Dinner

One Pan Boursin Chicken Risotto Recipe

ByEthan Lark March 10, 2026March 10, 2026

Introduction

This One Pan Boursin Chicken Risotto is a comforting, creamy dish that combines tender chicken with rich, flavorful risotto in a simple, oven-baked method. Perfect for busy weeknights, it offers an impressive, fuss-free meal with minimal cleanup.

A close-up view of a black pan filled with creamy risotto that has a light beige color and soft texture, topped with four browned, seared chicken breasts placed evenly over the risotto layer; the chicken is lightly covered with grated cheese and scattered fresh green parsley leaves, adding bright color contrast against the creamy base. The pan rests on a white marbled surface with a blurred white plate stack visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1½ pounds chicken breast or thighs
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper
2 tablespoons butter
1 onion, finely diced
4 cloves garlic
1½ cups arborio rice (risotto rice)
3¾ cups chicken broth
¾ cup milk
5.3 ounce package garlic herbs Boursin cheese
⅓ cup heavy cream

Instructions

Step 1: Preheat your oven to 350˚F.
Step 2: Season the chicken with garlic powder, salt, and pepper. Heat a large oven-safe skillet over medium-high heat. Add olive oil, then place the chicken in the skillet. Sear for 3-4 minutes on the first side, flip, and cook another 3-4 minutes. Remove the chicken and set aside.
Step 3: Reduce heat to medium. Add butter, diced onion, and garlic to the skillet. Cook, stirring regularly, for 3-4 minutes until the onion is translucent and fragrant.
Step 4: Stir in the arborio rice and cook for 2-3 minutes to lightly toast it. Pour in the chicken broth and milk. Nestle the seared chicken back into the rice, place the Boursin cheese in the center, and cover the skillet.
Step 5: Bake covered for 30 minutes. Then remove from the oven, take the chicken out, stir the melted Boursin into the risotto, add the heavy cream, and return the chicken to the pan.
Step 6: Cover again and bake for an additional 10-15 minutes. Once done, stir the risotto, garnish with parmesan and chopped parsley if desired, and serve warm.

Tips & Variations

Use bone-in chicken thighs for extra flavor and moistness.
Substitute Boursin with cream cheese and garlic powder if unavailable.
Add chopped mushrooms or spinach for extra veggies.
Finish with a squeeze of lemon juice to brighten the dish before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of broth or milk to restore creaminess.

How to Serve

A shallow black pan holds a creamy risotto base with a pale yellow color and soft, grainy texture spread evenly across the surface. On top, there are four pieces of golden-brown seared chicken breast, each partially submerged in the sauce but visible with a crisp, slightly charred surface. The chicken pieces are sprinkled with finely grated white cheese, adding a light dusting over them. Small green herb pieces, likely parsley, are scattered around the chicken, adding bright green color contrasts against the creamy sauce. The edge of the pan shows subtle steam, enhancing the dish’s warm and fresh appeal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Boursin?

Yes, you can substitute Boursin with cream cheese mixed with garlic and herbs, or use other soft cheeses like goat cheese to achieve a similar creamy texture and flavor.

Is it necessary to use arborio rice for this recipe?

Arborio rice is best for risotto because of its high starch content, which creates creaminess. Using other rice varieties may result in a different texture and less creamy risotto.