Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 wheel 5.3 oz Boursin Garlic & Fine Herbs cheese
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup frozen peas or chopped broccoli florets
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh parsley, minced
  • ¼ tsp paprika

Instructions:

  1. Pat the chicken cubes dry with paper towels and season evenly with salt and pepper.
  2. Heat olive oil and butter in an oven-safe skillet over medium-high heat.
  3. Add chicken in a single layer and sear for 2-3 minutes per side until mahogany-colored. Remove chicken and set aside on a plate.
  4. In the same skillet, stir in the uncooked orzo for 1 minute to lightly toast the grains.
  5. Pour in the chicken broth and stir in the chopped spinach and vegetables.
  6. Nestle the entire wheel of Boursin cheese in the center of the mixture.
  7. Return the seared chicken and any accumulated juices to the pan, tucking them around the cheese.
  8. Sprinkle the grated Parmesan cheese, minced parsley, and paprika over the top.
  9. Bake in the oven until the pasta is tender and the topping is golden brown.