Creamy, cozy, and unbelievably easy, this One Pan Boursin Chicken Risotto brings all the elegance of classic risotto with none of the constant stirring. Juicy, seared chicken cooks right on top of buttery arborio rice, and everything bakes together with garlic-herb Boursin for the creamiest, dreamiest texture. It’s comfort food made with just one pan and it’s weeknight-friendly approved.
I’ve made a lot of risottos in my life, but nothing has ever delivered results quite like this one! The rice cooks low and slow in the oven, absorbing chicken broth, milk, and all that melty Boursin goodness. The result is silky, rich risotto with zero fuss. And I love serving it straight from the skillet! It’s rustic, cozy, and always a crowd-pleaser.
If you’ve always wanted restaurant-style risotto without the arm workout, this is your recipe. The chicken stays juicy, the rice gets perfectly creamy, and the whole dish tastes like you spent hours in the kitchen… when really, most of the work happens in the oven!
Why I LOVE this recipe!
- Ridiculously easy – No endless stirring. No hovering over the stove. Just one skillet and the oven does the work!
- Restaurant quality – The combination of arborio rice, Boursin cheese, and cream makes a velvety, beautifully rich risotto.
- Family friendly – Chicken + creamy rice = a guaranteed hit. It’s the kind of dish every age group (including kids!) gets excited about.
- One pan cleanup – Everything cooks in one skillet — chicken, risotto, sauce and all.
Recipe Notes
This One Pan Boursin Chicken Risotto is as simple as promised! Just a few basic ingredients and one oven-safe skillet deliver a decadent, comforting dinner without the usual risotto effort.
In this section I am going to go through a few tips and tricks I use for how to make chicken risotto to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the Chicken
- Olive oil – Helps sear the chicken beautifully. You can also use avocado oil!
- Chicken breast or thighs – Either works, but thighs stay extra juicy.
- Salt, garlic powder, pepper – A simple seasoning that adds flavor without overpowering the creamy risotto.
For the Risotto
- Butter – Adds richness and helps soften the onion.
- Onion & Garlic – For depth of flavor!
- Arborio rice – Essential for risotto’s creamy, starchy texture. Do not substitute long-grain rice.
- Chicken broth – Provides savory flavor as the liquid that cooks the risotto! You can substitute vegetable broth if preferred.
- Milk – Makes the rice extra luscious without being too heavy.
- Garlic & Herb Boursin cheese – The star of the recipe! It melts into the rice for instant creamy flavor.
- Heavy cream – Adds the final silky finish.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Mushroom Boursin Risotto – Add sliced mushrooms to the skillet with the onion and garlic for earthy flavor.
- Lemon Herb Risotto – Stir in lemon zest and a squeeze of lemon juice at the end for brightness.
- Spinach Boursin Risotto – Fold a few handfuls of fresh spinach into the risotto right before serving!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make one pan Boursin chicken risotto.
Preheat oven to 350˚F. Once everything has been seasoned and the pan is hot, add the oil and chicken breast to the skillet. Let cook on the first side 3-4 minutes to sear. Flip and cook on the second side for 3-4 additional minutes. Remove chicken and set aside.
Reduce heat to medium. Add butter, onion, and garlic to the skillet. Cook 3-4 minutes stirring regularly until the onion is translucent and fragrant.
Add the rice to the pan. Stir into the pan and cook 2-3 minutes to toast the rice.
Then add the chicken broth.
Finally, add the milk and nestle the chicken breast back into the rice, place the boursin cheese in the middle, and cover.
Bake covered for 30 minutes. Then remove from the oven remove chicken, stir the boursin into the risotto, finish with the cream, and then replace chicken.
Re-cover and return to the oven for an additional 10-15 minutes. Once done, garnish with parmesan and chopped parsley if desired, then serve warm.
Recipe Tips
- Use an oven-safe skillet – A large sauté pan or cast iron skillet works best. If you don’t have an oven-safe skillet, you can transfer everything to an oven safe dish before placing in the oven!
- Don’t skip toasting the rice – This is an essential step for the perfect risotto! It adds nutty flavor and helps the grains cook evenly.
- Check the risotto at the end – If the rice is slightly firm, add a splash of broth and bake a few minutes longer.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-diced onion and jarred minced garlic – They still have tons of flavor, but zero with chopping.
- Warm the broth before adding – This helps the risotto start cooking immediately.
- Skip the final bake – If the rice is already creamy and tender after stirring, just add the cream and serve!
Freezer Meal Instructions
Making this Boursin chicken risotto recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Season and sear the chicken.
- Sauté the onion, garlic, and rice. Let everything cool completely.
- Transfer to a freezer-safe bag with the broth, milk, Boursin, and chicken stored separately.
How to Freeze Boursin Chicken Risotto After Cooking
- Cool the risotto and chicken fully.
- Transfer to an airtight container or freezer bag.
- Freeze up to 6 months and thaw overnight before reheating.
What to Serve with One Pan Boursin Chicken Risotto
Since this protein based dinner has rich, creamy, comforting flavors, it pairs wonderfully with lighter vegetable-forward sides.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Boursin Risotto Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Risotto Cakes – Form chilled risotto into patties and pan-fry until golden.
- Creamy Chicken Risotto Soup – Add broth, spinach, or veggies to turn leftovers into a comforting soup!
- Risotto Stuffed Peppers – Scoop leftover risotto into halved bell peppers and bake.
Recipe FAQ’s
What kind of rice works best for risotto?
Arborio rice is the classic choice because its high starch content creates that signature creamy texture. You can’t substitute other types of rice for risotto, unfortunately. Always stick with arborio rice!
Can you have risotto without wine?
Absolutely! In fact, this Boursin chicken risotto recipe is made without wine. Some recipes include wine for different flavors, but I prefer my risotto without wine!
Can you use Boursin in risotto?
Yes! Boursin is an amazing addition to risotto because it melts smoothly and adds instant creaminess and flavor. The garlic-herb version is especially great, giving the risotto a rich, savory boost without needing extra cheese or seasoning.
What is the best temperature to bake chicken?
For boneless chicken breasts or thighs, 350–400°F is generally ideal. At 350°F, chicken bakes gently and stays juicy (great for dishes like risotto where it cooks longer), while 400°F works well when you want quicker cooking and more browning.
More EASY One-Pan Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy one-pan recipes here, or see a few of our readers favorite recipes below.
One Pan Boursin Chicken Risotto
Ingredients
- 1 tablespoon olive oil
- 1½ pounds chicken breast or thighs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
For the Risotto
- 2 tablespoons butter
- 1 onion, finely diced
- 4 cloves garlic
- 1½ cups arborio rice, risotto rice
- 4 cups chicken broth
- 1 cup milk
- 5.3 ounce package garlic herbs Boursin cheese
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350˚F.
- Season the chicken with garlic powder, salt and pepper. Then heat a large skillet over medium high heat. Once hot, add the oil and chicken breast to the skillet. Let cook on the first side 3-4 minutes to sear. Flip and cook on the second side for 3-4 additional minutes.Remove chicken and set aside.
- Reduce heat to medium. Add butter, onion, and garlic to the skillet. Cook 3-4 minutes stirring regularly until the onion is translucent and fragrant.
- Add the rice to the pan. Stir into the pan and cook 2-3 minutes to toast the rice. Then add the chicken broth and milk. Then nestle the chicken breast back into the rice, place the boursin cheese in the middle, and cover.
- Bake covered for 30 minutes. Then remove from the oven remove chicken, stir the boursin into the risotto, finish with the cream, and then replace chicken.
- Recover and return to the oven for an additional 10-15 minutes. Once done, garnish with parmesan and chopped parsley if desired, then serve warm.
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