Recipe Details

This creamy chicken Boursin orzo bake is a one-pot dish that comes together fast for those busy nights. With minimal prep, and about 40 minutes of hands-off time in the oven, dinner will be ready in just about an hour.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts

• 2 teaspoons Cantanzaro herbs

• 1 teaspoon salt

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 shallot, minced

• 6 cloves garlic, minced

• 2 cups orzo pasta

• 2 cups chicken broth

• 1 3/4 cups milk

• 1/4 cup whipping cream

• 1/3 cup sun-dried tomatoes, cut into short, thin strips

• 1 (5.2 ounce) package Boursin® Garlic and Fine Herbs Cheese

• 2 cups chopped spinach

Description

1. Preheat the oven to 400 degrees F (200 degrees C). Season both sides of chicken breasts with Cantanzaro herbs and salt.

2. Heat olive oil and butter in a deep dish cast iron skillet or Dutch oven over medium-high heat until shimmering. Add chicken in a single layer, and cook until browned, about 3 minutes per side. Remove to a plate and keep warm.

3. Add shallot and garlic to the same skillet. Cook until fragrant, about 30 seconds. Add orzo and stir to coat with oil.

4. Stir in chicken broth, milk, and whipping cream; stir in sun dried tomatoes. Nestle Boursin cheese wheel into the orzo mixture in the center of the skillet. Add chicken back to the skillet; cover.

5. Bake in the preheated oven until orzo is tender with a bite and chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6. Move chicken to the side, and add in the spinach. Stir until spinach wilts, about 1 minute. Serve immediately.

   Cook’s Note