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One-Pan Boursin Chicken Risotto

One-Pan Boursin Chicken Risotto delivers a silky, creamy texture by toasting Arborio rice, adding warm broth ladle-by-ladle, and melting a whole wheel of Boursin into every grain. Juicy golden chicken breasts are nested right in the pan for an easy, comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 2 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
Risotto
  • 1 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 4 garlic cloves minced
  • 1.5 cup Arborio rice
  • 0.5 cup dry white wine
  • 4.5 cup warm chicken broth
  • 1 package (150g) Boursin Garlic & Fine Herbs cheese
  • 0.5 cup freshly grated Parmesan use 1/2 cup (40g)
  • 1 salt and black pepper to taste
  • 1 fresh parsley or chives chopped, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large, deep skillet or wide saucepan over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown; the chicken doesn’t need to be fully cooked through, then remove to a plate.
Build the risotto in the same pan
  1. Reduce heat to medium, add the butter, and let it melt while scraping up any browned bits from the pan.
  2. Add the diced onion and cook for 3–4 minutes until softened and translucent.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Add the Arborio rice and stir well to coat every grain, toasting for 2 minutes while stirring constantly until edges look slightly translucent.
  5. Pour in the white wine and stir continuously until fully absorbed, about 1–2 minutes.
  6. Add the warm chicken broth one ladleful at a time (about 1/2 cup per addition), stirring frequently and keeping the heat at a gentle simmer until each addition is mostly absorbed; total broth addition time is about 20–22 minutes.
Melt in cheese, finish, and rest
  1. When the rice is al dente and you’ve used most of the broth, nestle the seared chicken breasts back into the pan and push them slightly into the risotto.
  2. Crumble the entire package of Boursin cheese over the risotto and stir gently around the chicken to melt it through.
  3. Stir in the grated Parmesan, then taste and adjust salt and black pepper to taste.
  4. Remove from heat and let rest for 2 minutes.
  5. Garnish generously with chopped fresh parsley or chives and serve directly from the pan.

Notes

For the creamiest texture, keep the risotto at a gentle simmer and stir often so the rice releases starch as the broth is absorbed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth or water to loosen the texture. Freezing is not recommended because the dairy texture can break after thawing. For a dairy-light option, use lactose-free cream cheese-style Boursin and lactose-free Parmesan if available.