This Boursin-Stuffed Chicken with Orzo & Tomatoes is the kind of dinner that looks impressive but actually comes together with minimal effort. It’s one of my favourite ways to use up chicken breast that I have in the fridge, and it cooks up in just one pan—well, technically two, because I like to give the chicken breast a quick sear for that golden colour.

It’s creamy, comforting, and full of fresh, savoury flavours thanks to lemon, garlic, juicy tomatoes, and Boursin cheese (one of my all time favourite ingredients). The cheese melts into the chicken as it bakes, almost marinating it from the inside out. Just a simple, quality meal that’s perfect for a weeknight when you want something super satisfying without the extra work.

Why You’ll Love this Recipe:

• One pan, big flavour: Tender chicken breasts, juicy tomatoes, and creamy Boursin meld together in the orzo for the perfect bite every time.
• Minimal, simple prep: No fancy techniques or super precise measurements needed.
• Weeknight-friendly: Comes together in under an hour, start to finish.
• Comforting but fresh: Creamy, cozy, and still bright thanks to citrus, herbs, and blistered tomatoes.
• Crowd-pleasing: Easy to scale for guests, but just as satisfying for a quiet night in.

Ingredients for Boursin-Stuffed Chicken with Orzo & Tomatoes:

Chicken breasts: I used two large, thick-cut chicken breasts so I could easily slice a pocket into each for the Boursin. If you’ve only got thin-sliced cutlets, no worries. You can still sear them and mix the Boursin into the orzo instead of stuffing the chicken! Want to skip the sear and make it a true one-pan meal? That works too! The chicken will cook through in the oven just fine.

Boursin: One of my absolute favourite ingredients. If you’ve never tried it, Boursin is a soft, creamy, spreadable cheese that comes in all kinds of flavour combos. I used the Shallot & Chive for this recipe, but I also love the original Garlic & Fine Herbs. Honestly, you can’t go wrong with any version you find.

Orzo: This small, rice-shaped pasta cooks right in the baking dish with the chicken and broth, no need to boil it separately. Swap this for another tiny pasta like acini di pepe or pastina if that’s what you have on hand.

Chicken broth: Helps the orzo cook to tender, risotto-like perfection and keeps the chicken breasts perfectly juicy and flavourful. Feel free to swap in bone broth for extra protein here.

Cherry tomatoes: I used cherry tomatoes on the vine for this recipe because 1) I love their deep, sweet flavour and 2) the presentation with the vine makes the final dish feel a little special to me! If you can’t find these or don’t have them on hand, regular cherry or grape tomatoes work perfectly.

Aromatics: Lemon zest, smashed garlic, and a pinch of dried herbs (like thyme or oregano) infuse the orzo with flavour as it bakes.

Fresh herbs: I topped my dish with fresh basil, but you can use any fresh herbs you enjoy here. Basil, chives, and Italian parsley are all great options.

Lemon juice or fresh grated parmesan (optional): A quick squeeze of lemon or a sprinkle of parm right before serving gives the dish a final pop of flavour.

Prep for Boursin-Stuffed Chicken with Orzo & Tomatoes:

• Be sure to thaw your chicken breasts in the fridge overnight if they’re frozen.
• Preheat the oven to 375°F.
• Rinse the tomatoes and peel and smash the garlic cloves.
• If you’re finishing with lemon juice, zest the whole lemon before cutting—it’s much easier that way.
• Rinse and chop any fresh herbs you’ll be using for garnish.

How to Make Boursin-Stuffed Chicken with Orzo & Tomatoes:

Step One:

Preheat the oven to 375°F (190°C).

Step Two:

Pat the chicken dry and carefully slice a pocket into the side of each breast, careful not to cut all the way through. Stuff each with about 2 tablespoons of Boursin cheese. Season both sides with salt and pepper.

Step Three:

Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden—no need to cook it through, it’ll finish in the oven! Set aside after searing.

Step Four:

In a deep oven-safe dish or skillet, combine the orzo, broth, lemon zest, smashed garlic, thyme/oregano (if using), salt, and pepper.

Step Five:

Nestle the seared chicken on top and scatter cherry tomatoes around it. Drizzle with olive oil.

Step Six:

Bake uncovered for about 30 minutes, or until chicken is cooked through (165°F internal temp), orzo is tender, most of the broth has absorbed, and the tomatoes are blistered. If it looks dry near the end, stir in an extra ¼ cup of broth.

Step Seven:

Let it rest for 5 minutes and then finish with fresh herbs and optional lemon juice or parmesan.

Substitutions for Boursin-Stuffed Chicken with Orzo & Tomatoes:

Chicken breasts: Thick-cut breasts work best for stuffing, but if you only have thin-sliced cutlets, just sear them and stir the Boursin into the orzo instead. You could also use boneless, skinless chicken thighs—just adjust the cooking time as needed.

Boursin cheese: Any flavour of Boursin works here, or swap it for herbed goat cheese, cream cheese mixed with garlic and herbs, or even a dollop of ricotta for a milder take.

Orzo: If you don’t have orzo, try another small pasta like acini di pepe, pastina, or pearl couscous. Just keep an eye on the liquid and cook time as they may vary slightly.

Cherry tomatoes: Grape tomatoes, chopped Roma, or even canned chopped tomatoes will work in a pinch.

Chicken broth: Use veggie broth if that’s what you’ve got, or swap in bone broth for extra richness and protein.

Herbs: Basil is lovely, but parsley, chives, or a mix will all work beautifully. Use whatever’s fresh and on hand!

How to Store Boursin-Stuffed Chicken with Orzo & Tomatoes:

Fridge:

Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days. The orzo will soak up more liquid as it sits, so when reheating, add a splash of broth or water to loosen it up. To reheat, warm in the microwave or in a covered skillet over low heat until heated through. The chicken stays surprisingly juicy, and the flavours only get better the next day.

Freezer:
You can also freeze individual portions in airtight containers for up to 2 months. Let thaw in the fridge overnight before reheating in a skillet or in the microwave.. The texture of the orzo may soften a bit, but the flavours still hold up beautifully.

Nothing beats a nourishing, satisfying one-pan dinner, and this one is such a winner! Tag me on social if you try this one out, @britacooks! xx