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Boursin Orzo Bake with Chicken and Veggies Recipe

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4.2 from 25 reviews

Tender cubed chicken breast, roasted sweet potatoes, whole roasted garlic cloves, and fresh spinach combined with creamy, flavorful Boursin cheese create a comforting and easy baked orzo casserole perfect for a satisfying weeknight dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 large sweet potato, cubed into 1/2-inch chunks
  • 6 whole cloves garlic, root ends trimmed
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 teaspoons Italian seasoning, divided

Orzo and Cheese

  • 1 1/4 cup orzo, uncooked
  • 1 1/2 cup starchy pasta water (reserved from orzo cooking)
  • 1 5.2 oz round Boursin cheese
  • 3 cups spinach, chopped
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 425°F. Grease a 9×13 or 10×15 casserole dish to prevent sticking. Trim the root ends off the garlic cloves but leave the peel intact; this will allow the garlic to roast without drying out and be easy to squeeze out later.
  2. Roast Sweet Potatoes and Garlic: Place the cubed sweet potatoes and whole garlic cloves in the prepared casserole dish. Drizzle with 1 ½ tablespoons olive oil, sprinkle with ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Toss everything by hand until evenly coated. Roast for 20 minutes until the potatoes start to soften.
  3. Season Chicken and Boil Water: While the sweet potatoes roast, cube the chicken breast and pat dry with paper towels. Season the chicken with the remaining ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning. Also, bring a large pot of well-salted water to a boil for cooking the orzo.
  4. Add Chicken and Boursin to Dish: Remove the baking dish from the oven and push the sweet potatoes and garlic to one side. Place the whole Boursin cheese in the center, then add the seasoned chicken cubes around it. Drizzle with the remaining 1 ½ tablespoons olive oil. Return the dish to the oven and bake for 15 minutes or until the chicken is fully cooked and the top is lightly golden.
  5. Cook Orzo: Add the orzo to the boiling water and cook according to package instructions, typically 9-11 minutes, until al dente. Save at least 1 ½ cups of the starchy pasta water during the last minute of cooking before draining the orzo.
  6. Combine and Finish: Drain the orzo and remove the casserole from the oven. Squeeze the roasted garlic cloves out of their peels and mash them into a paste with a fork. Add the cooked orzo and chopped spinach directly to the casserole dish. Drizzle half of the reserved pasta water over the contents and toss gently. Continue adding pasta water until you achieve a creamy sauce consistency, using about 1 ¼ cups total. Sprinkle the shredded Parmesan cheese evenly over the top.
  7. Optional Broil: For a golden cheesy crust, place the casserole under the oven broiler for 2-3 minutes until the Parmesan melts and lightly browns.
  8. Serve: Garnish with fresh thyme or basil leaves if desired and serve hot for a cozy, creamy, and flavorful meal.

Notes

  • Keeping the garlic peel on during roasting prevents it from drying out; this allows for easy squeezing of soft roasted garlic.
  • Reserve pasta water to create a silky, lightly thickened sauce that clings to orzo and ingredients.
  • You can substitute spinach with kale or Swiss chard if preferred.
  • Adding the Parmesan at the end and briefly broiling enhances flavor with a subtle crust.
  • Ensure chicken cubes are evenly sized for uniform cooking.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/boursin-orzo-bake-with-chicken-and-veggies-recipe/