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!
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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.
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.
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.
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.
Add a little more oil, then cook the asparagus until for tender, about 6-9 minutes. Then remove and set aside with chicken.
Add a tad more oil, reduce heat and sauté the leeks. Once cooked, add the minced garlic.
Add the dry orzo and toast it for 3-4 minutes.
Add the broth and water and cook orzo at a low boil until water is absorbed, about 10-12 minutes.
Mix in the Boursin, chicken and asparagus, cover and cook for 4-5 min, add lemon juice and serve.
More Chicken Recipes
If you love chicken check these out!
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
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.
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Chicken, Asparagus and Boursin Orzo
Equipment
- 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.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Beccy says
This is easy and delicious! It’s tasty and impressive enough to make for guests but easy enough for a weeknight dinner. Yum!!
Priscilla Lawrence says
So happy you enjoyed this recipe! Thank you so much!
Tracey says
First time on your site and this recipe is amazing! I’ll be back. This is truly delicious and easy. Thank you!
Priscilla Lawrence says
I'm so happy you enjoyed this recipe Tracey! Thank you!
Susie says
Delicious! My husband, who always used to have a second helping of almost every meal I made, has reached an age where he can’t do that anymore. I made this tonight and he had a second helping and kept tasting from the pan after that was gone - the first time in 3 years! I followed the recipe exactly. It was so easy and I’ll be making it again soon
Priscilla Lawrence says
Oh Susie this makes me so happy!! Thank you!
Laurie says
I always turn to Priscilla’s recipes when I am not sure what to make, and made this last night for my mom and dad. We devoured it. So easy to make (I cheated and used rotisserie chicken) and so flavorful. Adding this to my repeat offenders list from SWB!
Priscilla Lawrence says
This makes me so happy Laurie! One of my absolute favorite recipes, it's so delicious. Thank you so much!
Ariel says
Chrisi says
I love this recipe and so does my daughter! I use a lemon pepper rotisserie chicken and instead of leeks I throw in a couple handfuls of spinach. So good! Freezes well for quick meals! Thank you for sharing, this is a recipe I go to often.
Priscilla Lawrence says
Thank you so much for the review Chrisi! I'm so happy you love this recipe, one of my favorites!
Cindy says
I would give this recipe 100 stars if I could. OMG. Talk about comfort food. There is nothing like this. And when it's gone, you will crave it. Super easy to make and mmmm mmmm good. The second time I made this I doubled the recipe. Thank you!
Priscilla Lawrence says
So happy to see you like this recipe as much as I do!