Baked Boursin Chicken & Orzo with Broccoli Recipe
A no-fuss, weeknight dinner made with juicy chicken, tender orzo, and broccoli baked together in a creamy Boursin cheese sauce. It’s budget-friendly, great for meal prep, and perfect for those busy nights when you want something delicious fast!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: one pan recipes, chicken and pasta, chicken dinner, easy recipes, meal prep dishes, busy dinners
- Method: oven
- Cuisine: one pan recipes, chicken and pasta, chicken dinner, easy recipes, meal prep dishes, busy dinners, comfort food
Ingredients
- 2 cups orzo, uncooked
- 1 1/2 cup broccoli florets, fresh
- 1 1/2 Tablespoons olive oil
- 3 1/3 cups chicken stock
- 1 Tablespoon Chupacabra Cluckalicious, divided
- 5.3 ounces Boursin, crumbled
- 4 chicken breasts, boneless, skinless, and pounded evenly
- 1/2 cup freshly shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F. To a 9×13″ baking dish, add in the orzo, olive oil, broccoli, 1 1/2 teaspoons of Chupacabra Cluckalicious, and chicken stock.
- Give it a quick stir to incorporate, then add in the Boursin cheese (crumble it up if it’s not already), then give it another quick stir.
- Season both sides of the chicken with the remaining Chupacabra Cluckalicious, then place it in the dish, gently nestling it down into the liquid a bit.
- Cover the dish tightly with aluminum foil and bake for ~40 minutes or until the internal temperature reads 150°F.
- Uncover, stir the orzo, and sprinkle on the Parmesan cheese. Continue baking for another 10-12 minutes until the chicken reads 165°F.
- Remove from the oven, and stir it. There should be liquid left in the pan. Gently stir it in (you can remove the chicken and plate if it’s easier to stir). The orzo will absorb the remaining liquid as it rests for about 5-10 minutes. You do NOT want it to be dry in the pan.
- Plate and enjoy! Store leftovers in the fridge in an airtight container for up to 4 days.