Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 cups chicken broth
- 1 cup fresh spinach, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (add more if desired)
- 1 wheel (5.2 oz) Boursin Garlic & Fine Herbs cheese
- Fresh parsley, chopped
- 1/4 cup shredded Parmesan cheese
Instructions
- Sprinkle garlic powder, paprika, salt, and pepper over both sides of the chicken.
- Heat olive oil in a skillet over medium heat.
- Add the chicken to the skillet and cook for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same pan, add orzo and stir for 1–2 minutes to lightly toast.
- Pour in chicken broth and increase heat until bubbling. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is soft.
- Reduce heat, mix in heavy cream and Boursin cheese, stirring until smooth.
- Add chopped spinach and stir until wilted, about 1 minute.
- Return cooked chicken to pan and warm together.
- Before serving, sprinkle with Parmesan cheese and fresh parsley if desired. Serve while hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth for creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free orzo)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg