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Baked Chicken Orzo – Better Than Any Restaurant Chicken Orzo

Creamy Baked Chicken Orzo in a baking dish with melted cheese, one of the best boursin recipes you'll try.
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Juicy chicken thighs bake right alongside orzo pasta in savory broth, then get folded together with creamy Garlic & Herb Boursin cheese, fresh spinach, and bright lemon for a cozy, one-pan dinner that tastes far more special than the effort it takes.

Ingredients

Scale

For the Chicken and Orzo

  • 1½ pounds boneless skinless chicken thighs
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons olive oil
  • 1½ cups dry orzo pasta
  • 4 cups chicken broth
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 (5.2 oz) wheel Garlic & Herb Boursin cheese
  • 1½ cups fresh baby spinach

For Garnish

 

  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon black pepper
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish so nothing sticks once everything is assembled. Pat the chicken thighs dry, then season them thoroughly on both sides with the salt, pepper, paprika, and dried oregano. Set the seasoned chicken aside while you prepare the orzo base.
  2. Pour the dry orzo pasta directly into the prepared baking dish, spreading it into an even layer across the bottom. Pour the chicken broth and olive oil over the orzo, then sprinkle in the minced garlic and lemon zest. Stir everything together thoroughly until the garlic and zest are evenly distributed throughout the liquid and orzo.
  3. Nestle the seasoned chicken thighs down into the orzo mixture, pressing them in slightly so they’re partially submerged. Cover the entire baking dish tightly with a sheet of aluminum foil, sealing the edges well, and place it in the preheated oven to bake for 30 minutes.
  4. Carefully remove the dish from the oven and peel back the foil, being cautious of the escaping steam. Gently stir the orzo around the chicken pieces to redistribute the liquid, then return the uncovered dish to the oven. Continue baking for another 12 to 15 minutes, until the orzo has turned tender and most of the liquid has been absorbed into the pasta.
  5. Once the orzo is done, carefully lift the chicken out of the dish and transfer it to a plate, covering it loosely to keep it warm while it rests. Working directly in the hot baking dish, add the Boursin cheese, fresh baby spinach, and lemon juice to the orzo. Stir continuously until the cheese fully melts and blends into a smooth, creamy sauce and the spinach has wilted down into the mixture.
  6. Return the rested chicken back into the baking dish, nestling it into the creamy orzo. Let everything sit together for about 5 minutes before serving, which allows the flavors to meld and the sauce to settle slightly. Slice the chicken thighs or leave them whole, depending on your preference, then finish the dish with a scattering of fresh chopped parsley, an extra crack of black pepper, and a final sprinkle of lemon zest before bringing it to the table.

Notes

  • Boneless skinless chicken thighs stay especially juicy and forgiving throughout baking, while chicken breasts also work well as long as you watch them closely to avoid overcooking.
  • For the creamiest possible texture, stir the Boursin cheese into the hot orzo after baking rather than adding it in earlier in the oven, since baking it in tends to cause the sauce to separate or dry out.
  • Fresh spinach wilts almost immediately from the residual heat of the orzo, which helps it keep both its color and a pleasant, tender texture rather than turning mushy.
  • The orzo will continue to thicken as it sits and rests, so stir in a splash of warm chicken broth if you’d like to loosen it back up before serving or when reheating leftovers.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently with a splash of broth to help restore that original creamy texture.
  • If you’re doubling this recipe for a larger crowd, split the mixture across two separate 9×13-inch baking dishes rather than combining everything into one larger pan. The broth needs enough exposed surface area during the uncovered baking stage to reduce down properly — a single, deeper dish will likely leave you with excess unabsorbed liquid even after the full bake time has passed.

Nutrition

Find it online: https://irmacooks.com/baked-chicken-orzo/