Boursin Orzo Bake @easyeatsdietitian Save For Later

Ingredients

• 1.5 cups Orzo Pasta (dry, uncooked)
• 2 pieces Chicken Breast (boneless, skinless, cut into 1‑inch cubes)
• 1 large Lemon (zested and juiced)
• 3 cloves Garlic (minced)
• 1 small Shallot (finely diced)
• 3 cups Chicken Broth (low‑sodium)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• ½ cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped)
• ½ teaspoon Salt (or to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (optional, for chicken)
• ½ teaspoon Paprika (optional, for chicken)

Instructions

1. Prep Ingredients

   Zest the lemon, then juice it. Mince the garlic, finely dice the shallot, and chop the parsley. Cut the chicken breast into 1‑inch cubes and set aside.

   Time: PT5M

2. Sauté Chicken (Optional)

   Heat 1 tablespoon olive oil in the skillet over medium‑high heat. Add the chicken cubes, sprinkle with salt, pepper, Italian seasoning, and paprika. Cook, stirring occasionally, until golden brown and just cooked through, about 5‑6 minutes. Transfer to a plate and cover loosely with foil.

   Time: PT6M

   Temperature: Medium‑high

3. Sauté Aromatics

   Add the remaining 1 tablespoon olive oil to the same pan. Reduce heat to medium. Add the shallot and garlic, sauté until fragrant and the shallot becomes translucent, about 2 minutes.

   Time: PT2M

   Temperature: Medium

4. Toast Orzo

   Add the dry orzo to the pan and stir to coat with oil. Toast for 2‑3 minutes, stirring frequently, until the edges turn lightly golden.

   Time: PT3M

   Temperature: Medium

5. Deglaze & Add Liquid

   Pour in the lemon juice and ½ cup of chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.

   Time: PT1M

   Temperature: Medium

6. Cook Orzo in Broth

   Add the remaining 2½ cups chicken broth, lemon zest, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, about 10‑12 minutes. Stir once halfway through.

   Time: PT12M

   Temperature: Low

7. Finish the Dish

   Stir in the butter, grated Parmesan, and chopped parsley until melted and evenly distributed. If you sautéed chicken, fold the chicken pieces back into the pan to re‑warm for 1‑2 minutes.

   Time: PT2M

8. Serve

   Plate the lemon orzo, garnish with extra parsley or a lemon wedge if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Orzo Pasta: rice, gluten‑free orzo
• Instead of Chicken Breast: turkey breast, tofu cubes
• Instead of Lemon: lime, lemon juice only
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Shallot: yellow onion (¼ cup)
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Parmesan Cheese: pecorino romano, nutritional yeast (vegan)
• Instead of Fresh Parsley: fresh basil, dried parsley (1 tsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Italian Seasoning: dried oregano and basil (½ tsp each)
• Instead of Paprika: smoked paprika, cayenne (¼ tsp)

Equipment Needed

• Large Skillet or Sauté Pan
• Wooden Spoon or Silicone Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Microplane or Fine Grater (optional)
• Instant‑Read Thermometer (optional)

Critical Steps — Do Not Skip

• Sauté chicken separately to avoid overcooking the meat.
• Toast the orzo before adding liquid for texture and flavor.
• Deglaze the pan with lemon juice to lift caramelized bits.
• Cook the orzo in measured broth until liquid is mostly absorbed.

Chef Tips from the Video

• Use freshly grated lemon zest for the brightest flavor.
• Low‑sodium broth lets you control the salt level more precisely.
• A splash of white wine can replace part of the broth for extra depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended due to texture changes in the orzo.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the orzo and broth mixture up to step 6, then cool and refrigerate. Reheat with a splash of broth and fold in fresh butter and cheese before serving.
• Chicken can be cooked ahead and stored separately; add it back at the end.

Frequently Asked Questions