One-Pot Orzo with Boursin Cheese

Servings: 4-6



  • *2 Large Chicken Breasts, cubed
  • 1 5.2 oz Boursin Garlic & Fine Herb Cheese
  • 2 Cups Orzo, uncooked
  • 3 Cups Chicken Stock
  • 1⁄2 tsp Kosher Salt
  • 1 TBSP Little Eataly
  • 2 Cups Baby Spinach, roughly chopped
  • 1 Cup Parmesan Cheese

Italian Marinade: 

  • 1⁄4 cup Red Wine Vinegar
  • 1 cup Olive Oil
  • 1 TBSP Little Eataly Seasoning
  • 2 tsp Sugar
  • Add fresh basil leaves and 1 clove chopped garlic if you have it. 



Step 1:

Toss all ingredients in a jar and shake vigorously. 

Step 2:

Toss with cubed chicken for 2-4 hours.

Step 3:

Discard marinade after use. 

One-Pot Orzo with Boursin Cheese

Notes* *I marinated my chicken in homemade Italian dressing. See note for Instructions or use your favorite store-bought Italian vinaigrette to marinade for 2 to 4 hours. This step is not necessary but adds flavor.


Step 1:

Preheat oven to 400 degrees F.
Step 2:

Place unwrapped Boursin cheese in the center of a 9x13 pan.
Step 3:

Add uncooked orzo, chicken stock and chicken around the Boursin.
Step 4:

Add salt and Little Eataly Seasoning Blend. Stir without disturbing Boursin cheese.

Step 5:

Cover tightly with aluminum foil and bake for 20 minutes.

Step 6:

Carefully remove from oven and add spinach and parmesan cheese.
Step 7:

Stir well to distribute spinach, cheese and softened Boursin throughout pasta.

Step 8:

Cover with foil and cook for an additional 20 minutes.
Step 9:

Remove from oven and uncover. Allow to rest for 5-10 minutes before serving.