This cozy one-pan lemon chicken orzo is made with rotisserie chicken, Boursin, sun-dried tomatoes, and baby spinach. Fifteen minutes of hands-on time and one baking dish.
I had this at a friend’s house a few weeks ago and knew before I’d finished my plate that I had to recreate it for KERF. All in one pan you’ll find creamy, lemony orzo with chicken, spinach, herbs, and sun-dried tomatoes.
I gravitate toward anything that cooks in one vessel. Sheet-pan dinners, one-pot pastas, the crockpot — they all mean less prep, fewer dishes, and dinner that mostly takes care of itself while I’m cleaning the kitchen and making lunches for the next day. This one is a baking dish version. Everything goes in, it bakes, you stir, you eat.
I’ve also been on a big orzo kick this year. It cooks fast, it soaks up whatever sauce it’s in, and the boys like it better than rice. This recipe is orzo at its best — it bakes right in the broth so it comes out creamy and risotto-like without any stirring at the stove.
Lemon Orzo Chicken Bake Recipe
The real star here is the Boursin. A whole package goes into the center of the dish and melts into the orzo as it bakes, which is what makes the whole thing so creamy. Garlic & Fine Herbs is the classic, but any of the flavors work.
And the sun-dried tomatoes! I love them in anything — they add a chewy, tangy bite that balances all that richness. I use the ones packed in oil and add a spoonful of the oil to the dish too. You could absolutely add some kalamata olives too! Baby spinach and fresh parsley add greens and a veggie boost. Feel free to use any other fresh herbs you have on hand.
I love a rotisserie chicken as a shortcut, so I built the recipe around that instead of raw chicken. Since the chicken is already cooked, it goes in for the last 10 minutes so it stays juicy instead of drying out. This also trims the cook time.
Ingredients
- 1 ½ cups dry orzo
- 1 (14.5 oz) can chicken broth, plus water to make 3 cups total
- 1 (5.2 oz) package Boursin cheese (I used Garlic & Fine Herbs)
- ½ cup sun-dried tomatoes in oil, drained and chopped, plus 1 tablespoon of the oil from the jar
- 2 lemons
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- 2 cups shredded rotisserie chicken
- 3 ounce bag baby spinach (about half a standard one)
- 1/3 cup chopped Italian parsley
Instructions
Preheat the oven
Set the oven to 400°F with a rack in the middle position. Pull out a 9×13 baking dish — ceramic or glass both work.
Prep the lemons
Zest one lemon and then juice it. Slice the second lemon into thin rounds and set those aside for the top of the dish and for serving.
Build the dish
Add the orzo, broth and water, sun-dried tomatoes, reserved tomato oil, lemon zest, lemon juice, and all of the spices to the baking dish and stir until the orzo is submerged. Nestle the whole package of Boursin into the center and lay a few lemon slices on top. That’s it for prep!
Bake
Slide the dish into the oven uncovered for 25 minutes. The Boursin will soften and the orzo will start to absorb the broth.
Stir in the Boursin and chicken
Pull the dish out and stir well so the Boursin melts into the orzo and turns everything creamy. Fold in the rotisserie chicken, then return the dish to the oven for 10 more minutes, until the orzo is tender and most of the liquid has been absorbed.
Wilt the spinach and rest
Take the dish out and immediately stir in the spinach a few handfuls at a time until wilted. Let the dish rest for 5 minutes.
Finish and serve
Top with parsley and serve with the remaining lemon slices or wedges for squeezing over each bowl.
One-Pan Lemon Chicken Orzo with Boursin
Equipment
- 9×13 baking dish
Ingredients
- 1 1/2 cups dry orzo
- 1 14.5 oz can chicken broth, plus water to make 3 cups total
- 1 5.2 oz package Boursin cheese, Garlic & Fine Herbs
- 1/2 cup sun-dried tomatoes in oil drained and chopped
- 1 tablespoon oil from the sun-dried tomato jar
- 2 lemons divided
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes optional
- 2 cups shredded rotisserie chicken
- 3 ounces baby spinach (half a 6 ounce bag)
- 1/3 cup chopped Italian parsley
Instructions
- Preheat the oven to 400°F with a rack in the middle.
- Zest one lemon and juice it. Slice the second lemon into thin rounds and set aside.
- In a 9×13 baking dish, stir together the orzo, broth and water, sun-dried tomatoes, reserved tomato oil, lemon zest, lemon juice, salt, pepper, garlic powder, smoked paprika, Italian seasoning, and red pepper flakes. Nestle the Boursin into the center. Lay a few lemon slices on top.
- Bake uncovered for 25 minutes.
- Remove the dish, stir well to break up the Boursin into the orzo, then fold in the rotisserie chicken. Return to the oven for 10 more minutes, until the orzo is tender and most of the liquid is absorbed.
- Remove from the oven and immediately stir in the spinach a few handfuls at a time until wilted. Let rest 5 to 10 minutes so the orzo absorbs the remaining sauce.
- Top with parsley and serve with the remaining lemon slices or wedges.
Recipe FAQs
It may be soupy at first
When you pull this out of the oven it may look soupy. Give it the rest time and it thickens into a creamy, risotto-like texture. If it’s still too loose for you after 10 minutes, another few minutes in the oven does the trick.
Boursin flavors
Garlic & Fine Herbs is the classic, but Shallot & Chive or Basil & Chive both work well here. Any 5.2-ounce package is the right amount.
Make it your own
Chopped artichoke hearts, a handful of olives, or a scoop of pesto stirred in at the end are all good. Toasted pine nuts would be great too.
Leftovers
This reheats well with a splash of broth or water to loosen it back up.
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