Ingredients
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1 1/2 pounds boneless skinless chicken breasts
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2 teaspoons Cantanzaro herbs
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1 teaspoon salt
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1 shallot, minced
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6 cloves garlic, minced
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2 cups orzo pasta
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2 cups chicken broth
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1 3/4 cups milk
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1/4 cup whipping cream
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1/3 cup sun-dried tomatoes, cut into short, thin strips
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1 (5.2 ounce) package Boursin® Garlic and Fine Herbs Cheese
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2 cups chopped spinach
Description
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Preheat the oven to 400 degrees F (200 degrees C). Season both sides of chicken breasts with Cantanzaro herbs and salt.
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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.
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Add shallot and garlic to the same skillet. Cook until fragrant, about 30 seconds. Add orzo and stir to coat with oil.
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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.
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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).
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Move chicken to the side, and add in the spinach. Stir until spinach wilts, about 1 minute. Serve immediately.