Boursin Chicken Meatballs with Orzo

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Boursin Chicken Meatballs with Orzo

These Boursin chicken meatballs with creamy orzo are tender, cheesy, and packed with flavor. The chicken meatballs are seasoned with garlic, paprika, Italian seasoning, and Boursin cheese, then served over creamy orzo with spinach, Parmesan, and a little fresh lemon.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Julie Maestre

Ingredients

For the Boursin Chicken Meatballs

1 lb ground chicken
1 5.2-ounce package Shallot & Chive Boursin cheese
1/2 cup breadcrumbs
1 large egg
2 garlic cloves finely grated
2 tablespoons fresh parsley finely chopped
1 teaspoon granulated garlic
2 teaspoons paprika
1 teaspoon Italian seasoning
1 teaspoon onion powder
3/4 teaspoon Kosher salt
Black pepper to taste
Olive oil for cooking

For the Creamy Orzo

1 cup dry orzo
2 1/2 cups chicken broth
1 shallot finely diced
2 garlic cloves finely minced
1 cup fresh spinach
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Salt and black pepper to taste

Instructions

Add the ground chicken, entire package of Boursin cheese, breadcrumbs, egg, grated garlic, parsley, granulated garlic, paprika, Italian seasoning, onion powder, salt, and black pepper to a large bowl. Mix until just combined, making sure not to overmix.
Form the chicken mixture into evenly sized meatballs.
Heat a little olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F. It should take about 10 minutes. Remove the meatballs from the skillet and set them aside.
Add the shallots to the same skillet and cook for 2–3 minutes or until softened. Add the minced garlic and cook for about 20 seconds or until fragrant.
Stir in the dry orzo and cook for about 30 seconds, stirring frequently.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook, stirring frequently, until the orzo is tender and most of the liquid has been absorbed. Add a splash more broth if needed. This should take about 15-17 minutes.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and spinach. Cook until the Parmesan has melted and the spinach has wilted.
Add fresh lemon juice to taste, then season with salt and black pepper as needed.
Return the chicken meatballs to the skillet and cook for 1–2 minutes or until heated through. Serve immediately and garnish with extra Parmesan and fresh parsley, if desired.

Notes

I typically use 1 teaspoon of salt per pound of ground meat, but I use just 3/4 teaspoon for these meatballs because the Boursin cheese is already seasoned and adds some saltiness of its own.

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