and a splash of lemon to brighten. For spring, use peas and asparagus tips and finish with mint or dill for a fresher profile. Small changes in vegetables and herbs adapt the basic method to seasons while keeping the core technique intact.

Meal Prep Tips

For weekly meal prep, cook the orzo and chicken as directed but stop before adding spinach; portion into single-serve containers and refrigerate. Add fresh greens when reheating to retain their texture. If you assemble ahead, store the assembled but uncooked pan covered and refrigerated for up to 24 hours, then bake straight from cold, adding 5 minutes to the covered baking time. Use shallow containers for faster, safer cooling and reheat with a tablespoon of water or broth per portion to refresh the sauce.

This recipe is an invitation to make it your own: change the protein, tweak the herbs, or add a squeeze of lemon at the end. It’s simple, forgiving and reliably delicious—perfect for busy nights when you still want something a little special.