Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup (200g) uncooked orzo pasta
  • 2 cups (475ml) low-sodium chicken broth
  • 2 cups (60g) fresh baby spinach
  • 3 cloves (15g) garlic, minced
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • ¼ cup (30g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In the baking dish, stir together the uncooked orzo, chicken broth, and minced garlic until the pasta is evenly submerged.
  3. Season the chicken breasts with salt and pepper, then rub them lightly with olive oil.
  4. Nestle the Boursin cheese puck directly into the center of the orzo mixture.
  5. Arrange the chicken breasts around the cheese, pressing them slightly into the orzo.
  6. Cover the entire dish tightly with aluminum foil to trap the steam and bake for 20 minutes.
  7. Remove the foil and sprinkle the Parmesan cheese over the chicken and the edges of the Boursin.
  8. Bake uncovered for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
  9. Remove from the oven and immediately stir in the baby spinach until wilted.
  10. Gently fold the melted Boursin into the orzo to create a uniform, creamy sauce before serving.