Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 5.2 oz Garlic & Fine Herbs Boursin cheese
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 cups fresh baby spinach, packed
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Season the chicken cutlets generously with kosher salt, cracked black pepper, and garlic powder.
  2. Heat 2 tablespoons of olive oil in a 12-inch deep oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside.
  3. In the same skillet, add the dry orzo and toast for 1 minute. Slowly pour in the chicken broth and add the Boursin cheese puck.
  4. Whisk or stir the liquid until the cheese is fully emulsified into the broth. Bring to a gentle simmer.
  5. Nestle the seared chicken back into the skillet. Transfer to the oven or continue to simmer on the stovetop for about 10-12 minutes until the orzo is al dente and the chicken reaches an internal temperature of 165°F.
  6. Stir in the fresh baby spinach, grated Parmesan cheese, and lemon juice. Mix until the spinach is wilted and the sauce is glossy.