Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until they are browned on all sides and mostly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside, leaving any drippings in the pan.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
- Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, stirring occasionally, for about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium onion, 2 cloves garlic
- Pour in the chicken broth and milk. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the uncooked orzo pasta, salt, and pepper.1 cup chicken broth, 1 cup milk, 1 cup uncooked orzo pasta, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Reduce the heat to low. Add the softened Boursin cheese to the simmering liquid, stirring gently until it begins to melt and create a creamy sauce. Stir in the grated Parmesan cheese until mostly melted into the sauce.4 ounces Boursin cheese, 1/2 cup grated Parmesan cheese
- Stir in the frozen peas and chopped broccoli florets. Return the partially cooked chicken pieces to the skillet, nestling them into the orzo and vegetable mixture. Ensure everything is submerged in the creamy sauce as much as possible.1 cup frozen peas, 1 cup chopped broccoli florets, 1 pound boneless, skinless chicken breasts or thighs
- Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Once baked, carefully remove the skillet from the oven. Let the Creamy Boursin Orzo Bake With Chicken Veggies rest for 5 minutes before serving. This allows the sauce to thicken further and the flavors to meld. Garnish with fresh chopped parsley, if desired.Fresh parsley
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or oven. Can be frozen for up to 2 months.
