Creamy Boursin orzo, juicy cherry tomatoes, and bold garlic baked together in one pan in less than 30 minutes. This is the weeknight dinner shortcut you've been waiting for.
Dump and Bake Boursin Orzo is the perfect recipe for those busy weeknights when cooking is the last thing on your mind. With no boiling, no sauteeing, and no stress, it goes straight from the pantry to the oven to the table in under 30 minutes. It's cozy, cheesy, and packed with roasted tomato Boursin pasta vibes. The whole family will love it, including your pickiest eaters.
As a busy mom running a food blog and a household, I know what it takes to make fast, flavorful dinners happen. This recipe is part of my no-fuss one-pan series, just like my Lemon Spinach Orzo, Cajun Chicken Orzo, and Creamy Sausage Orzo. It's a reliable recipe for when you're low on time and don't want to reheat leftovers.
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Why We Love Dump and Bake Boursin Orzo
- Simple and Creamy - Boursin melts into the broth for a velvety sauce with garlic and herbs. No grittiness here.
- Minimal Prep and Cleanup - The Boursin orzo bake requires only one dish. No pre-cooking or extra pans needed.
- Family Friendly - Kids love the creamy texture and cheesy flavor.
- Easy to Customize - Add protein or extra veggies to use up what's in your fridge.
Ingredient Notes and Substitutions
- Boursin Cheese -> Store-brand garlic herb spread works, and this is a great way to save some money
- Cherry Tomatoes -> Use drained canned diced tomatoes or grape tomatoes
- Chicken Broth -> Substitute with vegetable broth or bouillon + water
- Parmesan Cheese -> Use pre-grated Parm or swap with Romano
See the recipe card for full information on ingredients and quantities.
How to Make Boursin Orzo Step by Step
Step 1: Combine orzo, tomatoes, broth, garlic, olive oil, seasoning and Parm in a 9x13 pan. Place Boursin cheese in the center, do not stir.
Step 2: Cover with foil and bake
Step 3: Stir everything together after baking and garnish with parsley.
See the recipe card for more details.
Expert Tips
- Cover the orzo bake tightly with foil to trap the steam and cook evenly without drying out.
- Let the Boursin Orzo Bake rest for about 5-10 minutes after baking so the sauce pulls into the orzo and thickens perfectly.
- Don't rinse the orzo. The starch helps thicken the sauce.
Must Try Variations
Bulking up this Boursin orzo bake is easy. Here are some of my favorite ways to repurpose leftovers:
- Chicken: Add 1 cup cooked, shredded, or diced chicken after baking similar to my Tuscan Chicken Orzo Bake
- Shrimp: Add raw peeled shrimp in the last 10 minutes of baking (uncover first).
- Salmon: Flake cooked salmon after baking for a fast protein boost.
Serving Suggestions for Boursin Orzo Bake
This baked Boursin Orzo is so versatile. We love serving it under Cajun Honey Butter Salmon and Cast Iron Skillet Chicken Breasts. When we add shrimp or leftover chicken, we usually pair it with Beetroot Broccoli Salad or Prosciutto Brussel Sprouts, which can bake alongside the Boursin orzo.
How to Store, Reheat, and Make Ahead
- Refrigerate for 3-4 days. We don't recommend freezing because this will compromise the texture of the orzo.
- Reheat in the microwave or on the stovetop with a splash of broth or water to loosen.
- Make ahead by assembling the dish earlier in the day without the pasta, refrigerating it uncooked, and baking and adding the orzo when ready. Add an extra 5 minutes to the bake time if cold.
Common Questions
Nope! Orzo bakes beautifully in the broth in the oven. Just make sure the pan is covered tightly so it can steam properly.
Yes, but it may need a few extra minutes or bake time, and slightly more liquid.
Your foil may not have been sealed tightly, or your oven runs cool. Add a splash of hot broth and bake for 5 more minutes.
More One-Pot Pastas
If you tried this Dump and Bake Boursin Orzo or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dump and Bake Boursin Orzo
Equipment
- 9x13 inch baking dish
Ingredients
- 2 tablespoons olive oil
- 1 pint cherry tomatoes or about 2 cups
- 1 tablespoon minced garlic
- 1 5.3 oz package Boursin cheese (Garlic & Herb)
- 2 cups orzo pasta
- 3 cups chicken broth
- ½ packet Italian salad dressing seasoning mix
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400 degrees
- Grease a 9x13-inch baking dish with a little olive oil or nonstick spray
- Add cherry tomatoes, garlic, orzo, chicken broth, Italian dressing seasoning, olive oil, and Parmesan. Stir gently to combine.
- Place the Boursin cheese in the center. Don't mix it in.
- Cover tightly with foil and bake for 20 minutes.
- Remove from the oven, uncover and stir everything together until the Boursin melts and the orzo is creamy and fully coated. Optional: If it looks a little thick, add a splash of broth or water and stir to loosen it up.
- Top with parsley and serve
Notes
- Cover the orzo bake tightly with foil
- Let the Boursin Orzo Bake rest for about 5-10 minutes before serving
- Don't rinse the orzo before baking
- Refrigerate for 3-4 days. Don't freeze
- Reheat in the microwave or stovetop with a splash of broth or water to loosen.
- Make ahead by assembling the dish earlier in the day, refrigerating it uncooked, and baking when ready. Add an extra 5 minutes to the bake time if cold.
- Chicken: Add 1 cup cooked, shredded, or diced chicken after baking
- Shrimp: Add raw peeled shrimp in the last 10 minutes of baking (uncover first).
- Salmon: Flake cooked salmon after baking for a fast protein boost.
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