Creamy Boursin Chicken Orzo
This creamy Boursin chicken orzo recipe combines tender, breadcrumb-coated chicken with rich Boursin cheese, tender orzo, and a flavorful cream and broth sauce. It’s an easy weeknight dinner that is family-friendly, creamy, and full of savory flavor.
Equipment
- Large skillet or sauté pan
- Tongs or spatula
- Meat thermometer
- Mixing Bowl (for breadcrumbs and sour cream)
- Spoon or spatula (for stirring orzo and Boursin)
- Cutting Board
- Knife (for slicing or dicing chicken)
- Measuring spoons (for butter and oil)
Ingredients
Chicken Breading
- Sour Cream (for coating the chicken)
- Panko Breadcrumbs (for coating the chicken)
- 1 tablespoon Kinder's Buttery Garlic & Herb Seasoning
- ½ cup Shredded Parmesan
- 3 tablespoon Cooking Oil (I used Canola)
Creamy Orzo
- 3 tablespoon Salted Butter (for the orzo)
- 1 cup Orzo Pasta
- 1 Boursin Cheese Garlic + Fine Herb preferred
- ½ cup Heavy Cream
- 2 cups Chicken Broth I use Better Than Bouillon + water
- ½ cup Shredded Mozzarella Cheese
- 1 Bunch Fresh Parsley chopped (optional)
Instructions
- Pat the chicken breasts dry, then spread a thin layer of sour cream over both sides. Press the chicken into a bowl of panko breadcrumbs mixed with shredded parmesan cheese and Kinder's Buttery Garlic & Herb Seasoning until both sides are coated.
- Heat 3 tablespoons of cooking oil in a large skillet over medium heat. Fry the chicken until the internal temperature reaches 165 F and the meat is fully cooked. Remove and set aside.
- Clear the skillet of remaining oil. Add butter and orzo, browning the pasta slightly. Pour in the chicken broth and heavy cream, then simmer while stirring occasionally until the orzo is tender and the liquid is mostly absorbed.
- Stir in the Boursin cheese and shredded mozzarella until the orzo becomes creamy. Mix in fresh parsley if desired.
- Slice or dice the cooked chicken and place it on top of the orzo. Garnish with fresh chopped parsley if desired. Serve immediately and enjoy!
