Boursin-Stuffed Chicken with Orzo & Tomatoes
Everything you want in a weeknight meal: easy, flavourful, and super satisfying.
Servings 2 people
Ingredients
- 2 boneless skinless chicken breasts
- ½ package Boursin cheese (I used shallot & chive)
- Salt & pepper
- 2-3 tbsp olive oil
- 1.5 cups dry orzo
- 3 cups chicken broth
- Zest of 1 lemon
- 3 cloves garlic smashed
- ½ tsp dried oregano or thyme optional
- 1 pint vine cherry tomatoes
- Garnish: fresh herbs (basil, chives, Italian parsley), lemon juice, grated parmeaan
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- In a deep oven-safe dish or skillet, combine the orzo, broth, lemon zest, smashed garlic, thyme/oregano (if using), salt, and pepper.
- Nestle the seared chicken on top and scatter cherry tomatoes around it. Drizzle with olive oil.
- 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.
- Let it rest for 5 minutes and then finish with fresh herbs and optional lemon juice or parmesan.