Description
This Boursin Orzo Bake with Chicken and Veggies is a cozy, flavorful one-dish meal that combines tender roasted chicken and sweet potatoes with creamy Boursin cheese and Parmesan. Roasted garlic adds a sweet, mellow depth, while spinach and orzo pasta provide a wholesome, comforting base. Perfect for a weeknight dinner or a casual gathering, this bake is easy to prepare and delivers rich, cheesy goodness in every bite.
Ingredients
Scale
Protein 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 cups spinach, chopped
Dairy
- 1 (5.2 oz) round Boursin cheese
- 1/2 cup shredded Parmesan cheese
Pantry and Seasonings
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 1/4 cup orzo, uncooked
- 1 1/2 cup starchy pasta water (reserved from orzo cooking)
Instructions
- Preheat and prep dish: Preheat your oven to 425°F and grease a 9×13 or 10×15 casserole dish. Trim the root ends of the garlic cloves but leave the peel on. This allows for easy squeezing of the roasted garlic later without it drying out.
- Roast sweet potatoes and garlic: Place the cubed sweet potatoes and garlic cloves into the prepared dish. Drizzle with 1 ½ tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning. Toss everything with your hands until fully coated. Roast for 20 minutes to begin softening and browning.
- Prepare chicken and boil water: While the veggies roast, cube the chicken breast and pat dry with a paper towel. Season 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.
- Add chicken and Boursin cheese: Remove the casserole dish from the oven and push the sweet potatoes and garlic to one side. Place the Boursin cheese round in the center and add the seasoned chicken cubes around it. Drizzle with the remaining 1 ½ tablespoons olive oil. Return to the oven and roast for an additional 15 minutes until the chicken is cooked through and slightly golden.
- Cook orzo: Add orzo to the boiling water and cook according to package directions (9-11 minutes) until al dente. In the last minute of cooking, reserve at least 1 ½ cups of the starchy pasta water. Drain the orzo and set aside.
- Combine and finish the bake: Remove the casserole dish from the oven. Squeeze the roasted garlic cloves out of their peels and mash into a paste with a fork. Add the cooked orzo and chopped spinach to the dish. Pour half of the reserved pasta water over everything and toss to combine. Add additional pasta water gradually until a creamy, saucy consistency is achieved (about 1 ¼ cups total). Sprinkle the top with Parmesan cheese. For a finished touch, broil the dish for 2-3 minutes to melt the cheese and develop a light golden color.
- Serve: Serve hot with an optional sprinkle of fresh thyme or basil for an herby brightness. Enjoy the creamy, comforting flavors!
Notes
- Roasting garlic with the peel on keeps it from drying and allows for easy squeezing of soft garlic paste.
- Be sure to reserve the pasta water when draining orzo—it helps create the creamy sauce.
- You can use fresh herbs like thyme or basil for garnish to enhance flavor and presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- For extra color and texture, broil at the end to brown the Parmesan slightly.
Keywords: Boursin orzo bake, chicken orzo casserole, roasted garlic recipe, baked chicken dinner, creamy pasta bake, one dish chicken dinner