Creamy Lemon Chicken Leek and Boursin Orzo (One Pan Dinner)
This creamy lemon chicken and Boursin orzo cooks diced chicken with caramelized leeks, toasted orzo, Boursin cheese, and lemon in one pan for a rich, elegant weeknight dinner ready in 35 minutes.
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Ingredients
- 1 to 1.5 lbs boneless skinless chicken breast or thighs diced
- 2 tbsp olive oil
- 2 tbsp Creole Trinity and Herb seasoning
- Salt and pepper to taste
- 4 tbsp butter
- 2 leeks cleaned well and thinly sliced (white and light green parts only)
- 1 tbsp minced garlic
- 1 cup dry orzo
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 round Boursin cheese 5.2 oz (Garlic and Fine Herbs)
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan plus extra for serving
- Fresh parsley for topping
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the diced chicken with Creole Trinity and Herb seasoning, salt, and pepper. Sear for 5 to 6 minutes until golden and mostly cooked through. Remove and set aside.
- In the same pan, melt the butter over medium heat. Add the sliced leeks and cook for 5 to 7 minutes, stirring occasionally, until soft and slightly caramelized. Add the minced garlic and cook for 1 minute until fragrant.
- Add the dry orzo directly to the pan and toast for 1 to 2 minutes, stirring to coat in the butter and leek mixture.
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer and reduce heat to medium-low. Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
- Once the orzo is almost tender, about 8 to 10 minutes, return the chicken to the pan. Add the Boursin cheese and stir until completely melted and creamy. Add the lemon zest and juice and stir to combine. Fold in the Parmesan.
- Let everything simmer together for 2 to 3 minutes until the sauce has thickened to your liking. Top with fresh parsley and extra Parmesan. Serve immediately.
Notes
Clean leeks thoroughly before cooking. Grit hides between the layers. Slice first then soak in a bowl of cold water, swish, and drain.
Toasting the orzo dry in the butter and leek base before adding liquid adds a nutty depth that makes the finished dish taste more complex.
The Boursin melts beautifully into the sauce. Break it into pieces before adding so it incorporates faster.
The lemon is not optional. The brightness it adds at the end is what makes the dish taste alive rather than just rich and creamy.
Toasting the orzo dry in the butter and leek base before adding liquid adds a nutty depth that makes the finished dish taste more complex.
The Boursin melts beautifully into the sauce. Break it into pieces before adding so it incorporates faster.
The lemon is not optional. The brightness it adds at the end is what makes the dish taste alive rather than just rich and creamy.
