Chicken, Asparagus & Boursin Orzo

Name: Chicken, Asparagus and Boursin Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: olive oil (or avocado oil, as needed); 1 pound chicken breast (chopped in 1-inch cubes); salt (to taste); black pepper (to taste); 1 pound asparagus (chopped in 1-inch sticks); fresh lemon; 1-2 leeks (finely chopped, about 1/2 cup, white and light green part only); 4-5 cloves garlic (minced); 1 ½ cup dry orzo (); 3 cups chicken broth; 1 cup water; 1 Boursin wheel (5.3 ounces, left out of the fridge for 30 minutes.); 2 tablespoons fresh lemon juice (more or less to taste); fresh chopped parsley (optional)

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Deliciously creamy and packed with flavor, this chicken and Boursin orzo with asparagus is a must-try one-skillet meal! Easy to make and very satisfying for a weeknight dinner or gathering with friends. So good!

This is a picture of the chicken boursin orzo in a skillet.

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Why You'll Love This Recipe

Because it's absolutely delicious! Creamy, comforting and so flavorful, the combination of chicken, asparagus, leeks, orzo and Boursin cheese is irresistible.
It's a well-rounded meal that will keep you satisfied and nourished for hours. Kids will approve too!
It's super easy to make! Everything is cooked in one single skillet. Easy cleanup, and great to make for a crowd like this chicken leek pasta and this zucchini mushroom pasta. And you can easily customize it by switching up the asparagus with other another veggie like spinach.

This is a picture of the chicken boursin orzo in a skillet with a package of boursin on the side.

Key Ingredients And Variations

Chicken breast: cubed in about 1-inch pieces, chicken breast is lean and nutritious. Don't overcook it or it could get a little tough. Skip if you want to keep this recipe meatless, or replace with tofu or more veggies.
Orzo: I love orzo for this recipe but you could definitely replace it with another pasta or even rice. Use gluten-free if needed.
Broth: I like to use chicken or vegetable broth to cook the orzo because it adds a lot of flavor. Water will work too but you'll need to add a bit more seasoning to the dish.
Asparagus: it's such a great vegetable in this dish, it compliments it beautifully. But you can easily replace with spinach, kale, mushrooms or even zucchini. Cut off the woody ends of the asparagus then chop them in about 1-inch pieces.
Boursin: growing up in France, Boursin has always been a staple for me, I love it so much. It makes this recipe so incredibly delicious, creamy and tasty. I use the garlic and herbs flavor but feel free to use their other flavors if you prefer. This post is NOT sponsored by Boursin.
Leeks: if you've made any of my recipes, you probably noticed how much I love to cook with leeks. They're so flavorful but you can easily replace them with onion or shallot. Use the white and light green part only, chop small and wash thoroughly.
Garlic: use more or less to taste but garlic is a must in this chicken orzo dish.
Lemon juice: I highly recommend using fresh lemon juice, the acidity balances the richness of this recipe.

This is a picture of all the ingredients needed to make the orzo bake.

How To Make This Chicken Boursin Orzo

Take the Boursin out of the fridge before starting the recipe so it can soften a bit. I'll be easier to mix in.
Chop the chicken, asparagus and leeks.

This is a picture of the skillet with chicken cooking.

Heat up oil in a large skillet, add the chopped chicken, salt, pepper, and cook for about 5-6 minutes, stirring often or until no longer pink. Remove the chicken, set aside.

This is a picture of the skillet with asparagus cooking.

Add a little more oil, then cook the asparagus until for tender, about 6-9 minutes. Then remove and set aside with chicken.

This is a picture of the skillet with the leeks cooking.

Add a tad more oil, reduce heat and sauté the leeks. Once cooked, add the minced garlic.

This is a picture of the skillet with the orzo added to the cooked leeks and garlic.

Add the dry orzo and toast it for 3-4 minutes.

This is a picture of the skillet with the broth added.

Add the broth and water and cook orzo at a low boil until water is absorbed, about 10-12 minutes.

This is a picture of the skillet with the cheese, chicken and asparagus added.

Mix in the Boursin, chicken and asparagus, cover and cook for 4-5 min, add lemon juice and serve.

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Tips

Try your best to not overcook the chicken so it doesn't get tough and dry.
Don't overcook the asparagus either or they could get mushy. They should feel tender when poked with the tines of a fork.
If you feel like the orzo needs a little more liquid, you can add a little more broth.
Make sure to prep all the ingredients before starting the recipe, it'll make the process quick and smooth.
Wash the leeks well as they can hold on to dirt. One of the easiest way to clean leeks is by slicing them first, and rinsing them really well under cold water using a colander or salad spinner basket, moving them around with your hands to get rid of all the hidden dirt. Dry them with the salad spinner or by setting them on top of paper towels or a clean kitchen towel.

Frequently Asked Questions

How do I store leftovers?

While this dish is the creamiest when eaten fresh, you can store leftovers refrigerated in an airtight container for up to 4 days. The orzo will soak up the creaminess, but the dish will still be delicious.

This is a close-up picture or the chicken boursin orzo bake.

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This is a square picture of the chicken boursin orzo in a skillet.

Chicken, Asparagus and Boursin Orzo

Priscilla Lawrence

5 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings servings

Calories 373.2 kcal

Equipment

large skillet with lid
wooden spoon
plates

Ingredients

olive oil or avocado oil, as needed
1 pound chicken breast chopped in 1-inch cubes
salt to taste
black pepper to taste
1 pound asparagus chopped in 1-inch sticks
fresh lemon
1-2 leeks finely chopped, about ½ cup, white and light green part only
4-5 cloves garlic minced
1 ½ cup dry orzo
3 cups chicken broth
1 cup water
1 Boursin wheel 5.3 ounces, left out of the fridge for 30 minutes.
2 tablespoons fresh lemon juice more or less to taste
fresh chopped parsley optional

Instructions

*Before starting this recipe, remove the Boursin from the fridge and leave on the counter for at least 30 minutes.

Heat up some oil in a large skillet over high heat. Once hot, reduce to medium-high and add the chopped chicken, salt and pepper, and cook for about 5-6 minutes, stirring often or until no longer pink. Then remove the chicken from the skillet and keep aside on a plate. *Don't overcook.
Add a bit more oil to the skillet, then add the chopped asparagus, salt and pepper and a squeeze of fresh lemon. Sauté for 6 to 9 minutes, stirring often, or until fork tender. Then remove the asparagus and keep aside with the chicken.
Add a tad more oil if needed, then the chopped leeks, reduce heat to medium-low and cook, stirring often for 5-6 minutes.
Add the minced garlic and cook until fragrant, about 1 min.
Add the dry orzo, and toast with leeks and garlic stirring often for 3-4 minutes.
Add 3 cups of broth and a cup water, bring to a low boil, and cook orzo until tender and the liquid is mostly all absorbed, about 10-12 minutes (or per package instructions), stirring from time to time.
Add the Boursin cheese, mix it in well, then stir in the chicken and asparagus. Turn heat to medium/medium-low, add lid and cook for 4-5 minutes until the cheese is fully incorporated. Sprinkle with fresh parsley, add some fresh lemon juice, adjust salt and pepper, stir, serve and enjoy!

Notes

Boursin: I used the original Garlic and Herbs but you can use an other flavor if you prefer.
Chicken cooking time will vary by a few minutes depending on the size of the chunks.
Asparagus cooking time will vary by a few minutes depending on the thickness.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!

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About Priscilla Lawrence, Certified Nutritionist, CPT

Hi there, I'm Priscilla Lawrence, a certified nutritionist, recipe developer, food photographer & mom of two. I was born and raised in Paris, France, but have been living in San Diego, California...

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