Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 package (5.2 oz) Boursin cheese, Garlic & Fine Herbs flavor
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Mix garlic powder, paprika, salt, and black pepper. Rub over chicken breasts.
- Heat olive oil in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add uncooked orzo to the same skillet and toast 1–2 minutes, stirring constantly.
- Pour in chicken broth, bring to simmer, cover, and cook 8–10 minutes until tender and most broth is absorbed.
- Lower heat and stir in heavy cream and Boursin cheese until creamy.
- Toss in chopped spinach and cook 1–2 minutes until wilted.
- Return chicken to skillet to warm through.
- Garnish with Parmesan and parsley if desired, then serve warm.
Notes
- Do not overcook chicken; internal temperature should reach 165°F.
- Substitute other cheeses or dairy-free alternatives if preferred.
- Experiment with additional spices or herbs like thyme or rosemary for depth.
- Store leftovers in an airtight container in the refrigerator up to 3 days; can freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American