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Creamy Boursin orzo pasta with seared chicken breast cubes and asparagus in a stoneware dish garnished with lemon wedges.

Boursin Orzo with Chicken and Asparagus Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 3
Calories: 480
Ingredients Method Notes

Ingredients
  

  • - 1 lb boneless skinless chicken breast cut into 1-inch cubes
  • - 1 cup uncooked orzo pasta
  • - 1 bunch fresh asparagus trimmed and cut into 1.5-inch pieces
  • - 1 package 5.2 oz Boursin Garlic & Fine Herbs cheese
  • - 2 cups low-sodium chicken broth
  • - 1 tbsp extra virgin olive oil
  • - 2 cloves garlic minced
  • - 1 fresh lemon cut into wedges (half for juicing, half for serving)
  • - 2 tbsp fresh flat-leaf parsley finely chopped
  • - 1/2 tsp sea salt or to taste
  • - 1/4 tsp freshly cracked black pepper or to taste

Method
 

  1. Heat extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Season cubed chicken breast evenly with salt and black pepper. Add chicken to skillet and sear for 4–5 minutes until golden brown on all sides. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add minced garlic and uncooked orzo pasta directly into the skillet. Toast for 1–2 minutes while stirring constantly until fragrant and lightly golden.
  4. Pour in low-sodium chicken broth, scraping up browned bits from bottom of pan. Bring to a boil, cover with lid, reduce heat to low, and simmer for 5 minutes.
  5. Uncover pan and stir in asparagus pieces, seared chicken, and any plate juices. Cover and simmer 4–5 minutes until orzo is al dente and asparagus is bright green yet tender-crisp.
  6. Remove skillet from heat. Add full package of Boursin Garlic & Fine Herbs cheese and gently stir until melted into a creamy, velvety sauce.
  7. Squeeze juice of half a lemon over dish, top with fresh chopped parsley and black pepper, and serve warm with fresh lemon wedges.

Notes

- Do not overcook asparagus; keep it under 5 minutes of steaming to retain bright green color and crunch.
- Bring Boursin cheese to room temperature 15 minutes before cooking for faster melting.
- If leftovers thicken in fridge, loosen with 2 tablespoons warm chicken broth when reheating on stovetop.