One Pan Boursin Chicken Risotto
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 weeknight-friendly.
Servings: 6 Servings
Calories: 446kcal
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.
Notes
Substitutions: You can swap the chicken breasts for thighs for extra tenderness, or use vegetable broth and omit the chicken for a creamy vegetarian risotto. Any soft herb cheese (like Alouette or herbed cream cheese) works in place of Boursin.
How to Store: Store leftover risotto in an airtight container in the refrigerator for 3–4 days. The texture will thicken as it cools, which is totally normal.
How to Freeze: Risotto can be frozen, but expect it to lose some creaminess. Freeze portions in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.
How to Reheat: Reheat gently on the stovetop or in the microwave with a splash of broth or milk to bring back the creaminess. Stir often so it warms evenly without drying out.
How to Scale: Double all ingredients and use a larger oven-safe skillet or Dutch oven to feed a crowd. For a smaller batch, simply halve the recipe while keeping the same cook times.
Nutrition
Calories: 446kcal | Carbohydrates: 46g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1180mg | Potassium: 184mg | Fiber: 2g | Sugar: 5g | Vitamin A: 712IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg